Name: Italian Cannoli Pastry
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: Italian
Ingredients: Dough Ingredients:; 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; water for sealing the edges of the dough on the cylinder; Filling ingredients:; 2 cups whole milk Ricotta or use Homemade Ricotta Recipe strained in a cheesecloth; 1 teaspoon pure vanilla; 1/2 cup powdered sugar or more to taste sifted; 1/2 cup of mini chocolate chips; 3 tablespoons mascarpone cheese; dash of cinnamon; Note: make sure you strain the ricotta or it will be watery, also for a super creamy filling you have to sift the powdered sugar.

There’s something magical about biting into a freshly made cannoli.

That crisp, bubbly shell shatters with the first bite, revealing a sweet, creamy filling tucked inside.

While many people think of cannoli as something you only enjoy at an Italian bakery, making them at home is surprisinglyeasy just takes a little time.

When you make cannoli shells and filling from scratch, you control every detail.

The shells fry up golden and perfectly crisp, and the filling can be customized to your exact sweetness and texture.

Homemade cannoli also have that unmistakable freshness that makes each bite irresistible.

Whether you’re preparing them for a holiday dessert table, a special dinner, or simply because you’re craving a classic Italian treat, homemade cannoli bring a little bakery magic right into your kitchen.

You can keep them traditional with chocolate chips and powdered sugar or dress them up with nuts, fruit, or even decadent chocolate drizzles; they are so versatile.

The best part? Freshly filled cannoli have a texture and flavor that simply can’t be matched by prefilled bakery versions.

The crisp shell paired with the cool, creamy filling makes this dessert unforgettable—and once you make it at home, you may never go back to store-bought again.

We love cannoli, and I make a fabulous Cannoli Pie, Cannoli Mousse, Cannoli Ice Cream, Cannoli Tarts, and of course a fabulous modern-day Cannoli Dip.

this is an Italian pastry filled with mascarpone cheese and ricotta

Why You Will Make Homemade Cannoli

Unbeatable freshness – The shells stay crisp and flaky when filled just before serving.
Better flavor control – Adjust sweetness, spices, and mix-ins exactly how you like.
Authentic bakery texture – Homemade shells fry up light, crisp, and perfectly blistered.
Fun to customize – Endless options for fillings, coatings, and garnishes.
Impressive but approachable – They look bakery-worthy but are very doable at home.
The cannoli is a popular Italian dessert that is widely known throughout the world.
In that time period, the cannoli were specifically made for Carnivale in Sicily.
This festive season occurs right before Lent and consists of parades and masquerades similar to Mardi Gras.
Today, the cannoli is enjoyed throughout the year and is thought of as a decadent treat and Sicilian dessert.
We keep the Easter tradition every year and make these in my mom's memory, and now my son helps me fill them.

this is how to make cannoli Italian pastry with a collage of step by step photos

Other Filling Alternatives

Chocolate Cannoli Cream Mix cocoa powder or melted dark chocolate into the ricotta filling for a rich chocolate version.
Mascarpone Cannoli Filling Substitute part of the ricotta with mascarpone for an extra silky and creamy texture.
Pistachio Cannoli Cream Blend pistachio paste or finely chopped pistachios into the filling for a nutty twist.
Lemon Cannoli Filling: Add lemon zest and a touch of lemon curd for a bright citrus flavor.
Espresso Cannoli Cream Mix in a small amount of espresso powder for a subtle coffee flavor.
Strawberry or Berry Cannoli. Fold in finely chopped fresh strawberries or raspberries for a fruity version.
Chocolate Hazelnut Cannoli Swirl in chocolate hazelnut spread for a decadent dessert variation.

these are cannoli shells dipped into melted chocolate

Garnish Suggestions on each side of the Cannoli:

strawberries fresh on each end
Dusting of powdered sugar
Dipped ends in mini chocolate chips
Chopped pistachios or almonds
Dark or white chocolate drizzle
Candied orange peel
Maraschino cherries
Crushed biscotti crumbs
Toasted coconut flakes
Lemon or orange zest
Any kind of fresh berries or fruit
Amaretti crushed cookies
Toasted macadamia nuts or other nuts you prefer
Party or holiday-themed colorful sprinkles
Crushed chocolate chip cookies
Dip each end in melted chocolate
Add pudding filling instead infused with orange or lemon zest to the filling

this is a ziplock bag to fill cannoli shells its filled with mascarpone and ricotta sweet cheese filling

Tools

cutting board
rolling pin
cookie sheets
deep fryer or deep cooking pan
large round cutter and small (those are optional, you can roll the dough out and use a round bowl to cut the dough also)
metal cylinder tubes to fry with, large or mini, can be used

Tips

Make you use whole milk ricotta cheese
Remember to strain the ricotta so it isn’t watery.
If you have a problem with running ricotta, you may not have squeezed out all the water or strained it enough. To fix it, you will have to add 1 tablespoon of instant tapioca pudding or instant vanilla pudding and let it sit for a few minutes until it thickens
Refrigerate and chill until ready to serve or fill cannoli shells at the last minute.
Don't fill the cannoli in advance because the crust will not stay crunchy
For mini cannoli, make two small cut out dough with a smaller cutter on each end of the tube, seal and fry

this is the recipe on how to make cannoli filling and all the ingredients are in this bowl

More Cannoli Recipes

Italian Cannoli Cupcakes
Cannoli Cake

these are around 24 cannoli shells fried

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Italian pastry, cannoli recipes, ricotta recipes, ricotta filling recipe, dessert recipes

Italian

Yield: 24

Author: Claudia Lamascolo