Italian Cannoli

Italian Cannoli are one of the most iconic and beloved Sicilian desserts — crisp pastry shells filled with a rich, creamy ricotta-based filling, often dotted with chocolate chips or candied fruit. Whether enjoyed with espresso or as a festive dessert centerpiece, cannoli bring bold flavor, texture, and tradition in every bite.

Italian cannoli filled with ricotta and chocolate chips.
Clock symbol indicating preparation, baking, and chilling times

Prep – 25 minutes
Chill – 30 minutes
Fry – 1-2 minutes

Illustration of a croissant with a flaky, layered texture.

12 cannolis

Ingredients

Shells:

  • 250g all-purpose flour
  • 30g sugar
  • 30g butter
  • 1 egg
  • 60ml white wine
  • Oil for frying

Filling:

  • 500g ricotta (drained overnight)
  • 150g powdered sugar
  • 1 tsp vanilla
  • 50g mini chocolate chips or chopped pistachios
Instructions
  • Drain the ricotta in a fine mesh sieve or cheesecloth-lined colander for at least 4 hours or overnight to remove excess moisture.
  • In a bowl, mix the drained ricotta with powdered sugar, vanilla extract, and optional orange zest until smooth. Fold in mini chocolate chips if using. Chill until ready to use.
  • If using store-bought shells, skip to step 6. Otherwise, prepare the dough by mixing flour, sugar and butter. Add egg yolk and wine or water to form a firm dough.
  • Roll out the dough thinly and cut into circles or ovals. Wrap each around a cannoli tube and seal the edge with a bit of egg white.
  • Fry the shells in hot oil (350°F / 175°C) for 1–2 minutes until golden brown. Remove carefully, let cool, and slide off the tubes.
  • Just before serving, pipe the filling into both ends of each cannoli shell using a piping bag or spoon.
  • Garnish the ends with chopped pistachios, chocolate chips, or candied fruit.
  • Dust with powdered sugar and serve immediately for best texture and flavor.

Tips & Tricks

  • Fill the shells just before serving to keep them crispy — or up to 1 hour in advance if stored chilled and uncovered.
  • Be sure to drain the ricotta well before mixing to avoid a watery filling.
  • Add a little powdered sugar to the filling, adjusting to taste — don’t over-sweeten.
  • Use metal cannoli tubes for shaping and frying if making shells from scratch, or use store-bought to save time.
  • Get creative: flavor the filling with vanilla, cinnamon or orange zest.
  • Serve chilled for the creamiest texture and crispest shells.
  • Dust with powdered sugar just before serving for a classic finish.
  • Pair with espresso, cappuccino, or dessert wine.

Related Recipes

  • Peach Jam – A sweet, summery preserve that can be spooned inside cannoli for variation.
  • Chocolate-Filled Croissant Rolls – Buttery and indulgent, they pair well with cannoli on brunch trays.
  • Cherry Sorbet – A fruity and refreshing contrast to the creamy ricotta filling.