If you’ve ever dreamed of biting into a traditional Italian treat that perfectly balances a creamy, sweet filling with a delightfully crispy shell, then this Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is your new go-to. It’s a heartfelt journey into one of Sicily’s most iconic desserts, letting you craft those golden, crunchy shells and luscious ricotta filling from scratch in your very own kitchen. Each bite brings a harmonious contrast of textures and flavors that make this recipe an absolute crowd-pleaser, whether for a special celebration or a sweet little pick-me-up any day of the week.
Ingredients You’ll Need
This recipe calls for simple, classic ingredients that each play a vital role in capturing the authentic cannoli flavor and texture. From pantry staples to fresh dairy, every item is essential for creating that perfect balance of crispy shells and rich, creamy filling.
- 2 cups all-purpose flour: The base for our crisp and sturdy cannoli shells, providing structure and a tender bite.
- 1 tablespoon granulated sugar: Adds just a touch of sweetness to the dough for a subtly sweet shell.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
- 3 tablespoons unsalted butter (cold and cubed): Gives the shells flakiness and richness without overpowering the texture.
- 1 egg: Binds the dough ingredients together for a smooth, elastic consistency.
- ½ cup sweet Marsala wine (or dry white wine): Adds an authentic depth of flavor and helps tenderize the dough for optimal crispness.
- 1 egg white (for sealing): Acts as the perfect glue to keep the cannoli shells tightly wrapped around their metal forms.
- Vegetable oil (for frying): The key to achieving that golden, crunchy exterior we’re all craving.
- 2 cups whole milk ricotta cheese (well-drained): The creamy star of the filling, providing a fresh, slightly sweet base.
- ¾ cup powdered sugar: Sweetens the ricotta filling evenly without any graininess.
- ½ teaspoon vanilla extract: Adds warmth and aromatic depth, enhancing the filling’s flavor.
- ½ teaspoon ground cinnamon (optional): Introduces a gentle hint of spice for an extra layer of flavor that’s hard to resist.
- ¼ cup mini chocolate chips: Tiny bursts of chocolate contrast beautifully with the creamy ricotta.
- Optional toppings: Powdered sugar for dusting, chopped pistachios, or extra mini chocolate chips to decorate and add texture.
How to Make Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Step 1: Prepare the Cannoli Shell Dough
Start by combining your flour, sugar, and salt in a bowl. Cutting the cold, cubed butter into this mixture until it forms coarse crumbs is the secret to those flaky, crispy shells. Then, stir in the egg and Marsala wine until a dough forms — this wine adds that unmistakable Italian flair and tenderizes the dough perfectly. Once combined, knead gently until silky smooth, then wrap the dough and let it rest for half an hour. This pause helps the gluten relax, making rolling easier and more even for perfect shells.
Step 2: Roll and Shape Your Cannoli Shells
After resting, roll your dough into wafer-thin sheets (about 1/8 inch thick). Using a round cutter, cut out circles that are four to five inches across. These shapes will wrap around your metal cannoli tubes, but don’t forget this important step: use the egg white to seal the dough’s edge for a strong hold while frying. This careful sealing ensures the shells hold their shape and stay intact once in hot oil.
Step 3: Fry the Cannoli Shells to Golden Perfection
Heat your vegetable oil to a steady 350 degrees Fahrenheit (175 degrees Celsius) — this precise temperature is key to crispy, non-greasy shells. Fry the shells one or two at a time, watching closely as they transform into a beautiful golden brown in just a minute or two. Drain them on paper towels and let them cool before gently removing the metal tubes, revealing the delicate, crispy shells you’ll soon fill.
Step 4: Create the Silky Ricotta Filling
While your shells cool, mix the well-drained ricotta with powdered sugar, vanilla extract, and optional cinnamon until you have a smooth, slightly sweet filling. Folding in mini chocolate chips adds a fun element of texture and surprise with every bite. Refrigerate this filling until you’re ready to pipe it into your shells for the freshest, creamiest experience.
Step 5: Assemble Your Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
When the moment arrives, fill a piping bag with your chilled ricotta mixture and pipe it generously into both ends of each shell. To add a classic finishing touch, dip the ends into chopped pistachios or more mini chocolate chips, then dust everything lightly with powdered sugar. Serve immediately to enjoy the irresistible contrast of creamy filling and crisp shell at their very best.
How to Serve Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Garnishes
Garnishes bring an extra pop of color, texture, and flavor that make these cannoli truly unforgettable. Chopped pistachios add a nutty crunch and vibrant green hue, while a dusting of powdered sugar gives a snow-kissed look that’s absolutely charming. Extra mini chocolate chips on the ends turn up the chocolate factor, perfect for those who crave little bursts of cocoa with every bite.
Side Dishes
Pairing your cannoli with complementary side dishes can elevate the whole dessert experience. Consider serving alongside a scoop of fresh berry sorbet or simply with a cup of strong Italian espresso or cappuccino to offset the sweetness and cleanse the palate. Fresh fruit like sliced strawberries or berries also brighten the plate and add a refreshing touch.
Creative Ways to Present
Presentation is part of the fun! Arrange your homemade cannoli in a rustic wooden tray or on elegant glass platters lined with parchment paper. For festive occasions, sprinkle edible gold dust or place each cannoli in a decorative cupcake liner to prevent sliding. You can also experiment by cutting the cannoli shells into smaller, bite-sized pieces and serving as mini cannoli bites — a charming way to entice guests at parties.
Make Ahead and Storage
Storing Leftovers
Because the crispy shells and creamy filling are best enjoyed fresh, store your homemade cannoli shells and ricotta filling separately if you have leftovers. Keep the shells in an airtight container at room temperature to preserve crispness, and refrigerate the filling in a sealed container. Assemble just before serving to avoid soggy shells.
Freezing
While freezing cannoli isn’t ideal for fully assembled treats because the shells can lose their crunch, you can freeze the filling in an airtight container for up to one month. Defrost it in the refrigerator before piping it into freshly made or store-bought shells for a quick dessert fix.
Reheating
If your shells lose some of their crispness, a quick revive is possible by placing them in a warm oven (about 300 degrees Fahrenheit / 150 degrees Celsius) for a few minutes. Avoid reheating filled cannoli, as the warm heat will soften the filling and shells undesirably.
FAQs
Can I use store-bought shells for this recipe?
Absolutely! While making shells from scratch delivers the freshest taste and texture, store-bought shells can be a convenient shortcut. Just fill them with the homemade ricotta filling to enjoy a quick but delicious cannoli.
How do I properly drain ricotta for the filling?
Draining is key to avoid watery filling. Place your ricotta in a cheesecloth-lined sieve or fine mesh strainer and let it sit in the fridge for several hours or overnight. This removes excess moisture, resulting in a thicker, creamier filling that holds up beautifully inside the shells.
Can I make the dough without Marsala wine?
Yes, you can substitute dry white wine or even a mix of water and a splash of vinegar for acidity. The wine adds a subtle complexity and tenderizes the dough, but the dough will still turn out well otherwise.
What is the best way to fry the shells evenly?
Maintain a consistent oil temperature around 350°F (175°C). Fry one or two shells at a time without overcrowding the pot. Use a slotted spoon or tongs to turn shells gently, ensuring all sides crisp evenly.
How long do cannoli shells stay crisp after filling?
Cannoli shells stay their crispiest when filled just before serving — typically within one hour. After that, moisture from the filling can soften the shells, so timing is essential for that signature crunch.
Final Thoughts
Making your own Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is a joyful way to bring a slice of Italy into your kitchen. With simple ingredients and some patience, you’ll create a stunning dessert that looks impressive but tastes even better than you imagined. Whether you’re delighting your family, impressing friends, or treating yourself, this recipe is sure to become a cherished classic. So, roll up your sleeves, have fun with the process, and enjoy every bite of this irresistible Italian masterpiece!
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Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
- Prep Time: 45 minutes (including dough resting and draining ricotta)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 cannoli 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian dessert features crispy, golden cannoli shells filled with a smooth, sweet ricotta cheese mixture studded with mini chocolate chips. Traditional and indulgent, these homemade cannoli are finished with optional dustings of powdered sugar and chopped pistachios for added texture and flavor.
Ingredients
For the shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter (cold and cubed)
- 1 egg
- ½ cup sweet Marsala wine (or dry white wine)
- 1 egg white (for sealing)
- Vegetable oil (for frying)
For the filling:
- 2 cups whole milk ricotta cheese (well-drained)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ cup mini chocolate chips
Optional toppings:
- Powdered sugar (for dusting)
- Chopped pistachios
- Extra mini chocolate chips
Instructions
- Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg and Marsala wine, mixing to form a dough. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Form the shells: Roll the rested dough out very thin, approximately 1/8 inch thick. Cut into 4 to 5 inch circles. Wrap each circle tightly around a metal cannoli tube and seal the edge with the egg white to prevent opening during frying.
- Fry the shells: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry one or two cannoli tubes at a time until the shells turn golden brown, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Let cool before gently sliding the shells off the metal tubes.
- Make the filling: In a bowl, combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and cinnamon if using. Mix until smooth. Fold in the mini chocolate chips. Refrigerate the filling until ready to pipe.
- Assemble and serve: Pipe the ricotta filling into both ends of each cannoli shell. Dip the filled ends into chopped pistachios or extra chocolate chips for garnish. Dust with powdered sugar before serving. Serve immediately to enjoy the shells crisp.
Notes
- Drain ricotta cheese overnight in a cheesecloth-lined strainer to ensure a thick and creamy filling.
- Fill the cannoli shells just before serving to maintain their crisp texture.
- If you do not have metal cannoli tubes, you can use similar-sized stainless steel tubes or carefully shape the dough around small metal rods or thick chopsticks coated in oil or plastic wrap.
