Homemade Cannolis

Indulge in the sweet delight of Homemade Cannolis with this authentic recipe. These Italian pastries boast delicate, crispy shells encasing a luscious filling, creating a symphony of flavors and textures in every bite.

Crafted with care, the shells are made from a simple dough, rolled thinly and fried to golden perfection. The filling, a luxurious blend of strained ricotta, powdered sugar, and chocolate chips, is infused with a hint of cinnamon for a tantalizing finish.

Assembling these delights is a labor of love, but the result is truly worth it. Whether adorned with chopped pistachios or a dusting of powdered sugar, these Cannolis are sure to impress at any gathering or simply as a special treat for yourself.

Homemade Cannolis

Ingredients

Shells

1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)

1 1/2 Tbsp (18g) granulated sugar

1/4 tsp salt

3 Tbsp (43g) unsalted butter, diced into small pieces

1/3 cup marsala wine*, then more as needed

1 large egg

1 egg white

Vegetable oil or shortening, for frying (about 8 cups)

Filling

32 oz. whole milk ricotta, strained**

1 1/2 cups (180g) powdered sugar***

3/4 cup (126g) mini chocolate chips

1/4 tsp ground cinnamon****

Chopped unsalted pistachios, optional

Instructions

For the Cannoli Shells

To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren’t clumps of butter.

Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn’t need more than a few Tbsp extra wine).

Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

Heat a large pot with 1 1/2-inches vegetable oil to 345 – 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).

Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.

Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 – 2 minutes (be sure to watch oil temp so oil doesn’t get too hot and burn shells. You can fry up to 6 at a time).

Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.

Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.

Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Filling

In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

Notes

*Dry or sweet marsala wine can be used. Marsala wine can be replaced with 1/4 cup grape juice or water and 1 Tbsp vinegar, then add more juice as needed.

**I like to use a brand of ricotta that’s not runny (such as Galbani), then I spread across paper towels, cover with more paper towels and press out some of the extra moisture and roll up, then unroll and drop into bowl. For wetter ricotta here is a link that shows two straining methods.

***1 cup granulated sugar can be substituted for powdered sugar just be sure to stir enough to dissolve granulated sugar.

****Cinnamon can be omitted or doubled. Different regions of Italy make cannoli differently so go with what you like. Orange zest, chopped maraschino cherries, or vanilla extract/vanilla bean can also be added to the filling.

Nutrition Information:

Frequently Asked Questions:

What is the purpose of adding marsala wine to the cannoli shell dough?

Marsala wine adds flavor and helps create a tender texture in the dough.

It also contributes to the traditional taste of authentic cannoli shells.

Can I substitute marsala wine with another type of wine or liquid?

While marsala wine is traditional, you can substitute it with another sweet wine or even water if preferred.

However, keep in mind that this may alter the flavor of the shells.

How long should I let the cannoli dough rest before frying?

It’s recommended to let the dough rest for at least 30 minutes at room temperature to allow the gluten to relax.

This helps in rolling out the dough thinly and ensures a crisp texture after frying.

What if I don’t have cannoli forms?

If you don’t have cannoli forms, you can shape the dough around metal or wooden dowels of similar size before frying.

Ensure they are wrapped tightly to maintain their shape during frying.

Can I bake the cannoli shells instead of frying them?

Traditionally, cannoli shells are fried to achieve their characteristic crispy texture.

While you can try baking them, the result may differ in texture and flavor.

How can I prevent the cannoli shells from becoming soggy after filling?

To prevent sogginess, fill the cannoli shells just before serving.

You can also dip the ends of the shells in melted chocolate to create a barrier between the filling and the shell.

Can I make the cannoli filling ahead of time?

Yes, you can prepare the cannoli filling ahead of time and store it in the refrigerator in an airtight container.

However, it’s best to fill the cannoli shells just before serving to maintain their crispness.

What is the purpose of straining the ricotta cheese for the filling?

Straining the ricotta helps remove excess moisture, resulting in a thicker and creamier filling that holds its shape well inside the cannoli shells.

Are there any alternatives to the chocolate chip filling?

While chocolate chips are a popular choice, you can customize the filling by adding chopped nuts, candied fruits, or even citrus zest for a different flavor profile.

How should I store leftover cannolis?

Leftover cannolis should be stored in an airtight container in the refrigerator to maintain freshness.

Enjoy them within a few days for the best taste and texture.