How to Make Italian Cannoli
How to Make Italian Cannoli is a medium Italian recipe that serves 8. 250 calories per serving. Recipe by The Spicy Nonna on YouTube.
Prep: 1 hr 15 min | Cook: 10 min | Total: 1 hr 40 min
Cost: $5.12 total, $0.64 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted, for the dough)
- 1.5 tablespoons Granulated Sugar (for the dough)
- 1 large Egg (beaten)
- 3 tablespoons Whole Milk (room temperature)
- 1 cup Ricotta Cheese (well drained)
- 0.75 cup Powdered Sugar (for the filling)
- 1 pinch Ground Cinnamon (optional, for flavor)
- 2 quarts Vegetable Oil (neutral oil for deep‑frying)
Instructions
Make the Dough
In a mixing bowl combine the sifted flour, granulated sugar, beaten egg, and milk. Stir until a smooth, slightly sticky dough forms.
Time: PT10M
Rest the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten.
Time: PT30M
Roll and Shape Shells
On a lightly floured surface roll the dough to about 1 mm thickness. Use a 4‑inch round cutter to cut circles, then wrap each circle around a metal cannoli form, sealing the edge with a dab of egg wash.
Time: PT15M
Fry the Shells
Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Carefully lower a few shells at a time and fry until golden, about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: 350°F
Cool the Shells
Place fried shells on a cooling rack to cool completely. Once cool, gently slide them off the metal forms.
Time: PT10M
Prepare the Ricotta Filling
In a bowl combine the drained ricotta, powdered sugar, and a pinch of ground cinnamon. Mix until smooth and creamy.
Time: PT10M
Pipe the Filling
Transfer the filling to a piping bag fitted with a small tip. Pipe the ricotta mixture into each cooled shell, filling to the top.
Time: PT5M
Serve
Arrange the filled cannoli on a platter. Dust lightly with additional powdered sugar if desired and serve immediately.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Egg: Egg replacer
- Instead of Whole Milk: Almond milk
- Instead of Ricotta Cheese: Mascarpone
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Round Cookie Cutter (4‑inch)
- Pastry Brush (optional)
- Deep Fryer or Heavy‑Bottom Pot
- Thermometer
- Piping Bag with Small Tip
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Rolling the dough thin enough (≈1 mm) to achieve a crisp shell.
- Maintaining oil temperature at 350°F for even frying.
- Draining ricotta thoroughly to avoid a watery filling.
- Filling the shells just before serving to keep them crunchy.
Chef Tips from the Video
- Brush the rolled dough lightly with egg wash before shaping to help the edges seal.
- Use a pastry brush to dust the finished cannoli with powdered sugar for a professional finish.
- For extra flavor, add orange zest or chopped pistachios to the ricotta filling.
Troubleshooting
Dough is too thick and shells puff up.
Roll the dough thinner (≈1 mm) and chill longer before cutting.
Shells break during frying.
Ensure the oil is hot enough (350°F) and do not overcrowd the pot.
Filling is watery.
Drain ricotta through a cheesecloth for at least 30 minutes and add extra powdered sugar if needed.
Storage
Refrigerator: Unfilled shells keep 2 days in an airtight container; filled cannoli are best eaten within 4 hours.
Freezer: Do not freeze; texture will be compromised.
Room temperature: Filled cannoli should not sit longer than 1 hour at room temperature.
Make-Ahead Tips
- Prepare and freeze the dough; thaw before rolling.
- Fry shells up to 24 hours ahead and store in an airtight container; fill just before serving.
Frequently Asked Questions
What is the cultural significance and history of cannoli in Italian cuisine?
Cannoli originated in Sicily and were traditionally prepared for Carnival and other celebrations. The crisp fried shell filled with sweet ricotta reflects the island’s Arab‑influenced pastry tradition and remains a beloved dessert across Italy and the world.
What are the traditional regional variations of cannoli in Sicilian cuisine?
In Palermo, cannoli are often filled with sweetened ricotta mixed with candied orange peel, while in Catania the filling may include chocolate chips or pistachios. Some regions drizzle the shells with honey or sprinkle them with powdered sugar.
How is authentic cannoli traditionally served in Sicily?
Authentic Sicilian cannoli are served fresh, with the shells fried to a golden crisp and filled just before eating. They are typically dusted with powdered sugar and may be garnished with candied fruit, pistachios, or a drizzle of dark chocolate.
During which Italian celebrations are cannoli traditionally enjoyed?
Cannoli are a staple during Carnival, weddings, and religious festivals such as Saint Joseph’s Day. They are also popular as a holiday treat during Christmas and Easter in many Italian families.
What makes cannoli special or unique in Italian pastry tradition?
The contrast between a crunchy, lightly sweetened shell and a creamy, lightly tangy ricotta filling creates a distinctive texture and flavor balance that is uniquely Italian. The technique of deep‑frying thin dough rounds is also a hallmark of Sicilian pastry craftsmanship.
What are the most common mistakes to avoid when making cannoli at home?
Common errors include rolling the dough too thick, which leads to soggy shells; frying at too low a temperature, causing oil absorption; and using overly wet ricotta, which makes the filling runny. Following the critical steps listed above prevents these issues.
Why does this cannoli recipe use a brief 30‑minute dough rest instead of an overnight rise?
The dough for cannoli does not contain yeast; the rest period simply relaxes the gluten, making the dough easier to roll thin. An overnight rest is unnecessary and could dry out the dough.
Can I make cannoli ahead of time and how should I store them?
Yes. Fry the shells up to a day ahead and store them in an airtight container at room temperature. Keep the ricotta filling refrigerated and pipe it into the shells just before serving to retain crispness.
What texture and appearance should I look for when frying cannoli shells?
The shells should turn a uniform golden‑brown color, puff slightly, and feel crisp to the touch. They should float to the surface within a minute and not have any dark spots.
What does the YouTube channel The Spicy Nonna specialize in?
The Spicy Nonna focuses on home‑cooked Italian comfort food with a playful, family‑style approach, often featuring classic recipes with a modern twist and plenty of humor.
How does the YouTube channel The Spicy Nonna's approach to Italian cooking differ from other Italian cooking channels?
The Spicy Nonna blends traditional Italian techniques with candid, behind‑the‑scenes moments, emphasizing real‑world cooking challenges and encouraging viewers to experiment without perfectionism, unlike more polished tutorial channels.
Last updated: September 6, 2026
