Indulge in the delightful flavors of Italy with this classic cannoli recipe. Crispy, golden shells filled with a creamy, sweet ricotta mixture, and dotted with mini chocolate chips. Perfect for any occasion, these cannoli are sure to impress your family and friends.
When preparing this cannoli recipe, you may need to pick up a few items that aren't typically found in every pantry. Ricotta cheese is essential for the filling, and it should be well-drained to achieve the right consistency. Additionally, white wine is used in the dough to give it a unique flavor and texture. Make sure to get mini chocolate chips for the perfect touch of sweetness in every bite.

Ingredients For Cannoli Recipe
Flour: The base for the cannoli shells, providing structure and texture.
Sugar: Adds sweetness to both the dough and the filling.
Cinnamon: Infuses the dough with a warm, aromatic flavor.
Salt: Enhances the overall taste by balancing the sweetness.
Butter: Adds richness and helps create a flaky texture in the shells.
Egg: Binds the dough together and adds richness.
White wine: Contributes to the dough's flavor and helps achieve a crispy texture.
Ricotta cheese: The creamy base for the filling, providing a smooth and rich texture.
Powdered sugar: Sweetens the ricotta filling without adding graininess.
Vanilla extract: Adds a fragrant, sweet flavor to the filling.
Mini chocolate chips: Provide a delightful burst of chocolate in every bite of the filling.
Technique Tip for Cannoli
When making the dough for cannoli, ensure that you knead it until it is completely smooth and elastic. This helps in achieving a crisp and flaky texture when fried. Additionally, when wrapping the dough around the cannoli tubes, make sure to seal the edges well with a bit of beaten egg to prevent them from opening up during frying. For the ricotta filling, drain the ricotta cheese thoroughly to avoid a runny consistency, which can make the cannoli shells soggy.
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 dough slightly denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the dough.
cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor similar to cinnamon, though slightly more pungent.
salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a slight coconut flavor.
beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) works as a vegan binder.
white wine - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight fruitiness similar to white wine.
ricotta cheese - Substitute with mascarpone cheese: Mascarpone offers a creamy texture and rich flavor, though slightly less tangy than ricotta.
powdered sugar - Substitute with coconut sugar: Coconut sugar can be powdered in a blender and provides a caramel-like sweetness.
vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor profile to the filling.
mini chocolate chips - Substitute with cacao nibs: Cacao nibs provide a crunchy texture and a more intense chocolate flavor.
Other Alternative Recipes Similar to Cannoli
How to Store / Freeze Cannoli
To keep your cannoli fresh and crispy, store the cannoli shells separately from the ricotta filling. This prevents the shells from becoming soggy.
Place the cannoli shells in an airtight container at room temperature. They will stay crispy for up to a week.
For the ricotta filling, transfer it to an airtight container and refrigerate. It will remain fresh for up to three days.
When ready to serve, fill the cannoli shells with the ricotta mixture just before serving to maintain the perfect texture.
If you need to freeze the cannoli shells, wrap each shell individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months.
To freeze the ricotta filling, spoon it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to one month.
Thaw the cannoli shells at room temperature for a few hours before using. They may need a brief stint in the oven at a low temperature to regain their crispiness.
Thaw the ricotta filling in the refrigerator overnight. Give it a good stir before using to ensure a smooth consistency.
Avoid filling the cannoli shells too far in advance. The ideal time to fill them is just before serving to ensure the best texture and flavor.
If you have leftover filled cannoli, store them in the refrigerator in a single layer on a plate covered with plastic wrap. Consume within a day for the best taste and texture.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the cannoli shells on a baking sheet and warm them for about 5-7 minutes. This will help to regain some of their crispiness without making them too hard.
If you prefer a quicker method, you can use a toaster oven. Set it to a low temperature, around 300°F (150°C), and heat the cannoli shells for 3-5 minutes. Keep an eye on them to avoid burning.
For the ricotta filling, avoid reheating it directly as it can become watery. Instead, let it come to room temperature naturally by leaving it out for about 30 minutes before serving.
If you must reheat the ricotta filling, do so gently. Place it in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir continuously until it reaches the desired temperature.
To maintain the integrity of the mini chocolate chips in the filling, avoid microwaving the ricotta mixture as it can cause the chips to melt unevenly and alter the texture.
If you have assembled cannoli that need reheating, it's best to separate the shells and filling before reheating. Reheat the shells using the oven or toaster oven method and let the filling come to room temperature before reassembling.
For a quick fix, you can use an air fryer. Set it to 300°F (150°C) and place the cannoli shells inside for 3-4 minutes. This method is great for maintaining the crispiness without overcooking.
Best Tools for Making Cannoli
Mixing bowl: Used to combine the dry ingredients like flour, sugar, cinnamon, and salt.
Pastry cutter: Helps to cut in the butter until the mixture resembles coarse crumbs.
Whisk: Useful for beating the egg before adding it to the dough mixture.
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 circles are wrapped before frying.
Deep fryer: Used to fry the cannoli shells until golden brown.
Tongs: Handy for removing the fried cannoli shells from the oil.
Cooling rack: Allows the fried cannoli shells to cool properly.
Medium bowl: Used to mix the ricotta, powdered sugar, and vanilla for the filling.
Spatula: Helps to fold in the mini chocolate chips into the ricotta mixture.
Piping bag: Used to fill the cooled cannoli shells with the ricotta mixture.
Serving plate: For presenting the filled cannoli.
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 cannoli shells from the store to skip the frying step.
Efficient dough rolling: Roll out the dough between parchment paper to prevent sticking and save cleanup time.
Quick cooling: Place fried cannoli shells on a wire rack to cool faster.
Batch processing: Fry multiple cannoli shells at once to save time.
Pre-chill ingredients: Keep ricotta and chocolate chips chilled for easier mixing.

Cannoli Recipe
Ingredients
Shells
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
- ½ cup white wine
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, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add beaten egg and wine, mixing until dough forms. Knead until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Roll dough out thinly and cut into circles. Wrap circles around cannoli tubes and fry until golden brown. Remove and let cool.
- For the filling, mix ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
- Fill cooled shells with ricotta mixture. Serve immediately.
Nutritional Value
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