A close up of three cannoli with the ends dipped in dark chocolate with the creamy filling and chocolate chips bulging out of them
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Homemade Cannoli

Learn how to make homemade cannoli with this easy to follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta & mascarpone cheese filling.

Course Dessert
Cuisine Italian
Keyword cannoli, cannoli filling, cannoli shells
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 16 Cannoli
Calories 329 kcal

Ingredients

For The Shells

  • cups all-purpose flour
  • 1⁄2 teaspoon ground cinnamon
  • 2 teaspoon cocoa powder
  • 3 tablespoons sugar superfine if you can find it
  • 1⁄2 teaspoon salt
  • 3 tablespoons butter chilled and cut into cubes
  • 4 tablespoons Lemon Juice
  • 4 tablespoons white wine

For The Filling:

  • 1⁄2 lb ricotta drained at least 1 hour in a cheesecloth lined strainer
  • 3⁄4 lb mascarpone cheese
  • 3⁄4 cup sugar superfine if you can find it
  • 1⁄2 cup miniature chocolate chips
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest optional
  • 6 oz dark chocolate chopped

For Deep Frying:

  • vegetable oil varies depending on the size of the pot you use - fill to a depth of 3 inches
  • 1 egg lightly beaten

Instructions

Preparing the dough:

  1. In a Food processor, mix together flour, cinnamon, cocoa powder, sugar, and salt.

    Add the cubed, cold butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large breadcrumbs.

  2. Sprinkle in lemon juice and cold white wine and pulse with each addition until the dough just barely begins to hold together. You know that the mixture is ready if when you pinch some together with your fingers and it holds together.

  3. Turn out dough onto a floured surface and knead until smooth.  Wrap with a sheet of plastic wrap, and refrigerate 45 minutes to 1 hour.

Making The Filling:

  1. In a medium mixing bowl, stir together ricotta, mascarpone cheese, sugar, chocolate chips, vanilla, and lemon zest. Spoon the mixture into a pastry bag with 1/2 inch cut in the tip and refrigerate until ready to use. 

Assembly and Frying:

  1. To roll the dough by hand, dust a work surface lightly with flour. Cut the dough in half; start with one half of the dough and keep the other half wrapped until ready to use. Roll each half out to at least 1/8-inch thick.

  2. If using a pasta maker, set the pasta roller on the widest setting (number 0 or 1). Flatten the dough as much as you with your hands can to help it going through the pasta roller. Run the dough through the roller twice, dusting it with flour in between rolls if it feels sticky, and then fold in half. (When rolling out pasta dough, always hold the pasta on the tops of your hands with your palms down. If you hold it fingers up you will create stretch marks). 

    Move the roller to the next setting and run the dough through. Continue to run the dough through the machine, reducing the opening in between every roll. Stop when you get to the correct thinness, this will be around number 5 on the dial, but every machine is different and see the photos for thickness.

  3. Fill a large heavy bottomed, pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375° - 380° F

  4. Beat the egg with 2 tablespoons of water.

  5. Cut rounds from dough. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold.

  6. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy (at 380° mine took a minute). Transfer to paper towel–lined platter to drain and cool about 5 minutes. Stand tubes upright and tap gently against counter top to loosen shells. Twist molds to remove shells. 

  7. Melt the chocolate and dip each end of the shells into the melted chocolate.  Let stand on a wire rack to cool and set completely.

  8. When ready to serve, pipe filling into 1 end of cannoli shell, filling it halfway, then pipe into the other end. Repeat to fill remaining shells. 

Nutrition Facts
Homemade Cannoli
Amount Per Serving
Calories 329 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 45mg15%
Sodium 125mg5%
Potassium 113mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 17g19%
Protein 5g10%
Vitamin A 460IU9%
Vitamin C 1.7mg2%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.