Go Back
+ servings

Classic Homemade Cannoli

The iconic Sicilian dessert is one of my favorites because it isn’t overly sweet – it’s flakey shell and ricotta and mascarpone filling with chocolate chips are the perfect mixture of crispy and creamy to end (or start if you’re like me) any meal.
Course sweets
Cuisine Italian
Keyword cannoli, chocolate chip, marscarpone, ricotta
Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Servings 12 cannoli
Calories 358kcal


  • 4 metal cannoli molds, or 4 wooden dowels cut to 6-inch long, 1-inch-diameter


For the shells:

  • 2 cups all-purpose flour, plus additional, for rolling
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons vegetable shortening
  • 2 eggs, divided
  • ½ cup dry white wine

For the filling:

  • 2 cups whole milk ricotta, drained
  • 1 cup mascarpone
  • 1 cup powdered sugar, plus additional for dusting
  • ¼ teaspoon ground cinnamon
  • ¾ cup mini semi-sweet chocolate chips
  • Canola oil, as needed, for frying


For the shells:

  • Add the flour, granulated sugar, salt, cinnamon, shortening, one egg and wine to the bowl of a stand mixer fitted with the hook attachment. Mix on medium-low speed until well-combined and a smooth dough forms, about 8 minutes.
  • Wrap the dough in plastic wrap and let sit at room temperature for at least 30 minutes.
  • Turn the dough out onto a lightly floured work surface and roll out so that it is 1/8-inch thick. The dough can also be rolled out thinly and evenly by putting the dough through a pasta machine set to the thickest setting (usually setting number 1).
  • Using a 4-inch cookie cutter cut circles out of the dough. Gently pull the dough into an oval 5-inches long. Repeat with the remaining dough, you may have to re-roll out the dough with the scraps. You should end up with about 12 ovals. In a small bowl whisk the remaining egg.
  • Fill a wide heavy-bottom pot so it reaches 2" up the side with canola oil and heat over medium heat until the oil reaches 350ºF (180ºC).
  • Wrap one oval lengthwise loosely around once of the cannoli molds. Use a pastry brush to lightly brush one end of the shell with the egg wash. Pull the egg-brushed end over the other end and press them together to seal. Repeat with three more molds and shells.
  • Carefully lower one mold at a time into the oil and fry, turning occasionally, until the shells are golden brown, about 8 minutes. Transfer to a paper-towel-lined plate to drain. Carefully pull the dowels out when cool to the touch and repeat with the remaining dough.

For the filling:

  • To make the filling, add the ricotta, mascarpone, powdered sugar and cinnamon to a medium-mixing bowl. Whisk together until just completely combined then stir in the chocolate chips. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

For assembly:

  • When ready to fill and serve the cannolis, add the cannoli cream to a pastry bag fitted with a large circle tip.
  • Carefully insert the tip halfway into one shell and pipe the cream, pulling the tip out to fill all the way to the end. Insert the tip in the other side of the shell, to the center and pipe and pull again to completely fill the shell from end to end.
  • Repeat with the remaining shells then dust the filled cannoli with powdered sugar.


Calories: 358kcal | Carbohydrates: 38g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 96mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 454IU | Vitamin C: 0.04mg | Calcium: 138mg | Iron: 2mg