Classic Cannolis
Published 11/2/2022
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Let’s make this classic cannoli recipe. In this cannoli recipe, we’ll teach you how to make cannolis + answer all of your questions. Crunchy and sweet on the outside and creamy on the inside.
Delicious Cannoli Recipe
Have you ever seen a cannoli at a bakery and thought about how beautiful and delicious they look? Who hasn’t? You can make a batch of cannolis in your own kitchen.
We are going to teach you how to make the perfect classic cannoli with some fun flavor swaps. The key to making these cannolis is patience and making sure you have the right tools. Let’s get started.
Tools You Need
Make this cannoli recipe a bit easier on yourself and make sure you have the right tools for the job. Along with simple tools like paper towels and tongs for frying the cannolis, you will need the tools below.
Don’t Skip this Tool
To make perfect little uniform cannolis, be sure to get this simple Cannoli Form Set. It will make your life a whole lot easier!
About the Ingredients
- Flour is the base of our dough– make sure to measure correctly so you don’t end up with dry dough.
- Sugar helps sweeten the dough.
- Butter helps make the dough flakey.
- Eggs bind the dough together.
- Marsala creates that classic cannoli flavor and helps wet the dough.
- Heavy cream makes a light and airy filling.
- Ricotta adds a creaminess and tang to the filling.
- Powdered sugar adds sweetness.
- Cinnamon adds a nice spice and warmth.
- Chocolate chips add great texture and chocolate flavor. Make sure to use mini chips.
How to Make Cannolis
Make the Shell First (it has to chill!)
It is important that you start with preparing the cannoli shell dough. You want it to firm up in the fridge before you roll it out and fry it in oil.
- Add the flour and sugar to the bowl of a food processor and pulse to combine.
- Add the butter and pulse until the butter is the size of peas– about 30 seconds.
- Next, add the egg and wine and pulse until the dough comes together in a ball.
- Wrap the dough in plastic and place it in the fridge to chill while you prepare the filling and oil.
Prepare the Filling
Next up is you have to prepare the ricotta filling. You are going to use a stand mixer and the whisk attachment rather than the paddle attachment.
Beat the heavy cream first to create stiff peaks. This will add air and structure to the filling.
Next, you gently fold in the strained ricotta, powdered sugar, and cinnamon to the whipped cream. Don’t overfold or over-mix the ingredients together or else you will lose the body of the filling.
Place the filling in the fridge to stay firm until you pipe the filling into the shells.
How to Strain Ricotta Cheese
Some ricotta cheese is a bit wet and if there is too much liquid in the cannoli filling it won’t be light and fluffy. We highly suggest that you strain the ricotta cheese.
To strain ricotta cheese line a fine mesh strainer with cheesecloth and place it over a mixing bowl. Add the ricotta cheese to the strainer and stir it a bit with a rubber spatula.
Cover the bowl with plastic and place it in the fridge. Let the ricotta cheese strain for 8 hours or overnight to remove moisture. Discard the excess liquid in the bottom of the bowl.
Tutorial
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
Fry the Cannoli Shells
It’s time to fry up your cannoli shells to crispy perfection. Remember, the hot oil will splatter and the cannoli rings will be VERY hot after you fry the shells. Be very careful.
- Heat at least two inches of oil in a large dutch oven to 365ºF.
- Roll out the dough on a lightly floured surface to ⅛-inch thick. Use round cookie cutters (I used a 2-inch cutter) to cut circles out of the dough. Wrap the circles around a cannoli ring and press the ends together gently to seal them.
- Fry for 2-3 minutes, or until the cannolis are golden brown and crisp.
- Remove the cannoli shells from the rings and repeat with the remaining dough. Place the fried shells on a wire rack to cool. Be careful– the rings will be hot!
Assemble the Cannolis
Once the cannoli shells have cooled completely pipe the cannoli filling into the middle of the shells using a pastry bag and sprinkle mini chocolate chips on the edge of each cannoli.
A Swap for the Chocolate Chips
If you want to switch up the cannoli decor below are some ingredients you can substitute for the chocolate chips.
- maraschino cherries
- chopped pistachios
- rainbow sprinkles (for a birthday cannoli)
- chopped toasted almonds
- cocoa powder
- orange zest
Storage
Store your cannolis in an airtight container in the refrigerator for up to 3 days before the shell begins to soften.
Freeze
Store the cannolis in a freezer-safe container and freeze for up to 3 months.
Classic Cannolis
Ingredients
For the Shell
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1 large egg
- ⅓ cup marsala wine
- Vegetable oil, for frying
For the Filling
- ¼ cup heavy cream
- 1 cup ricotta cheese, strained (see notes)
- ½ cup powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
Instructions
For the Shell
- Add the flour, salt, and sugar to the bowl of a food processor and pulse to combine.
- Add the butter and pulse until the butter is the size of peas– about 30 seconds.
- Next, add the egg and wine and pulse until the dough comes together in a ball.
- Wrap the dough in plastic and place it in the fridge to chill while you prepare the filling and oil.
For the Filling
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream forms stiff peaks– about 2 minutes.
- Next, add the strained ricotta, powdered sugar, and cinnamon. Fold them gently into the whipped cream.
- Transfer the mixture to a piping bag fitted with a large tip and place it in the fridge until ready to use.
Fry and Assemble
- Heat at least two inches of oil in a large dutch oven to 365ºF.
- Roll out the dough on a lightly floured surface to ⅛-inch thick. Use round cookie cutters (I used a 2-inch cutter) to cut circles out of the dough. Wrap the circles around a cannoli ring and press the ends together gently to seal them.
- Fry for 2-3 minutes, or until the cannolis are golden brown and crisp.
- Remove the cannoli shells from the rings and repeat with the remaining dough. Place the fried shells on a wire rack to cool. Be careful– the rings will be hot!
- When you’re ready to serve, fill the center of the shells with the ricotta filling and dip the edges into chocolate chips.
- Garnish with powdered sugar and enjoy immediately.
- Store any unfilled shells in an airtight container at room temperature for up to two days. Store the filling in the fridge until ready to use.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love the recipe for Cannolis and Have tried making the tasty dessert according to the instruction. However, I have used ghee replacing butter. Ghee is a healthy butter substitute, healtheir than butter for ghee nutrition, and safer option for dairy allergic people.