Cannoli are a classic Italian dessert that features crispy, fried pastry shells filled with a sweet, creamy ricotta mixture. These delightful treats are perfect for special occasions or simply to satisfy your sweet tooth. The combination of textures and flavors makes cannoli a beloved dessert around the world.
When preparing this recipe, you might find that ricotta cheese and white wine are not commonly found in every household. Ricotta cheese is essential for the creamy filling, while white wine is used to create the dough for the shells. Make sure to pick up these items during your trip to the supermarket.

Ingredients For Cannoli Recipe
Flour: The base for the dough, providing structure and texture.
Granulated sugar: Adds a touch of sweetness to the dough.
Salt: Enhances the overall flavor of the dough.
Unsalted butter: Adds richness and helps create a tender dough.
Egg: Acts as a binder and adds richness to the dough.
White wine: Used to moisten the dough and add a subtle flavor.
Ricotta cheese: The main ingredient for the creamy filling.
Powdered sugar: Sweetens the ricotta filling.
Vanilla extract: Adds a warm, aromatic flavor to the filling.
Mini chocolate chips: Provide a delightful crunch and chocolatey goodness in the filling.
Technique Tip for Making Cannoli
When making the dough for cannoli, ensure it is rolled out as thinly as possible. This will help achieve a crisp and delicate shell. Additionally, when sealing the edges around the cannoli tubes, use a small amount of egg white to ensure a secure seal, preventing the shells from opening during frying.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the shell denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.
egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water) is a vegan alternative that helps bind ingredients.
white wine - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness, similar to white wine.
ricotta cheese - Substitute with mascarpone cheese: Mascarpone is creamier and richer, offering a different texture and flavor.
powdered sugar - Substitute with stevia powder: Stevia is a low-calorie sweetener, though it may alter the texture slightly.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
mini chocolate chips - Substitute with cacao nibs: Cacao nibs are less sweet and provide a more intense chocolate flavor.
Other Alternative Recipes Similar to Cannoli
How to Store or Freeze Cannoli
To keep your cannoli fresh and crispy, store the shells and filling separately. Place the ricotta mixture in an airtight container and refrigerate for up to 2 days.
For the cannoli shells, store them in an airtight container at room temperature. They will stay crispy for up to 2 days.
If you need to store the cannoli for a longer period, consider freezing the shells only. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
When ready to use, thaw the cannoli shells at room temperature. Avoid microwaving or heating them, as this can make them soggy.
For the ricotta filling, it is best not to freeze it as the texture may change. However, if you must, place the filling in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and stir well before using.
Assemble the cannoli just before serving to ensure the shells remain crispy. Fill the shells with the ricotta mixture using a piping bag or a spoon.
If you have leftover filled cannoli, store them in the refrigerator in a single layer on a plate covered with plastic wrap. They will keep for up to 1 day, but the shells may soften slightly.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the cannoli shells on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are crisp again. Be careful not to overheat, as the ricotta filling can become too soft.
If you prefer using a toaster oven, set it to 350°F (175°C) as well. Place the cannoli on a tray and heat for 5 minutes. This method is quicker and works well for smaller batches.
For a quick reheat, use a microwave on medium power. Place the cannoli on a microwave-safe plate and heat for 10-15 seconds. This method is not ideal as it can make the shells less crispy, but it works in a pinch.
If you have an air fryer, preheat it to 350°F (175°C). Place the cannoli in the basket and heat for 3-4 minutes. This method helps maintain the crispiness of the shells while warming the filling.
For a stovetop method, use a non-stick skillet over medium heat. Place the cannoli in the skillet and cover with a lid. Heat for about 2-3 minutes, turning occasionally to ensure even warming. This method can help keep the shells crispy without drying them out.
Best Tools for Making Cannoli
Mixing bowl: Used to combine the flour, sugar, and salt, and later to mix the ricotta filling.
Pastry cutter: Helps to cut the butter into the flour mixture until it resembles coarse crumbs.
Plastic wrap: Used to wrap the dough and let it rest for 30 minutes.
Rolling pin: Essential for rolling out the dough thinly.
Round cookie cutter: Used to cut the dough into circles.
Cannoli tubes: Metal tubes around which the dough is wrapped to form the cannoli shells.
Pastry brush: Used to seal the edges of the dough with egg white.
Deep fryer: Used to fry the cannoli shells until golden brown.
Paper towels: For draining the fried cannoli shells to remove excess oil.
Cooling rack: Allows the fried cannoli shells to cool down properly.
Spatula: Useful for mixing the ricotta, powdered sugar, and vanilla extract.
Piping bag: Used to fill the cooled cannoli shells with the ricotta mixture.
Measuring cups: For accurately measuring the flour, sugar, and other ingredients.
Measuring spoons: For measuring smaller quantities like salt and vanilla extract.
How to Save Time on Making Cannoli
Prepare the filling: Mix the ricotta, powdered sugar, and vanilla ahead of time and store in the fridge.
Use pre-made shells: Purchase pre-made cannoli shells to skip the dough-making and frying steps.
Efficient dough rolling: Use a pasta machine to roll the dough thinly and evenly.
Batch frying: Fry multiple cannoli shells at once to save time.
Chill the filling: Keep the filling chilled in a piping bag for easy and quick filling of the shells.

Cannoli Recipe
Ingredients
Shells
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 2 tablespoon unsalted butter cut into small pieces
- 1 egg large egg beaten
- ½ cup white wine or as needed
Filling
- 2 cups ricotta cheese drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add beaten egg and wine, a little at a time, until dough forms. Knead until smooth. Wrap in plastic and let rest for 30 minutes.
- Roll dough out thinly and cut into circles. Wrap around cannoli tubes and seal edges with egg white.
- Fry in hot oil until golden brown. Remove and drain on paper towels. Let cool and remove from tubes.
- For filling, mix ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
- Fill cooled shells with ricotta mixture. Serve immediately.
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