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!