Name: Authentic Italian Cannoli, Shells and Filling
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: For the Cannoli Shells:; 2 cups all-purpose flour; 2 tbsp granulated sugar; ¼ tsp salt; ½ tsp ground cinnamon (optional); 2 tbsp cold unsalted butter or lard; 1 egg; ¼ cup Marsala wine (or dry white wine); 1 tsp white vinegar; Oil for frying (vegetable or canola); 1 egg white (for sealing shells); For the Ricotta Filling:; 2 cups whole milk ricotta cheese, well-drained; ¾ cup powdered sugar (adjust to taste); 1 tsp vanilla extract; 1 tsp orange zest (optional but traditional); ½ cup mini chocolate chips or chopped pistachios (optional); Optional Garnishes:; Extra mini chocolate chips; Crushed pistachios; Candied orange peel; Powdered sugar for dusting

Authentic Italian cannoli are a true Sicilian dessert classic—crisp, golden pastry shells filled with a rich, creamy ricotta filling. Whether I’m making them for a holiday, a special occasion, or just because I want a taste of Italy, these cannoli deliver old-world flavor and texture that’s impossible to beat when made from scratch.

Authentic Italian Cannoli, Shells and Filling

Why You’ll Love This Recipe

I love this recipe because it stays true to traditional methods, using simple, quality ingredients for maximum flavor. The shells are light, crunchy, and just sweet enough, while the filling is silky, sweet, and full of ricotta richness. When I make these from scratch, the flavor is far beyond anything store-bought. They’re elegant, nostalgic, and surprisingly fun to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cannoli Shells:

All-purpose flour
Granulated sugar
Salt
Ground cinnamon (optional)
Cold unsalted butter or lard
Marsala wine (or dry white wine)
Egg
Vinegar (a splash, for crispness)
Oil for frying (vegetable or canola)

For the Ricotta Filling:

Whole milk ricotta cheese (well-drained)
Powdered sugar
Vanilla extract
Orange zest (optional but traditional)
Mini chocolate chips or chopped pistachios (optional mix-ins)

Optional Garnishes:

Extra mini chocolate chips
Crushed pistachios
Candied orange peel
Powdered sugar for dusting

Directions

Making the Shells:

I whisk together flour, sugar, salt, and cinnamon in a bowl.
I cut in the cold butter or lard until the mixture looks like coarse crumbs.
I add the egg, vinegar, and wine a little at a time until the dough comes together—it should be smooth and elastic.
I knead the dough briefly, then wrap it and let it rest for about 30–60 minutes.
Once rested, I roll the dough very thin (about 1/8 inch) and cut into circles or ovals.
I wrap each piece around a metal cannoli tube, sealing the edge with a bit of egg white.
I fry them in hot oil (around 350°F) until golden and crisp, then carefully remove and let them cool on paper towels.
I let the shells cool completely before filling.

Making the Filling:

I drain the ricotta overnight if needed to remove excess moisture—this step is key for a thick, non-runny filling.
I beat the ricotta until smooth, then mix in powdered sugar, vanilla, and orange zest.
I fold in chocolate chips or pistachios if using, then chill the filling for at least 30 minutes.

Assembling the Cannoli:

Just before serving, I pipe the filling into both ends of each shell using a pastry bag.
I dip the ends in extra chocolate chips or pistachios if I want a nice finish.
I dust them with powdered sugar right before serving.

Servings and Timing

This recipe makes about 12–14 cannoli, depending on the size. It takes about 30 minutes to prep, 1 hour total (including dough rest and frying), plus time to chill the filling. I usually plan for about 2 hours start to finish.

Variations

I sometimes flavor the ricotta with almond extract or swap in mascarpone for a richer filling.
For a chocolate twist, I dip the ends of the shells in melted chocolate before filling.
A little cinnamon or espresso powder in the filling gives it a unique spin.
I’ve also made mini cannoli for parties—they’re cute and easy to serve.

Storage/Reheating

I always store the shells and filling separately until ready to serve. Filled cannoli get soggy fast, so I fill them just before eating. The shells can be stored in an airtight container at room temperature for up to 5 days. The filling stays fresh in the fridge for about 3 days.

FAQs

Can I bake the shells instead of frying?

Traditional cannoli are fried for that signature crunch. I’ve tried baking them, but they don’t get quite as crispy—still good, but not the same.

Why does my ricotta filling get runny?

It’s usually from too much moisture in the ricotta. I always drain it overnight in a cheesecloth-lined strainer to get a thick, creamy texture.

Can I use store-bought shells?

Yes, if I’m short on time, I’ve used store-bought shells and just focused on making a great homemade filling.

What’s the best wine for the dough?

Marsala wine is classic and adds depth, but I’ve also used white wine or even vermouth in a pinch.

Can I make the shells in advance?

Absolutely. I fry and store them in an airtight container for several days before filling. Just make sure they stay dry and crisp.

Conclusion

Authentic Italian cannoli are one of those timeless desserts that are totally worth the effort. With crisp shells and a creamy ricotta filling, they’re elegant, flavorful, and deeply satisfying. Whether I’m making them for a holiday spread or just treating myself to a taste of Sicily, they never disappoint—and once I’ve had them fresh, it’s hard to go back to anything else.