Crispy shell. Creamy filling. Absolute perfection. This Authentic Italian Cannoli recipe is everything you dream of when thinking about traditional Italian desserts. Made with crunchy, golden-brown shells and filled with a rich, creamy ricotta blend infused with lemon zest, cinnamon, and a splash of marsala wine, this version elevates the classic cannoli to something truly special.

Why This Authentic Cannoli Recipe Is So Special

Cannoli are one of Sicily’s most iconic desserts—cylindrical pastry shells that are deep-fried to golden crispness and filled with sweetened ricotta cream. They’re traditional, beloved, and almost always worth the effort.

I’ve made this version to highlight everything that makes cannoli extraordinary, while adding a few subtle enhancements that make the flavors pop. A touch of cinnamon in both the dough and filling warms up the profile, while lemon zest brings brightness and balance. And yes, the marsala wine in the dough? It adds complexity and contributes to that signature flaky crunch.

Reasons to Love This Cannoli Recipe

There are so many reasons to love making your own cannoli at home:

It’s authentically Italian: With ingredients and methods pulled straight from traditional Sicilian kitchens, this recipe stays true to its roots.
Totally customizable: Want orange zest instead of lemon? Prefer pistachios to chocolate chips? No problem.
Far superior to store-bought: Homemade shells are next-level delicious. Once you’ve tried them, you’ll never go back.
Impressive but not difficult: While there are a few steps, none are too complicated. Just take it one at a time.
Make-ahead friendly: Prepare the dough, filling, or even the shells in advance. Then assemble fresh and serve!

What Do Authentic Cannoli Taste Like?

The beauty of a good cannoli is in its contrast. The shell is ultra-crisp—flaky and golden from frying. The filling is smooth and creamy, lightly sweetened, and full of flavor. The citrus zest brings a bright, refreshing note, while the cinnamon and vanilla add depth. Every bite is luxurious, yet light. Sweet, but not cloying. It’s a dessert that satisfies without overwhelming.

Benefits of Making Homemade Cannoli

Besides the joy of eating them, making cannoli from scratch is a labor of love that connects you to a centuries-old culinary tradition. It’s a great way to:

Practice pastry techniques and gain confidence in the kitchen.
Impress friends and family with something totally unique.
Customize your dessert just the way you like it.
Create a show-stopping finale for a dinner party or special event.

While not a “health” food, this dessert does incorporate wholesome ingredients like ricotta (packed with protein and calcium), and making it yourself means no preservatives or artificial flavors—just pure, delicious flavor.

Ingredients for Authentic Italian Cannoli

For the Ricotta Filling

16 oz whole milk ricotta cheese, drained overnight for best texture
⅓ cup heavy cream
½ cup powdered sugar, or to taste
1 teaspoon vanilla extract
1 teaspoon lemon zest (from about 1 medium lemon)
¼ teaspoon ground cinnamon
⅓ cup mini chocolate chips (or more if desired)

For the Cannoli Shells (homemade or store-bought)

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon unsalted butter, cold and diced
1 egg yolk
½ teaspoon ground cinnamon
½ cup sweet marsala wine (can substitute dry white wine)
Oil for frying (vegetable or canola oil work well)

Kitchen Tools You’ll Need

Mixing bowls
Whisk or electric hand mixer
Cheesecloth or fine mesh strainer
Rolling pin
4-inch round cookie cutter or glass
Cannoli tubes (metal molds)
Frying thermometer (optional but helpful)
Deep frying pot or deep skillet
Piping bag or zip-top bag for filling

Optional Additions and Substitutions

You can tweak the flavor or texture of your cannoli in countless ways. Here are a few ideas:

Flavor swaps: Try orange zest instead of lemon for a Sicilian orange twist. You can also experiment with almond extract in place of vanilla.
Nuts: Crushed pistachios or almonds add color and crunch—especially pretty when dipped on the ends of the filled cannoli.
Chocolate: For a decadent variation, add a few tablespoons of cocoa powder to the dough or drizzle the finished cannoli with melted chocolate.
Fruit: Add finely chopped candied orange peel or dried fruit to the filling for a classic touch.

Step-by-Step Instructions

Step 1: Make the Ricotta Filling

The first (and arguably most important) step is prepping your ricotta.

Drain the ricotta: Place it in a cheesecloth-lined strainer over a bowl, and let it drain in the refrigerator overnight. This ensures your filling isn’t watery.
Whip the cream: Using a hand mixer or whisk, beat the heavy cream to soft peaks.
Mix the filling: In another bowl, combine the strained ricotta, powdered sugar, vanilla, lemon zest, and cinnamon. Mix until smooth.
Fold in whipped cream: Gently fold the whipped cream into the ricotta mixture.
Add chocolate chips: Fold in the mini chocolate chips last. Cover and chill for at least 30 minutes.

Step 2: Make the Cannoli Shells

You can buy pre-made shells, but making them from scratch offers unbeatable flavor and texture.

Make the dough: In a large bowl, combine flour, sugar, cinnamon, and cold butter. Mix with your fingers or a pastry cutter until crumbly.
Add yolk and wine: Stir in the egg yolk and marsala wine, mixing until a dough forms.
Knead and rest: Knead for about 5 minutes until smooth. Wrap and let rest for 30 minutes at room temperature.
Roll and cut: Roll the dough very thin (1/16 inch or so). Cut into 4-inch circles.
Wrap and seal: Wrap each circle around a cannoli tube and seal the edge with a bit of egg white.
Fry until golden: Heat oil to 350°F (175°C). Fry one or two at a time until golden brown, about 1–2 minutes. Let cool on paper towels. Once cool, gently remove from the tubes.

Step 3: Assemble Your Cannoli

Now for the fun part!

Fill a piping bag with your chilled ricotta cream.
Pipe the filling into each end of the shell, filling generously but not overstuffing.
Dip the ends in more chocolate chips, crushed nuts, or leave plain.
Dust with powdered sugar and serve immediately for maximum crispness.

What Pairs Well with Cannoli?

Cannoli are a statement dessert on their own, but they also shine alongside other treats. Consider pairing with:

A shot of espresso or cappuccino
A small glass of limoncello or dessert wine
Fresh berries or a berry compote
Light, citrusy desserts like Salted Caramel Cupcakes for contrast
Refreshing summer treats such as these Watermelon Cupcakes

Tips for the Best Cannoli Every Time

Drain ricotta thoroughly to avoid runny filling.
Roll the dough thin to ensure crispy, bubbly shells.
Use a thermometer to monitor oil temperature—it should stay around 350°F.
Don’t fill in advance—the shells will get soggy. Fill just before serving.
Make extras: Cannoli tend to disappear fast!

Storage Tips

Filling: Store in an airtight container in the refrigerator for up to 3 days.
Shells: Keep unfilled shells in an airtight container at room temperature for up to a week.
Assembled cannoli: Best enjoyed fresh. If needed, refrigerate for no more than 2 hours before serving.

Frequently Asked Questions

Can I make the shells in advance?
Yes! You can fry the shells up to a week ahead. Just keep them in an airtight container to maintain crispness.

Can I use mascarpone instead of ricotta?
You can, but it will be richer and less traditional. If using mascarpone, skip the heavy cream.

What if I don’t have cannoli molds?
You can make a DIY version with rolled-up aluminum foil tubes or metal piping nozzles.

Can I bake instead of fry the shells?
Technically yes, but the texture won’t be as crisp. Frying really is key to that authentic crunch.

What kind of chocolate chips work best?
Mini semi-sweet chips work well—they add texture without overpowering the delicate cream.

In Summary

This Authentic Italian Cannoli recipe brings together classic Sicilian flavors and a few personal touches for a dessert that is both traditional and unforgettable. With crisp, delicate shells and a creamy, lemon-scented filling, every bite delivers that perfect balance of flavor and texture.

Whether you’re making these for a celebration, a holiday table, or just a weekend treat, they’re sure to bring smiles and second helpings. And once you’ve tried making them, you’ll see—there’s no turning back to store-bought!

If you enjoyed this, I think you’ll also love these indulgent and creative dessert recipes:

Salted Caramel Cupcakes
Watermelon Cupcakes
Rhubarb Dump Cake – another fantastic dessert to balance sweetness with tartness.

Leave a Review or Share Your Creations

If you make these cannoli, I would love to see them! Please consider leaving a review or sharing a photo on Pinterest or social media. Your feedback helps other bakers and spreads the love for authentic Italian baking!

Nutritional Information (Per Cannoli, Approximate)

Calories: 230
Protein: 5g
Fat: 13g
Carbohydrates: 18g
Sugars: 9g
Fiber: 1g

Authentic Italian Cannoli Recipe with Lemon Zest Ricotta Filling

Author: Sam

Print Recipe

Description

Authentic Italian Cannoli made the traditional way—with crisp, golden-brown shells and a creamy ricotta filling kissed with lemon zest, cinnamon, and vanilla. This step-by-step guide walks you through homemade shells or store-bought shortcuts, so you can bring a little taste of Sicily into your kitchen. Perfect for holidays, celebrations, or whenever you’re craving something classic and unforgettable!

Ingredients

Scale

16 oz whole milk ricotta, drained overnight
⅓ cup heavy cream
½ cup powdered sugar, or to taste
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅓ cup mini chocolate chips

For the Shells (or use store-bought):

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon unsalted butter, cold and diced
1 egg yolk
½ teaspoon ground cinnamon
½ cup sweet marsala wine (or dry white wine)
Vegetable or canola oil for frying
1 egg white, for sealing edges

Instructions

Make the Ricotta Filling:

Drain ricotta overnight in cheesecloth or a fine mesh strainer placed over a bowl.
In a separate bowl, whip the heavy cream to soft peaks using a mixer or whisk.
In a medium bowl, mix drained ricotta, powdered sugar, vanilla, lemon zest, and cinnamon until smooth.
Gently fold in whipped cream and mini chocolate chips.
Chill in the fridge for at least 30 minutes.

Make the Shells:

In a large bowl, combine flour, sugar, cinnamon, and butter. Mix until crumbly.
Add the egg yolk and marsala wine, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Cover with a towel and let it rest for 30 minutes at room temperature.
Roll the dough very thin (about 1/16 inch) and cut into 4-inch circles.
Wrap each circle around a metal cannoli tube and seal the edge with egg white.
Heat oil in a deep pot to 350°F (175°C). Fry shells one or two at a time until golden brown, about 1–2 minutes.
Carefully remove shells from oil and let drain on paper towels. Cool completely before removing molds.

Assemble:

Fill a piping bag with chilled ricotta cream.
Pipe filling into each end of the cannoli shells just before serving.
Dip ends in extra chocolate chips or crushed pistachios if desired.
Dust with powdered sugar and serve immediately for best texture.

Notes

Draining the ricotta overnight is essential for a thick, creamy filling that won’t make the shells soggy.
Filling tip: Don’t fill cannoli ahead of time—assemble just before serving to keep the shells crisp.
Shell shortcut: Store-bought cannoli shells work in a pinch, though homemade will give you that signature flaky texture and flavor.
No cannoli molds? Roll foil into thick tubes or use metal piping nozzles as a DIY alternative.
Try swapping lemon zest for orange zest or adding chopped candied citrus for a more traditional Sicilian twist.

Make it your own by dipping the ends in crushed nuts, sprinkles, or even drizzle with chocolate!