Desserts · Italian
Authentic Italian cannoli with a shatteringly crispy fried shell and a creamy sweetened ricotta filling — just like in Sicily. More impressive than you think and absolutely worth it! Follow our tested method and you'll get perfect results every single time.
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Line a sieve with cheesecloth. Add ricotta and refrigerate overnight (minimum 4 hours). This removes excess whey — unstrained ricotta makes filling liquid and causes shells to soften. This step cannot be skipped.
Combine flour, sugar, cinnamon, salt. Cut in butter. Add egg and Marsala wine, mixing until a stiff dough forms. Knead 5 minutes until smooth and elastic. Wrap and rest 30 minutes — resting develops gluten for a thin, crispy shell.
Roll dough very thin — 1/16 inch. Cut into 4-inch circles (or use a cookie cutter). Thinner shells = crispier, more authentic cannoli. Thick shells become bready and chewy.
Wrap each circle around a metal cannoli tube, overlapping slightly and sealing with a dab of egg white (or water). Press the seam firmly — unsealed seams open during frying.
Fry tube-wrapped shells 2-3 minutes until golden and blistered. The characteristic bubbles on authentic cannoli shells come from the Marsala wine reacting with hot oil. Remove shells from tubes while still warm.
Whip strained ricotta with powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips. Fill shells using a piping bag just before serving — filled cannoli left more than 2 hours become soggy.
Cannoli tubes are 6-inch metal cylinders around which you wrap the dough before frying. They're available at kitchen stores and online for under $15. You can improvise with thick metal rods or even thick wooden dowels wrapped in foil.
Yes — purchase shells from Italian delis or specialty stores. Focus your effort on the filling (which must use properly strained ricotta). The filling quality matters more than making shells from scratch.
Runny filling = ricotta not strained properly. Place ricotta in cheesecloth-lined strainer in the refrigerator for a minimum of 4 hours, preferably overnight. Remove as much liquid as possible before mixing.
