Homemade Cannoli Recipe
Published July 8, 2024. This post may contain affiliate links. Please read my disclosure policy.
Learn how to make this Sicilian-style homemade Cannoli Recipe, which is stuffed with sweet ricotta cheese and chocolate chips. I never liked these as a kid, but once I started making them myself, I fell in love.
We are a dessert family and if you’re anything like us then you should definitely check out how to make my Zeppole’s and Italian Cheesecake recipes!
Cannoli
Cannoli are fried cylinder shells of dough with a biscuit-like texture stuffed with sweetened whipped ricotta cheese. The stuffing batter commonly has citron or chocolate chips added to it. They are an excellent snack, dessert, or sweet treat served with coffee for breakfast.
Cannoli was founded and created in Sicily, not Italy. Its incredible history goes back to 800-1100 a.d., during the Arabic rule of the island. The king had quite a few concubines who would make him amazing foods and desserts. One of those desserts was a cylinder-shaped pastry filled with ricotta, almonds, and honey.
Another tale takes place on the opposite end of the spectrum in a convent that made a similar cylinder-shaped pastry stuffed with ricotta, sugar, and chocolate.
Ingredients and Substitutions
- Flour – I used Italian 00 flour for this recipe. However, you can substitute it with bread flour. If all-purpose flour is all you have, remove the amount of wine by 2 teaspoons.
- Eggs – Large eggs that are chilled or at room temperature work well.
- Marsala—This recipe uses dry marsala, but Madeira will also work. If you do not drink it, substitute white grape juice.
- Salt – I always use coarse salt in my cooking and baking.
- Vinegar — White wine vinegar is the most classic, but regular distilled white vinegar works.
- Sugar – You will need granulated sugar for the shells and filling and powdered sugar for garnish.
- Cheese – Sheep’s milk ricotta is the classic cheese to use. However, whole cow’s milk can also be used.
- Chocolate — I like mini semi-sweet chocolate chips, but you can also use regular-sized chips. They can also be milk, bitter, or dark chocolate.
- Fat – It is traditional to use lard. However, softened unsalted butter can be used.
- Cocoa Powder – Any good cocoa powder will do. Do not use a pre-made hot chocolate mix.
How to Make Cannoli
Sift the flour, sugar, salt, and cocoa powder in a large bowl.
Add in the lard, egg, white wine vinegar, and marsala wine, and knead the dough for 10-14 minutes.
Wrap the dough in plastic wrap and place in the refrigerator for 1 hour to rest.
Remove the dough, place it on a clean floured surface, and roll it out until it is about a ¼” thick.
Using a 1 ½ circle cutter, cut as many dough rounds as possible in the dough, about 20-25.
Roll out each individual dough round until it’s about 5”- 6” in diameter. Repeat until all the rounds are rolled out.
Form each dough round around a metal cylinder cannoli mold and rub a little bit of whisked egg to help form the two ends together.
Fry in the cannoli cylinders in oil at 350° for 1 to 2 minutes or until browned.
Remove the cooked cannoli shells from the oil, drain on a rack, and then carefully remove them from the metal cylinders once they are cooled.
Add the sheep’s milk ricotta to a chinois or a strainer with cheesecloth and drain off as much liquid as possible in the refrigerator for at least 2 hours or overnight.
Add the ricotta to a stand mixer with the paddle attachment and whip at low speed while slowly pouring in the sugar until it is smooth.
Finish by folding in some mini semi-sweet chocolate chips.
Transfer the filling to a piping bag with no tip and generously pipe the filling into the cooled cannoli shells.
Make-Ahead and Storage
Make-Ahead: While best served and eaten within a few hours of making them, you can make these up to 1 day ahead. Keep refrigerated until ready to serve.
How to Store: Place covered in the refrigerator for up to 3 days. They will also freeze well-covered for up to 2 months. Thaw in the refrigerator for 1 day or until softened.
chef notes + tips
- You can re-roll out the dough to make even more cannoli shells.
- Do not form the dough around the cannoli metal molds to hang over the edges; otherwise, it will cook over and ruin when trying to release it from the metal mold.
- You should get fried air pockets in the cannoli shells when frying them.
- Some Sicilian filling variations include thickened cream with milk and cornstarch, which is not authentic.
- Northern Italy uses whole milk ricotta most often, while Southern Italy and Sicily use sheep’s milk ricotta.
- When kneading the dough, think of pasta. It’s the exact same technique and takes the same amount of time.
- Some filling will be left, which is perfect for dipping Graham crackers in.
More Dessert Recipes
Video
Homemade Cannoli Recipe
Equipment
- Cannoli Tubes
Ingredients
For the Filling:
- 800 g sheep’s milk ricotta or 3 cups
- 300 g sugar or 1 ½ cups
- 250 g mini semi-sweet chocolate chips or ½ cup
For the Shells:
- 250 g 00 flour or 1 ½ cups
- 20 g sugar or 1 ½ tablespoon
- 3 g salt 3 or 1/2 teaspoon
- 2 g cocoa powder or 1 teaspoon
- 25 g lard or 1 tablespoon
- 45 g eggs or 1 egg, whisked + 1 more separate
- 50 g marsala wine or ¼ cup
- 8 g white wine vinegar or 1 teaspoon
Instructions
- Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
- Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
- Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
- Shells: Sift together the flour, sugar, salt, and cocoa powder into a large bowl.
- Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2 minutes.
- Transfer to a clean surface dusted with flour and knead the dough for 10-15 minutes.
- Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
- Remove the dough and place on a clean surface dusted with flour and roll it out until it is about a ¼” to 1/3” thick.
- Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of the dough as possible, which will make about 20-25.
- Roll each round out until they are about 5” to 6” in diameter, be sure to dust with flour wherhe needed to avoid any sticking.
- Whisk 1 egg together in a bowl and set aside.
- Wrap each rolled out dough round around a metal cannoli cylinder and rub a little whisked egg onto the end of the cannoli dough and wrap the other end over top and gently press to secure. Repeat until all of the cannoli shells are prepped.
- Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on paper towels or a rack on a sheet tray.
- Once they are cool, remove the shells from the metal cannoli cylinders.
- To Stuff: Take the filling out of the refrigerator and add it to a piping back with no tip.
- Once the filling is in there use scissors to cut off the end of the piping bag, which is about a ½” up from the tip of the bag.
- Generously stuff each cannoli shell using the filling in the piping bag. You will have to pipe in one side then turn it to pipe in the other side.
- Generously sprinkle on powdered sugar and serve!
The original cannoli had candied pumpkin.
Hello Chef Parisi. I love cannoli. What are your thoughts about putting orange zest or finely chopped candied orange peel in the ricotta filling? Also, can you brush the shells with oil & bake them? Thank for any information. Love your recipes & appreciate all your work on your website. Best wishes.
You could, I just hate any candied peel. Have never baked them, not sure.
I have made these a few times. They are just delicious. I have even used won tong wrappers a time or two to make these. I live really close to an Itailan grocery store and one of the ladies there makes them from scratch 3 times a week, along with many other things. You can smell this store 6 blocks away in any direction. I shop there almost everyday. The Beautiful Breads they have. These are so delicious and you can even find your own shells at good stores if you don’t have time to make them. Isn’t it amazing….all of the GREAT food from all over the world. Chef I think you have The Best food ever and your recipes are to die for. although I haven’t made all of them, I have made several and all of your BBQ and I have never been let down once. You are an amazing Chef, and I love following you and all of your food adventures.
I didn’t like cannoli when I was young either, but I learned to love them as an adult, even from the bakery. This recipe is just perfect. I will, however, experiment with some fillings, including using some mascarpone with ricotta. Thank you!
I was a little confused at the wine ingredient but it all makes sense now. My family can’t get enough of them!
Excellent!
I love your enthusiasm. My favorite are from the North End in Boston. You rock!
Thank you tasty recipe shall try to do it justice thank you ChefBilly 👋🫧😄😋🤩🤤
I’ve made this recipe twice, and both times it was a hit! The first time, I misread the recipe and used AP flour and they turned out just as good as when I used OO flour the second time. I also had some trouble rolling the dough out on my first try, so I used my pasta roller the second time and it worked great! The only other change I added myself was to use about 2/3 the amount of full fat ricotta (couldn’t get sheep’s milk ricotta where I live), and added a small container (4 oz?) of mascarpone for the filling – my family is not a fan of cannoli that taste too “cheesy”. I also added vanilla “with my heart”. The resulting filling was AMAZING, and the leftover is delicious on graham crackers or pretzels!
First time making cannoli. This recipe was delicious! 🤤
I made the mistake, though, of using tubes that were too big. They were perfect for a whipped cream-based filling as opposed to a ricotta-based filling, so it took too much filling per cannoli.
I’ve been told by the family that I have to do it again with smaller tubes, and that I must continue until I get it right! 😁
Love this so good explained recipe, and the measurements are also in metric system 🙂
Appreciate you trying this!
Chef Billy, you taught me how to make AMAZING Cannoli!! And I am not even Italian!LOL Fantastic recipe! Thank you!!
my pleasure!
I had never made cannolis before and then I found this recipe! Very easy to do and oh my they were delicious! They lasted about 5 minutes at the party I took them too!
Billy, this recipe is FANTASTIC! I didn’t have Marsala, so I used Port. If I am in a hurry ( or forget to drain the ricotta)….I drain the liquid from the ricotta container ( if there is any)…. then I line a colander with numerous paper towel sheets. I invert the ricotta in the colander and press the top and sides with clean paper towels. I do this three times. The paper towels do a great job of absorbing the excess moisture.
There isn’t one of your recipes that isn’t SUPERB!
I am rating this recipe 5 stars because the recipe is so well explained and demonstrated. I learn so much. I am confident I will be able to follow and make successful cannoli for a great treat.
I follow you and love % of what you make. I AM a Sicilian-American man.
I have owned a pizzeria
WHERE can I find SHEEP’S MILD RICOTTA in Broward county Fl ?????????
Not sure as I don’t live there. Take a peak around.
Hey Chef, the amounts are different in your pictures for ricotta and sugar compared to written method of prep. Which do you use?
not sure what you mean?
A lot of Cannoli filling recipes use powdered, confectioner, sugar.
Just to clarify, do you use granular sugar?
Also can you use Impastata or mascarpone for filling mixture?
yes
Delicious and the very best cannoli shells ever!
love it!
Absolutely fantastic recipe and an easy way to impress the wife for desert 🙂
excellent!
This recipe is Devine! We love dipping cracked waffle cones and strawberries into the cannoli cream also
thanks for giving it a shot!!
This is my favorite recipe from Chef Billy. I make these every year and they are fantastic. It brings me back to my Sicilian roots every time I make them.
Awesome!
This cannoli shell recipe is AWESOME!!! Yes, it’s a lot of work, but well worth the effort! I ordered the ’00’ flour on Amazon, and got the Marsala in the wine section at Kroger. I don’t make the traditional ricotta filling, as I am not a big ricotta fan. (I make a filling of cream cheese, instant vanilla pudding, and heavy whipping cream.) But, the shell recipe is absolutely worth the effort!
PS DO NOT get the egg wash on the metal cylinder. The cannoli shell will stick to it, and you will break the shell trying to get it off. No egg wash on the cylinders, and the cannoli shells slide right off!
thanks for giving it a shot!!
Thank you for your recipe. I managed to make the cannoli shells using your recipe, received a lot of compliments will be attempting your ricotta filling over weekend. Will let you know results. Thank you again
This took me all day to make but it was really good. I will definitely make again. My grocery store (WF) did not have the “00 Flour” so I had to use regular flour. Store also was out of sheep’s milk ricotta. My only tips for this recipe is to make sure you pinch the dough together when putting it on the cylinder, and don’t get egg wash on the cylinder which seems to make the fried shell stick when you’re trying to remove it.
Thank you for a great recipe!
What’s the best brand of Marsala? Locally all I’ve found is in the cooking wine section of the grocery store…unless I need to be getting it somewhere else. I’ve always heard bad things about cooking wines 😂
any brand will do
Hello,
Could be repleced marsala wine with something else?
Tk
Unfortunately no
Hi Billy,
The final product was delicious! I did have a couple of snags though. I had to use whole milk ricotta. I left it over night in a colindar like yours. It still seamed a little runny, not as thick as some of the bakeries in NYC. Also and most importantly, as I made the dough it was very dry. What can I do next time to make the dough less dry. I used the recipe and measured everything in grams. Could it be that I live in the desert? I don’t know if water would be the answer. Please let me know. Thanks again for your amazing recipes. Zeppolies are next!
Hi Billy. Thanks for the recipe! The Cannoli shells were above my skill level, but the filling was awesome. I served in a decorative chip and dip bowl surrounded by Gingersnaps. It was a big hit! And a perfect dessert for casual company. Maybe one day, I’ll work up the nerve to try making the shells…
Thank you for sharing your delicious recipe, SO GOOD!!
YOU ARE THE BEST.