Before we jump into the recipe, let’s talk about what makes this Delicious cannoli recipe you’ll love! such a winner:
Crispy shell – Light, bubbly, golden pastry that crunches when you bite in.
Creamy filling – A smooth, lightly sweet ricotta (or ricotta + mascarpone) cream.
Custom toppings – Mini chocolate chips, chopped pistachios, orange zest, or candied peel.
Perfect for sharing – They look impressive on a dessert table but are easy to grab and eat.
Once you’ve tried this Delicious cannoli recipe you’ll love!, you may never look at store-bought versions the same way.
⚠️ Safety note: Cannoli shells are traditionally fried in hot oil. If you’re not used to frying or you’re younger, make sure an adult helps with the hot oil part.
Ingredients for a Delicious Cannoli Recipe You’ll Love!
This recipe makes about 12–16 small cannoli (depending on the size of your molds).
H2: For the Cannoli Shells
2 cups (250 g) all-purpose/plain flour
2 tablespoons granulated sugar
½ teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1 large egg
¼ cup (60 ml) white wine, marsala wine, or apple cider vinegar + water mix
(Use wine for classic flavor; vinegar + water works too.)
1 egg white, lightly beaten (for sealing shells)
Oil for deep frying (vegetable, canola, or sunflower)
H2: For the Cannoli Filling
1½ cups (about 350 g) ricotta cheese, well-drained
½ cup (120 ml) heavy cream or double cream (optional, for extra lightness)
½–¾ cup (60–90 g) powdered sugar
Called icing sugar in the U.K. and confectioners’ sugar in North America
1 teaspoon vanilla extract
Optional flavorings:
1–2 tablespoons mini chocolate chips
2–3 tablespoons finely chopped pistachios
½–1 teaspoon orange zest
A pinch of cinnamon
H2: For Decorating
Extra mini chocolate chips
Chopped pistachios
Powdered/icing sugar for dusting
These components come together to create the Delicious cannoli recipe you’ll love!—classic, customizable, and seriously good.
Step-by-Step: Cannoli Shells
H2: Step 1 – Make the Dough
In a mixing bowl, whisk together the flour, sugar, and salt.
Add the cold butter pieces and rub them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
In a small bowl, beat the egg with the wine (or wine substitute).
Pour the egg mixture into the flour mixture and stir until a rough dough forms.
Knead the dough gently on a lightly floured surface for 2–3 minutes until smooth and elastic. If it feels too dry, add a teaspoon of liquid at a time; if too sticky, add a sprinkle of flour.
Shape the dough into a ball, wrap it in plastic wrap or cover it, and let it rest for at least 30 minutes at room temperature. Resting relaxes the gluten so the dough rolls out thinly and fries nicely.
H2: Step 2 – Roll and Cut the Dough
After resting, divide the dough into 2–3 portions to make rolling easier.
On a lightly floured surface, roll each portion out very thin—almost like pasta. Aim for about 1/16–⅛ inch (1–2 mm) thickness.
Use a round cutter or small bowl (about 3–4 inches / 7–10 cm) to cut circles from the dough.
Gently stretch each circle into an oval shape; this helps get that classic cannoli look.
Keep the dough pieces covered with a clean cloth so they don’t dry out while you’re working.
H2: Step 3 – Shape the Shells
To make a Delicious cannoli recipe you’ll love!, shaping the shells is key.
Wrap each oval of dough around a metal cannoli tube/mold, overlapping the edges.
Brush a little egg white where the dough overlaps to seal it firmly. If it’s not sealed well, it can pop open in the oil.
Press gently to secure, but don’t crush the mold.
If you don’t have cannoli tubes, you can improvise with heat-safe metal tubes or rolled-up, securely wrapped foil cylinders, but proper molds are easiest.
H2: Step 4 – Fry the Shells
⚠️ This step uses hot oil. Always ask an adult to help, and never leave hot oil unattended.
Pour enough oil into a deep pot or high-sided pan to submerge the cannoli shells (about 2–3 inches / 5–7 cm deep).
Heat the oil to around 350°F / 175°C. If you don’t have a thermometer, test with a small piece of dough—it should bubble and rise to the surface fairly quickly without burning.
Carefully lower a few cannoli tubes into the oil at a time (don’t overcrowd the pot).
Fry for 1–3 minutes, turning occasionally, until the shells are golden and bubbly.
Use tongs to remove them, letting excess oil drip back into the pot. Place them on a paper towel-lined tray.
While they’re still warm (but not too hot to handle), gently slide the shells off the molds. If they’re stuck, leave them a bit longer to cool, then try again.
Repeat until all the dough is used. Let shells cool completely before filling—this keeps your Delicious cannoli recipe you’ll love! crisp.
Step-by-Step: Cannoli Filling
You can make the filling while the dough is resting or after the shells are fried and cooling.
H2: Step 5 – Drain the Ricotta
This step is super important if you want a thick, non-runny filling.
Place ricotta in a fine-mesh sieve or cheesecloth-lined colander set over a bowl.
Let it drain for at least 30 minutes, or up to a few hours in the fridge if it seems very wet.
Gently press to remove excess liquid, but don’t squash it completely flat.
Drier ricotta = thicker, creamier filling that won’t soak the shells too fast.
H2: Step 6 – Mix the Filling
In a bowl, combine the drained ricotta and powdered sugar.
Add vanilla extract, and if you like, a small pinch of cinnamon and orange zest.
For an extra silky filling, beat in heavy cream until the mixture is smooth, light, and pipeable. Don’t over-whip to the point it turns grainy.
Fold in mini chocolate chips or finely chopped pistachios, if using.
Taste and adjust sweetness or flavoring. This is your chance to customize your Delicious cannoli recipe you’ll love!—more citrus zest? More cinnamon? Go for it.
H2: Step 7 – Fill the Cannoli
Cannoli are best when you fill the shells just before serving, so they stay nice and crisp.
Spoon the filling into a piping bag fitted with a round or star tip. If you don’t have one, use a zip-top bag with a corner snipped off.
Hold a shell in one hand and pipe filling from the center out to one end, then flip and fill the other side. Make sure the shell is filled all the way through.
Dip each end of the filled cannoli into chopped pistachios or mini chocolate chips if you like.
Arrange on a plate and dust lightly with powdered/icing sugar.
Now your Delicious cannoli recipe you’ll love! is ready to serve.
Practical Tips for Perfect Cannoli
H2: Keep Shells Crisp
Store unfilled shells in an airtight container at room temperature.
Fill them as close to serving time as possible (ideally within 1–2 hours).
If you need to fill ahead, refrigerate, but know they may soften a bit.
H2: Make-Ahead Hacks
To make this Delicious cannoli recipe you’ll love! easier on busy days:
Day 1: Make and fry shells. Let cool and store.
Day 2: Prepare the filling and keep it in the fridge.
Fill right before serving.
You can also freeze leftover shells (unfilled), though they may lose a little crunch.
H2: Flavor Variations
Once you’ve mastered the classic Delicious cannoli recipe you’ll love!, try:
Chocolate-dipped shells: Dip ends of cooled shells in melted chocolate and let set before filling.
Extra citrus: Use more orange zest or a little lemon zest for a brighter flavor.
Mascarpone mix: Replace part of the ricotta with mascarpone for a richer filling (just don’t overmix or it can become too soft).
H2: No-Fry Shortcut (If You Have Shells Already)
If you find pre-made cannoli shells at a bakery or store, you can still use this Delicious cannoli recipe you’ll love! for the filling only:
Skip straight to the ricotta draining and filling steps.
Pipe the filling into the store-bought shells.
Decorate and enjoy.
Same creamy filling, less work with hot oil.
Conclusion
This Delicious cannoli recipe you’ll love! brings together everything that makes cannoli irresistible: crispy golden shells, a smooth and lightly sweet ricotta filling, and plenty of ways to customize with chocolate, pistachios, and citrus.
By:
Making a simple, wine-kissed dough
Frying thin, bubbly shells
Draining ricotta for a thick, creamy filling
Filling shells just before serving for maximum crunch
…you’ll end up with a dessert that feels like it came from a pastry shop, made right in your own kitchen.
Whether you’re baking for a family gathering, a special occasion, or just because you’re in the mood for something amazing, this is truly a Delicious cannoli recipe you’ll love!