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Delightful Cannoli Recipe

15 minutes. Cook
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Cannoli, the beloved Italian dessert, has a rich and storied history that spans centuries. These delectable treats, characterized by their crisp, tube-shaped shells and luscious cream fillings, have a captivating origin story that takes us back to the enchanting island of Sicily during the Arab rule in the 9th century.

Historical Context: Cannoli, derived from the Italian word “cannolo,” meaning “little tube,” were initially created to celebrate Carnevale, Italy’s vibrant pre-Lenten festival. They symbolized indulgence, a final celebration of flavors before the somber fasting period of Lent began. Over time, these delightful desserts have transcended their Sicilian roots, becoming a global sensation found in Italian bakeries and dessert shops worldwide.

Now, let’s embark on our journey to prepare this classic Italian dessert, starting with the Cannoli Shell preparation.


1. Crafting the Cannoli Shells

  • Begin by combining 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt in a large mixing bowl.
  • Add 2 tablespoons of cold, cubed unsalted butter to the mixture. Incorporate the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together 1 egg yolk and 1/2 cup of white wine.
  • Gradually pour the wet mixture into the dry ingredients, stirring until a cohesive dough forms.
  • Transfer the dough onto a floured surface and knead it lightly until it becomes smooth.
  • Wrap the dough in plastic wrap and allow it to rest in the refrigerator for a minimum of 30 minutes.

2. Shaping the Cannoli Shells

  • Divide the chilled dough into two portions, keeping one portion covered to prevent drying.
  • Roll out the dough on a floured surface until it’s approximately 1/8-inch thick.
  • Use a round cutter or a glass to cut out circles with a diameter of about 4 inches.
  • Gently wrap each dough circle around a cannoli tube, sealing the edge with a touch of egg white.
  • Heat vegetable oil in a deep fryer or a heavy-bottomed pot to reach a temperature of 350°F (175°C).
  • Fry the cannoli shells until they turn a beautiful golden brown, which typically takes around 2-3 minutes.
  • Carefully remove the shells from the hot oil using a slotted spoon and place them on paper towels to drain and cool.

3. Creating the Cannoli Filling

  • In a mixing bowl, combine 2 cups of drained ricotta cheese, 3/4 cup of powdered sugar, and 1 teaspoon of vanilla extract.
  • Blend the ingredients until the mixture achieves a smooth and creamy consistency.
  • Gently fold in 1/4 cup of mini chocolate chips and optionally, 1/4 cup of finely chopped candied orange peel for an extra burst of flavor.
  • Chill the cannoli filling in the refrigerator for at least 30 minutes, allowing the flavors to meld together harmoniously.

4. Assembling the Cannoli

  • Once the cannoli shells have cooled sufficiently, carefully slide them off the cannoli tubes.
  • Prepare a pastry bag fitted with a large star tip and fill it with the chilled cannoli filling.
  • Pipe the filling into each end of the cannoli shell, ensuring it’s thoroughly filled.
  • If desired, enhance the presentation by dipping the ends of the cannoli into chopped pistachios for a delightful finish.

5. Serve and Savor

  • Cannoli are best enjoyed when they’re fresh. You can serve them immediately for a delightful treat or refrigerate them for a few hours to allow the flavors to meld further.
  • Just before serving, you can dust the cannoli with a light sprinkle of powdered sugar for an elegant touch.

In conclusion, crafting cannoli is a captivating culinary adventure that brings the flavors and traditions of Italy right to your table. The crisp shells and velvety filling create a perfect harmony of taste and texture, making cannoli a timeless and cherished dessert for all occasions. Buon appetito!


prep time
30 minutes.
cooking time
15 minutes.
12 Cannoli
total time
2 hours


  • Large mixing bowl

  • Rolling pin

  • Cannoli tubes (metal or wooden)

  • Deep fryer or heavy-bottomed pot

  • Slotted spoon

  • Paper towels

  • Pastry bag with a large star tip

  • Mixing bowls

  • Whisk

  • Rubber spatula


  • For the Cannoli Shells:

  • 2 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon salt

  • 2 tablespoons unsalted butter, cold and cubed

  • 1 egg yolk

  • 1/2 cup white wine

  • Vegetable oil for frying

  • For the Cannoli Filling:

  • 2 cups ricotta cheese, drained

  • 3/4 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup mini chocolate chips

  • 1/4 cup candied orange peel, finely chopped (optional)

  • 1/4 cup chopped pistachios (optional)


Craft the Cannoli Shells
Shape the Cannoli Shells
Create the Cannoli Filling
Assemble the Cannoli
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