This recipe makes a crisp and flaky cannoli shell enclosing a lusciously creamy, sweet ricotta filling that is dotted with decadent dark chocolate chips. In other words, pure dessert bliss! These homemade Italian pastries may require a little more effort than some other desserts but they are well worth it!

These cannoli taste just like the best ones I’ve gotten at Italian bakeries! They have the perfect combination of flavors and textures.

The cannoli shells are perfectly tender and flaky, like a flake away in your mouth kind of texture.

The ricotta cannoli filling is rich and deliciously sweetened, and those little flecks of mini dark chocolate chips swirled throughout just amp up that already immensely satisfying flavor.

But if you still want to boost flavor you can add extra cinnamon, orange zest, maraschino cherries, or vanilla to the filling. And optionally finish by dipping ends in crunchy pistachios.

Don’t be scared away by the number of steps in this recipe, the first time will likely go slow but once you get the hang of it these cannoli will become a breeze to prepare. And they may even become a new holiday or party tradition!

These delectable Italian delicacies are truly worth learning to make!

Ingredients Needed to Make Cannoli Shells

• Unbleached all-purpose flour
• Granulated sugar
• Salt
• Unsalted butter
• Marsala wine
• Egg and egg white
• Vegetable oil

Ingredients Needed to Make Cannoli Filling

• Whole milk ricotta
• Powdered sugar
• Mini chocolate chips
• Cinnamon
• Pistachios (optional)

Special Equipment Needed:

• food processor
• rolling pin and metal tongs
• 4-inch round or oval cookie cutters
• cannoli forms (I have these)
• piping bag and large round tip (or a gallon size ziploc bag with a snipped corner will work too)

How to Make Cannoli Shells

1. Mix dry ingredients in a food processor.
2. Pulse in butter.
3. Add marsala wine and egg and pulse to bring together.
4. Transfer to oiled bowl, cover and rest dough.
5. Heat oil in pot.
6. Roll dough out very thin on a floured surface.
7. Cut into rounds or ovals (about 4-inches each).
8. Wrap rounds around greased cannoli forms, brush top or bottom edge with egg white to seal shut.
9. Fry in preheated oil until golden brown and crisp, about 1 – 2 minutes.
10. Remove cannoli shells and drain on paper towels.
11. Remove shells from forms, let forms cool and repeat process.
12. Make cannoli filling.
13. Let shells cool completely then fill with cannoli filling.

Can I Make the Dough without a Food Processor?

Yes, mixture can also be made by hand. To do so:

1. Mix dry ingredients in a mixing bowl.
2. Cut butter into dough using a pastry cutter or fork.
3. Mix in egg and marsala wine with a wooden spoon. Add more wine to bring together.
4. Knead briefly to a shaggy ball. Proceed with resting and frying as directed.

How to Make Cannoli Filling

The filling is the easiest part of the recipe. All you need to do is:

1. Strain ricotta.
2. Add ricotta, sugar, chocolate chips and cinnamon to a mixing bowl.
3. Fold and stir mixture to blend.

How to Strain Ricotta

• Shortcut tip: I like to use a brand of ricotta that’s not runny (such as Galbani), then I spread across paper towels, cover with more paper towels and press out some of the extra moisture and roll up, then unroll and drop into bowl.
• For wetter ricotta here is a link that shows two straining methods.

How to Store Cannoli and How Long do They Keep?

Cannoli shells should be stored in an airtight container at room temperature, they should keep well for 1 week. The filling should be stored in the refrigerator separately from the shells, it should keep well for about 5 days.

How to Fix Cannoli Shells that Aren’t Crisp?

If you follow this recipe precisely you shouldn’t need this step at all, but just in case this will solve the issue. If you do happen to end with not so crispy cannoli shells you can place them on a wire rack set over a cookie sheet and bake them at 250 degrees in the oven until crisp, about 5 – 10 minutes. Don’t attempt to do this with the cream filled cannoli shells though of course.