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Cannoli

Cannoli

Golden, crunchy homemade cannoli shells filled with creamy sweet ricotta, chocolate chips, and dreamy Italian vibes. A little dramatic, a little extra, and absolutely worth every bite.
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Prep Time 40 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Sicilian / Italian
Servings 10 cannoli
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Cannoli molds (metal tubes) or creative substitutes
  • Deep frying pan or pot
  • Slotted spoon or tongs
  • Paper towels you’ll need them!
  • Pastry bag or zip-top bag with the corner snipped

Ingredients
  

For the shells:

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 3 tbsp unsalted butter  cold & cut up
  • 1 egg yolk
  • ½ 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
  • ½ cup powdered sugar  add more if you like it sweeter
  • ½ tsp vanilla extract
  • ⅓ cup mini chocolate chips
  • Optional: orange zest, cinnamon, chopped pistachios for the fancy vibes

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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?

Notes

  • Drain that ricotta, girl! Let it sit in a sieve with a paper towel for at least an hour (or overnight if you plan ahead).
  • Marsala wine in the dough = the secret to bubbles and crunch. Don’t skip it if you want that real bakery texture.
  • Frying tips: Work in small batches, don’t overcrowd the oil, and keep a thermometer nearby if you can.
  • Filling shortcut: Make the filling ahead and chill. It sets beautifully and pipes like a dream.
  • If you’re hosting: Fry the shells a day or two ahead, and fill them right before serving so they don’t lose the crunch.
 
Keyword cannoli recipe