Italian Cannolis

Authentic Italian Cannolis – Crispy Shells and Creamy Sweet Ricotta Filling

Discover the Classic Sicilian Dessert Loved Around the World

When you think of iconic Italian desserts, cannolis top the list. These crispy pastry shells filled with sweet ricotta cream are more than just a treat – they’re a piece of Italian culinary history. Originating in Sicily, cannolis (or “cannoli” in Italian, plural of cannolo) have become a worldwide favorite thanks to their rich, creamy filling and crunchy texture.

In this recipe, we’ll walk you through how to make authentic homemade cannolis from scratch, using traditional ingredients and techniques – no store-bought shells or shortcuts. The result is a dessert that’s light yet indulgent, crispy yet creamy, and always impressive on any dessert table.

What Are Cannolis?

A cannolo is a tubular Italian pastry made from a fried shell of dough, traditionally wrapped around a metal or wooden tube during frying, then filled with a sweet ricotta-based filling. The name “cannolo” means “little tube” in Italian, and this tube becomes the perfect vessel for holding a luscious, sweet, and creamy filling.

While some modern versions use mascarpone, cream cheese, or custards, the classic filling is always made from ricotta cheese, sweetened and flavored with vanilla, citrus zest, or chocolate chips.

The Origins of Cannoli

Cannoli have their roots in Sicily, and were once a seasonal treat enjoyed during Carnival. Over time, their popularity spread far beyond the island. Some believe the dessert dates back to the Arab occupation of Sicily in the 10th century, as similar sweetened cheese and nut desserts were common in Middle Eastern cuisine.

Today, Italian-American bakeries serve cannolis year-round, often customizing the fillings and toppings. But if you want to capture the true flavor of Sicily, this traditional ricotta-based version is the way to go.

Why This Cannoli Recipe Works

Crispy homemade shells fried to golden perfection
Creamy, lightly sweetened ricotta filling
Customizable toppings like chocolate chips, pistachios, or candied orange peel
Ideal for special occasions, holiday desserts, or dinner parties
Tastes just like the ones from an Italian bakery

Key Ingredients for Traditional Cannolis

For the Shells:

All-purpose flour
Unsalted butter
Granulated sugar
Egg yolk
Marsala wine or white vinegar (to create flakiness)
Salt
Vegetable oil (for frying)

For the Filling:

Whole milk ricotta cheese
Powdered sugar
Vanilla extract
Mini chocolate chips (optional)
Orange or lemon zest (optional)

Making Cannolis at Home – Step-by-Step

1. Prepare the Shell Dough
Mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add egg yolk and Marsala wine, then knead until a smooth dough forms. Wrap and let it rest for 30 minutes.

2. Roll and Shape the Dough
Roll the dough out thin (about 1/8-inch thick). Use a round cutter (3–4 inches) to cut circles. Wrap each circle around a metal cannoli tube and seal the edge with egg white.

3. Fry the Shells
Heat oil to 350°F (175°C). Fry one or two cannolis at a time until golden and crisp (about 1–2 minutes). Drain on paper towels and remove the tubes carefully once cool.

4. Make the Ricotta Filling
Drain ricotta thoroughly using cheesecloth or a fine-mesh sieve. Beat the ricotta with powdered sugar and vanilla extract until smooth. Fold in chocolate chips or citrus zest if using.

5. Fill the Shells
Use a piping bag to fill each shell from both ends. Fill just before serving to keep shells crisp. Decorate ends with chopped pistachios, chocolate chips, or candied fruit.

Tips & Tricks for Perfect Cannolis

Drain the ricotta well: Excess moisture can ruin the filling texture. Drain overnight if possible.
Use Marsala wine in the shell dough: It creates flakier, more flavorful shells.
Roll the dough thinly: This ensures crisp and bubbly shells.
Only fill before serving: Filled cannolis will become soggy if left too long.
No metal tubes? Use aluminum foil rolled into cylinders as a substitute.

Flavor Variations and Toppings

Once you master the base, there are endless ways to customize:

Chocolate-dipped shells: Dip ends in melted chocolate before filling.
Almond or pistachio filling: Add almond extract or finely ground nuts to the ricotta.
Fruit-filled: Fold chopped candied cherries or orange peel into the filling.
Festive sprinkles: Add colorful sprinkles for holidays or parties.

How to Store Cannolis

Unfilled shells can be stored in an airtight container for up to a week. Filled cannolis are best eaten fresh but can be refrigerated for a few hours. If you’re prepping ahead, keep the filling and shells separate until ready to serve.

When to Serve Cannolis

Weddings, birthdays, and holidays
Dinner parties and dessert buffets
Coffee time treats
As a showstopper on Italian-themed menus

There’s never a wrong time for a cannoli.