Italian Cream-Filled Cannoli

Classic Sicilian pastry with a crisp shell and luscious ricotta filling

Few desserts are as iconic as Italian cannoli—crispy pastry tubes filled with sweet, creamy ricotta. Originally from Sicily, cannoli are a staple of Italian bakeries worldwide and especially associated with celebrations and holidays. The most famous versions are found in cities like Palermo, where pastry shops guard their filling recipes closely.

Here’s a traditional-style recipe you can make at home.

Ingredients

For the Cannoli Shells

2 cups (250g) all-purpose flour
2 tablespoons sugar
½ teaspoon salt
2 tablespoons cold butter (cubed)
1 egg yolk
½ cup (120ml) dry white wine (Marsala preferred)
1 teaspoon vinegar
Oil for frying

For the Classic Ricotta Cream Filling

2 cups (450g) whole milk ricotta (well drained overnight)
¾ cup powdered sugar (adjust to taste)
½ teaspoon vanilla extract
¼ teaspoon cinnamon (optional, traditional touch)
½ cup mini chocolate chips or finely chopped dark chocolate

Optional Garnishes

Powdered sugar for dusting
Chopped pistachios
Candied orange peel
Extra chocolate chips for dipping ends

Instructions

Step 1: Make the Dough

In a bowl, combine flour, sugar, and salt. Cut in butter until crumbly.
Add egg yolk, wine, and vinegar. Mix until a dough forms.

Knead lightly for 3–4 minutes until smooth. Wrap and refrigerate for 1 hour.

Step 2: Roll and Shape

Roll dough very thin (almost paper-thin).
Cut 4-inch circles and wrap each around metal cannoli tubes.
Seal edges with a little egg white.

Step 3: Fry

Heat oil to 350°F (175°C).
Fry shells 2–3 minutes until golden and blistered.

Remove and cool completely before sliding off tubes.

Step 4: Prepare the Filling

In a bowl, whisk drained ricotta until smooth.
Add powdered sugar, vanilla, cinnamon, and chocolate chips.
Refrigerate at least 30 minutes before using.

💡 For ultra-smooth filling, press ricotta through a fine sieve.

Step 5: Fill the Cannoli

Pipe filling into shells just before serving to keep them crisp.
Dip ends in pistachios or chocolate chips.
Dust with powdered sugar.

Tips for Perfect Cannoli

✔ Drain ricotta overnight for thick filling
✔ Fill just before serving (prevents soggy shells)
✔ Roll dough thin for crisp texture
✔ Add 1 tablespoon mascarpone for extra richness

Storage

Unfilled shells: airtight container, 1 week
Filling: refrigerated up to 3 days
Filled cannoli: best eaten within 2–4 hours

Variations

Chocolate Cream Cannoli

Add 2 tablespoons cocoa powder to filling.

Pistachio Cannoli

Add ¼ cup pistachio paste and top with crushed pistachios.

Lighter Version

Use part-skim ricotta and sugar substitute.

Approximate Nutrition (Per Cannoli)

Calories: 250–300
Carbs: 28g
Protein: 6g
Fat: 14g

Final Thoughts

Homemade cannoli may look fancy, but they’re surprisingly manageable—and the taste is far superior to store-bought. The contrast of crispy shell and silky ricotta filling is what makes this dessert unforgettable.

Italian cream-filled cannoli