Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe

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Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe:-A pastry shell is shaped into a tube and then fried until it is golden brown and crispy. Cannoli is a type of dessert that is traditionally made in Italy. Once the shells have cooled, they are filled with chocolate and ricotta that has been sweetened, creating a treat that is both beautiful and delicious.

Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe



The perfect recipe for cannoli, including the shells and the filling! Cannoli are incredibly enticing desserts that consist of crisp shells that are filled with a mixture of ricotta and chocolate. This dessert is perfect for serving as a dessert that is both eye-catching and impressive at an elegant dinner party. Check out all of my advice and suggestions for making cannoli shells that are perfectly crisp.





For The Pastry

  • 2 cups all-purpose flour, more as needed
  • pinch salt
  • 3 tablespoons sugar
  • 4-5 tablespoons unsalted butter, cut into small pieces
  • 2 eggs, beaten
  • 3 tablespoons Marsala wine
  • 1 egg white, lightly beaten mixed with 1 tablespoon of water to make egg wash
  • Oil for frying
  • Confectioners’ sugar for dusting



For The Filling

  • 2 ounces dark chocolate, grated, more for dusting
  • 12 ounces whole milk ricotta cheese
  • ¾ cup confectioners’ sugar
  • ½ teaspoon cinnamon
  • 3 ounces chopped candied fruit, I used candied orange slices


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  • In order to make the pastry: A large mixing bowl should be used to sift the flour, salt, and sugar together.
  • You should use your hand to rub the butter into the mixture until you have a coarse consistency.
  • Add the egg and Marsala wine to the mixture.
  • Turn the dough out onto a work surface that has been lightly dusted with flour, and knead it by hand until you have a perfectly smooth dough.
  • While you are preparing the filling, place the dough back into the bowl and place it in the refrigerator.


  • Regarding the filling: Grated chocolate, ricotta cheese, confectioners’ sugar, and candied fruit should all be mixed together in a bowl before being added to the mixture.
  • Utilise a hand mixer or a fork to thoroughly combine all of the ingredients. Save for the time being.


  • The pastry dough should be removed from the refrigerator. A clean and lightly floured work surface should be used to roll out the pastry dough until it is extremely thin, approximately ⅛ of an inch.
  • Cut the dough into rounds by using a drinking glass or a round cookie cutter measuring three inches in diameter. It is recommended that you have between 18 and 24 rounds.


  • Cannoli moulds should be dusted with flour, and each pastry circle should be wrapped around a cannoli mould in a loose manner.
  • It is important to make sure that you press the dough firmly enough while using a small amount of the egg wash so that it does not open up when it is fried.
  • The edges of the dough should be dampened with the egg wash and then pressed to seal the edges shut in the middle.


  • In a small cooking pot, approximately half of the way, fill it with oil. Bring the oil to a temperature of 350 degrees Fahrenheit.
  • Fry the cannoli pastry shells in a deep fryer until they become golden and crisp (this will take place very quickly).
  • You can remove the food from the oil by using tongs or a large slotted spoon, and then place it on a plate that has been lined with paper towel.
  • Twist the cannoli forms to release the shells once the pastry shells have reached a temperature where they are safe to handle.


  • Repeat the process until you have fried all of the cannoli using the moulds that were provided for the cannoli.


  • After the cannoli shells have been allowed to cool, the filling should be piped or spooned into them.
  • A generous amount of confectioner’s sugar and a small amount of the grated dark chocolate should be sprinkled evenly over the top. Have fun!



  • A rolling pin, a round cookie cutter measuring three inches in diameter, cannoli moulds, and a piping bag are required.


  • Cannoli can be dressed up in the following ways: In order to make a star out of creamy ricotta, I prefer to keep mine quite simple.
  • However, you have the option of dipping the shells that have been cooled into melted chocolate or dipping the filled shells into chopped unsalted pistachios.


  • Guidelines for storing leftovers: Cannoli shells that have not been filled should be kept in an airtight container at room temperature for approximately one week.
  • For up to five days, the filling can be stored in the refrigerator.
  • It is possible to refrigerate filled shells; however, they will quickly become soaked.
  • So make an effort to consume them as quickly as you can.




  • Calories: 119.6kcal
  • Carbohydrates: 18.1g
  • Protein: 3.5g
  • Fat: 5.2g
  • Saturated Fat: 3.1g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated Fat: 1.5g
  • Trans Fat: 0.1g
  • Cholesterol: 26mg
  • Sodium: 23.8mg
  • Potassium: 54.5mg
  • Fiber: 0.6g
  • Sugar: 5.2g
  • Vitamin A: 142.9IU
  • Vitamin C: 0.002mg
  • Calcium: 36.5mg
  • Iron: 0.9mg


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