Cannoli

Cannoli That Made Me Feel Like a Sicilian Queen

Because sometimes, all you need is a crunchy lil’ pastry hug filled with sweet, creamy joy.

Girl, Listen…
I was not about to make cannoli that day. Like, who just casually decides to make cannoli from scratch? Not me. I was in my kitchen, oversized T-shirt, bun hanging on by a prayer, and just craving something sweet but extra.
Then I saw the ricotta in the fridge, and it was like she whispered, “Make me into something magical.” I paused. Thought about the mess. The frying. The filling.
And then I said it — out loud:
“Screw it. Let’s go full Italian nonna today.”

How These Cannoli Changed My Whole Vibe

Honestly? I thought I was setting myself up for disaster. I was this close to ordering dessert, but I wanted to feel that rush — you know, when you bite into something crispy and creamy and you’re like, “Wait. Did I make this?”
The first one I tried? Crunchy, golden shell. That creamy, lightly sweet filling with chocolate chips doing their happy dance in there? Babe, it was game over.
Now I make them whenever I wanna feel powerful, dramatic, and slightly dangerous — like I’m in a 90s Italian romance film. Red lips. Big earrings. Flour on my face. You get the vibe.

What You’ll Need for This Cannoli Situation

For the shells:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1/4 tsp salt
• 3 tbsp unsalted butter (cold & cut up)
• 1 egg yolk
• 1/2 cup sweet Marsala wine (or white wine, if you’re in a pinch)
• Oil for frying (I used vegetable)
• Cannoli molds (the metal tubes — yeah, we’re going there)

For the filling:

• 2 cups whole milk ricotta (drain it well, babe)
• 1/2 cup powdered sugar (add more if you like it sweeter)
• 1/2 tsp vanilla extract
• 1/3 cup mini chocolate chips

Optional: orange zest, cinnamon, chopped pistachios for the fancy vibes

How to Make Cannoli Without Losing Your Mind

1. Dough Drama (but make it cute)

I threw the flour, sugar, and salt in a bowl and added the butter. Used my fingers to rub it in like I was massaging doughy clouds.
Then came the egg yolk and wine. I stirred until it came together, then kneaded it like a little Italian nona-in-training. Wrapped it up and let it rest for 30 mins — just like I needed to after all that effort.

2. Rolling + Wrapping = Core Workout

Rolled that dough thin — like, thinner than my patience when I’m hungry.
Cut circles, wrapped ‘em around the cannoli molds, sealed with a lil’ egg white. It was messy. It was beautiful. It felt like a romantic tragedy in the making.

3. Fry, Baby, Fry

Heated up the oil (around 350°F), then carefully dropped the wrapped molds in. They puffed up and turned golden so fast — I had to fight the urge to scream from excitement.
Let them cool a bit, then gently slid them off the molds. Like taking off tight jeans after dinner. Sweet, sweet release.

4. Let’s Talk Filling

Mixed the ricotta with powdered sugar and vanilla. Tossed in the chocolate chips. I even added a bit of orange zest because I was feeling elevated.
Pro tip: Chill it for 30 mins if you can. It firms up and pipes like a dream.

5. Assemble & Admire

Piped the filling into the shells (both ends, babe — don’t cheat).
Dusted with powdered sugar. Sprinkled some chopped pistachios on the ends because, why not?
Then I stared at them like, “Who is she?!”
Answer: She’s me.

Maria’s Messy Cannoli Tips

• Drain your ricotta! Wet filling = soggy shell = heartbreak.
• Don’t skip the wine in the dough. It makes the shells bubbly and crisp, just like the ones from the bakery.
• No cannoli molds? Use cleaned metal pipes or wrap foil tightly around thick wooden spoons. We’re not letting tools stop us, babe.
• Store the shells empty. Fill right before serving — trust me on this.
• Feeling lazy? Use store-bought shells. I won’t tell if you don’t.

FAQs — Maria’s Cannoli Hotline

Can I make the shells ahead of time?

Yes, queen. Fry them, let them cool, then store in an airtight container for up to 5 days.

Can I use mascarpone instead of ricotta?

You can, but it’ll be richer and heavier. Ricotta keeps it light and authentic.

Do I need to fry?

For classic cannoli? Yes. But if frying scares you, there are baked shell recipes out there. Not as iconic, but still cute.

Can I freeze them?

Freeze the filling, not the filled cannoli. Shells will lose their crunch and that’s a crime.

Little Storytime

I made these for the first time after watching way too much “The Sopranos.” I was in my “I could run a family business AND make dessert” era.
The dough stuck to everything. I almost burned the oil. Ricotta splattered on my sweatpants. But then… I took a bite.
And girl — I forgot every single chaotic second. I tasted that crisp shell and the creamy filling and I was like, “Wait. This is the dessert version of falling in love.”
So yeah. If you need a little drama, a little triumph, and a whole lotta joy — make these cannoli.

Sending you crispy hugs and ricotta dreams,
Maria