If you have a soft spot for luscious, crunchy, and utterly irresistible desserts, then this Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is about to become your new kitchen adventure. These golden, crispy shells cradle a rich ricotta filling studded with mini chocolate chips, delivering that classic balance of creamy sweetness and satisfying crunch that Italian cannoli are famous for. From crafting the delicate dough by hand to piping in the velvety ricotta mixture just before serving, each step makes this recipe feel like a joyful celebration of tradition and flavor right in your own home.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe, ensuring each cannoli bursts with authentic flavor and texture. Every component, from the buttery dough to the sweetened ricotta filling, plays a crucial role in creating this delicious Italian treat.
- All-purpose flour: The base of the shells, providing the perfect structure and light crispness once fried.
- Granulated sugar: Adds subtle sweetness to the shell dough, balancing the savory butter and wine.
- Salt: Enhances all the flavors and rounds out the sweetness.
- Unsalted butter: Cold and cubed, it creates a tender, flaky texture in the shell.
- Large egg: Binds the dough together while enriching it.
- Sweet white wine (Marsala): Contributes a depth of flavor and helps create a crisp shell.
- White vinegar: Adds a slight tang that balances the dough’s richness and aids crispiness.
- Oil for frying: Essential for achieving that iconic crunchy, golden shell.
- Whole milk ricotta cheese: The creamy heart of the filling; make sure it’s well-drained for perfect texture.
- Powdered sugar: Sweetens the ricotta filling effortlessly for that classic taste.
- Vanilla extract: Infuses the ricotta with warm, fragrant notes.
- Cinnamon (optional): Provides a subtle spicy twist that complements the sweetness beautifully.
- Mini chocolate chips: Add delightful bursts of chocolate within the ricotta.
- Chopped pistachios or extra chocolate chips: Fun garnishes that lend contrasting texture and additional flavor at the ends.
How to Make Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Step 1: Prepare the Shell Dough
Start by whisking together the flour, sugar, and salt in a large mixing bowl. Then, cut in the cold, cubed butter until you have a crumbly mixture that looks like coarse sand. Next, add the egg, sweet white wine, and vinegar, stirring until the dough begins to come together. Knead it gently just until smooth to avoid overworking—this keeps the shells tender yet crisp. Wrap the dough tightly and refrigerate for at least 30 minutes; this chilling step helps the dough relax, making it easier to roll out later.
Step 2: Shape the Shells
Once chilled, roll the dough out thinly on a floured surface until it’s about 1/8 inch thick. Using a 4-inch round cutter, cut circles from the dough. Carefully wrap each circle around a metal cannoli tube, sealing the edges with a dab of water to keep the dough secure during frying. This step is all about finesse, ensuring the shells hold their iconic tubular shape.
Step 3: Fry to Golden Perfection
Heat your frying oil to a steady 350°F. Fry the prepared dough-wrapped tubes in batches, turning occasionally, until they turn a beautiful golden brown—about 2 to 3 minutes. Be patient and keep an eye on temperature to avoid over-browning. Once fried, carefully remove the shells with tongs and let them cool on a rack. When cool enough to handle, gently slide the crispy shells off the tubes—the satisfying crunch is guaranteed!
Step 4: Whip Up the Ricotta Filling
Combine the well-drained ricotta, powdered sugar, vanilla extract, and cinnamon (if you like a hint of spice) in a bowl. Mix until silky smooth. Then gently fold in the mini chocolate chips for little bursts of chocolate magic throughout the filling. Transfer this luscious mixture into a piping bag—this will help you fill the shells neatly and evenly just before serving, which is key to preserving that perfect crisp shell texture.
Step 5: Fill Your Cannoli Shells
Pipe the ricotta filling into each shell, filling from both ends for a fully loaded bite. If you want to go the extra mile, dip the ends of each cannoli into chopped pistachios or extra mini chocolate chips. This not only adds visual charm but also provides extra texture and flavor complexity.
How to Serve Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Garnishes
Presentation is everything when it comes to serving cannoli. Sprinkle chopped pistachios or dust with a light layer of powdered sugar to give that authentic touch. Fresh orange zest or a drizzle of melted dark chocolate across the shells can elevate the look and taste even further. These simple garnishes highlight the delightful harmony of crunchy shells and creamy filling.
Side Dishes
Cannoli shine as a star dessert on their own, but pairing them with fresh berries or a small scoop of gelato can create a wonderful balance of flavors on your dessert plate. The cool fruitiness or creamy ice cream contrasts beautifully with the crisp shells and sweet ricotta, crafting an unforgettable Italian-inspired finale to any meal.
Creative Ways to Present
For an elegant touch, arrange the filled cannoli standing upright in a decorated glass jar or a rustic wooden tray lined with parchment paper. Add edible flowers or fresh mint sprigs to the display for a pop of color and freshness. Another fun idea is to serve individual cannoli alongside espresso or a glass of Marsala wine to truly embrace a classic Italian dessert experience.
Make Ahead and Storage
Storing Leftovers
Because the crispy shells quickly soften once filled, store empty shells in an airtight container for up to 3 days at room temperature. Keep the ricotta filling refrigerated in a separate sealed container. This way, you can enjoy freshly filled homemade cannoli whenever you want without compromising texture.
Freezing
The shells can be frozen unfilled for up to one month in an airtight container. Thaw them fully at room temperature before filling. The ricotta filling, however, does not freeze well due to its delicate texture, so it’s best to prepare it fresh or store it in the fridge if making in advance.
Reheating
Since cannoli shells are best enjoyed crisp and cool, reheating is generally discouraged as it can alter their texture. Instead, reheat empty shells briefly in a low oven (about 300°F for 5 minutes) if they have softened, then fill immediately after cooling slightly for the best homemade cannoli experience.
FAQs
What is the best ricotta to use for cannoli filling?
Whole milk ricotta that has been well-drained is ideal. It offers a smooth, creamy texture and rich flavor that makes the filling luscious without being watery. Always strain the ricotta overnight if possible to remove excess moisture.
Can I bake the cannoli shells instead of frying?
While traditional cannoli shells are fried for that crisp texture and beautiful color, you can bake them as a less oily alternative. Keep in mind baked shells may be less crunchy and have a different flavor profile.
How long can homemade cannoli filled with ricotta be stored?
Filled cannoli are best eaten the same day they are made to preserve the crispness of the shells. If stored in the fridge, they should be consumed within 24 hours but may lose some crunch.
Can I make the ricotta filling dairy-free?
Yes! You can substitute the ricotta with a dairy-free cream cheese or coconut-based ricotta alternative. Adjust sweetness and texture as needed to match traditional ricotta filling.
What is the purpose of wine and vinegar in the dough?
The sweet white wine adds flavor depth and helps create a flakier dough, while white vinegar tenderizes the dough and contributes to the crispness of the fried shells. Together, they give the shells that signature texture and complexity.
Final Thoughts
Once you taste your own homemade creation, you’ll understand why the Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is such a beloved classic. It’s a wonderful blend of simple ingredients, traditional methods, and pure joy in every bite. Don’t be intimidated by the steps—every moment spent crafting these crispy, creamy delights is truly worth it. So gather your ingredients, roll up your sleeves, and enjoy the rewarding process and even more delicious outcome with friends and family!
Print
Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
- Prep Time: 40 minutes (plus chilling time)
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian dessert recipe for Cannoli features crisp, golden-fried shells filled with a smooth, sweetened ricotta cheese mixture enhanced with mini chocolate chips and optional cinnamon. Perfect for a delicious homemade treat or a festive occasion, these cannoli balance creamy filling with a crunchy shell, garnished with chopped pistachios or extra chocolate chips for a delightful texture contrast.
Ingredients
For the shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup sweet white wine (such as Marsala)
- 1 teaspoon white vinegar
- Oil for frying
For the filling:
- 1 1/2 cups whole milk ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/3 cup mini chocolate chips
- Chopped pistachios or extra chocolate chips for garnish
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg, sweet white wine, and white vinegar, mixing until a dough forms. Knead briefly on a floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Shape the shells: Roll the chilled dough thinly to about 1/8 inch thickness. Use a 4-inch round cutter to cut circles. Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water to keep it secure during frying.
- Fry the shells: Heat oil in a deep pan to 350°F (175°C). Fry the dough-wrapped cannoli tubes in batches for 2 to 3 minutes until the shells turn golden and crisp. Remove carefully with tongs and drain on paper towels. Allow the shells to cool enough, then carefully slide them off the metal tubes.
- Make the filling: In a bowl, mix together the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy. Gently fold in the mini chocolate chips.
- Assemble the cannoli: Transfer the filling to a piping bag and fill each cooled shell just before serving to maintain crispness. Dip the ends into chopped pistachios or additional chocolate chips for garnish, if desired.
Notes
- Ensure the ricotta is well-drained to prevent a watery filling—straining overnight is recommended.
- Fill the cannoli shells just before serving to keep them crisp and avoid sogginess.
- Store unused empty shells in an airtight container for up to 3 days to maintain freshness.
