Italian Cannoli Recipe Upstate NY Style

Sunday, March 15, 2015
Here's everyone's favorite in our house, Italian Cannoli. Years ago, my mom use to use wooden molds, wrap the dough around them and fry them in a deep sauce pot! I use metal ones, then deep fry in a deep fryer. Love the deep fryer because once they turn brown, you just raise the basket out and the oil drips off them, perfectly browned to perfection

My son Chad called me this week and said mom you have to teach me how to make these Cannoli "I love them and have to learn!". "

I want to buy everything, bring all the ingredients over and make these".. I can't tell you how thrilled I was to make these with my oldest son.

For those of you that follow my blog you know my son Curt does many guests posts, so this was a special treat to have my first born want to learn how to make our family traditional Cannoli. My mom would be so proud as I am.

He loves them with strawberries and the ends dipped in chocolate, so he did both kinds.

You will need special cannoli cylinders metal forms to make these. Find them here in my shop above at the top of my page that says Shop with me..

Italian Cannoli Shells and Filling


Cannoli Dough:

2 cups flour
2 tablespoon sugar
1/4 teaspoon cinnamon
1/4 cup of Marsala wine or use white if you don't have Marsala
3 tablespoon shortening
1 egg beaten

Mix all ingredients into a dough....must have cannoli metal roller forms. Heat oil deep fryer on highest setting, (using a deep fryer is the easiest to have even browning).

Roll about two tablespoons of dough rolled out 1/4 inch thick and cut into a circle using the largest cookie cutter available, around a 3 to 4 inch circle, cut and attach to forms before folding over, add a little water to seal the seam, then deep fry in oil. Fry around four at a time in a deep fryer like a fry daddy. Cool, you can use immediately or freeze for future use.

These forms can be found in my shop with me at the top of this blog page or a specialty bakery store.


2 cups whole milk Ricotta or use Homemade Ricotta Recipe
1 teaspoon pure vanilla
1/2 cup powdered sugar
1/2 cup of mini chocolate chips
1 tablespoon quick cooking tapioca
dash of cinnamon

dipping or melting chocolate: use white, milk or dark to dip ends of shells in. Melt for every 30 seconds in the microwave then stir until melted and smooth.

Mix Ricotta filling all together and let set for at least two hours in the refrigerator. In the meantime while your filling is getting cold, use any type of chocolate you prefer, melt in microwave until free flowing.

Dip each end of the shells into chocolate and place on wax paper to dry.
In a zip lock bag, fill the bag and snip in a diagonal slant, cut the end off. Fill each shell.
For a professional effect, add a fresh strawberry to each end or maraschino cherry or raspberry
Created using The Recipes Generator


  1. These ricotta stuffed cannoli look divine! I don't think I have ever had them prepared this way....awesome!

  2. LOve these! I do not have shapes for frying but baking them might be as close as it gets although they need to sizzle in oil!

  3. --With a cup of coffee there is nothing better. Glad you enjoyed cooking with your son; they turned out beautifully!

  4. An Upstate favorite. I like the smaller ones and the original version, less chocolate or mini chips in the cannoli filling.

    I only tried frying my own cannoli shells one time. SCARY! I don't deep fry well. Unfortunately, you can really taste the difference when you resort to buying the shells. No where near as good as home made.

  5. One of the most popular Italian dessert! Great version!

  6. My favorite dessert of all time.

    Looks like HEAVEN.

  7. Good for Chad and you are a great Mom! They look delicious and I'd love a cannoli right now. I buy them at the Italian bakery nearby but after seeing this I should try it myself! Your photos are excellent! Good job!

  8. I can eat them for dozens - ricotta with strawberries dipped in chocolate, you know that I love them :) Agree yum yum with Chad!



  9. Claudia, You've made something that I've always, always wanted to try and need to just do it! I love cannolis so much; never grew up with them in my family for some reason, so I gobble them up whenever I find them.

  10. These Cannoli look sinfully delicious! Great photos and beautiful pastries :)

  11. Cannolis are heaven on earth. Your recipe is almost identical to mine - you don't use tons of powdered sugar either(why gunnk it up?) Life got easier when I read about the trick of rolling the dough thin in a pasta machine...

  12. These are heavenly Claudia! Nothing compares to making them homemade. So sweet that you showed your son how to make them!

  13. wonderful treat and you & Chad make it so easy - great recipe

  14. Holy cannoli! (can't believe I was the first one to say that...LOL)

    They look absolutely delicious.

  15. I'm so impressed! This is a dessert I've seen done on the Food Network and would never attempt!

  16. Thank you for sharing this recipe. He's a lucky son! -Tien

  17. Claudia, OMG! THIS IS YUM!!! I have so been wanting to learn how to make these! Just killer! Thanks for sharing this! Fresh Cannoli's Oh My!

  18. I just made cannoli the other day! It is such a compliment when your son wants the recipe, they sure do look delicious!

  19. I haven't made these in years! Loved how you made your own shells. What a perfect thing to pass on to your son! I'm going to have to make some for my girls!

  20. Lovely. Great to see a family sharing time in the kitchen making such a wonderful dish.


  21. your cannoli looks like a beautiful dream ,claudia!family,traditions and o scrumptious!

  22. I'm wondering why you call these "upstate NY style"?

  23. @cara mia, I tried to leave you a message on your email you left on your blog, it said it couldnt reached that fatal error listed for AOL if you send me your email I will resend

    @angie @jelena @gera @tabletalk @joanne @tania @emily @ Erin @pam @alison @drick @motherrimy @lazaro @deb @tian @anthony @whatsfor @roz @tien @claudia @reeni @lazaro @mags
    thank you all so much!

  24. amazing!! im from NY and grew up on these puppies, and Id love to try and make them!!

  25. Looks like I'll have to make these now. They seem very easy. My daughter and I had some incredible ones at Mike's Pastry in Boston and I have't been able to think of anything else.

  26. I love and miss connollis. Have never made them. Have put filling in cream puffs though.

    Kraft has a CAKE connolli recipe that is the best close thing. Made with vanilla wafers on three levels between cream.

    check it out on the KRAFT website. It is delicious, fast and easy. Lower in calories

  27. when you say you used quick cooking tapioca, did you mean you make a batch of quick cooking tapioca and use 2 Tbsp of it. or it a dry ingredient?

  28. Yes the tapioca is dry and you just stir it in the ricotta

  29. I JUST found you on Pinterest! You have made my DH so happy! He is from Rome, NY born and raised in an Italian family as well. We live in Seattle and I have been on the lookout for many of your recipes! Thank you so much for sharing. As soon as he is home from deployment he's getting these!

  30. I JUST found you on Pinterest! You have made my DH so happy! He is from Rome, NY born and raised in an Italian family as well. We live in Seattle and I have been on the lookout for many of your recipes! Thank you so much for sharing. As soon as he is home from deployment he's getting these!

  31. They look great! This is a first for me....Tapioca? I'm from Syracuse, now in Europe and don't ever recall seeing tapioca. I've used it for years in my fruit pies to hell up the juice. It's this in the cannoli cream for the same reason. I've only tried making them once and the cream was too thin.


Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email