The BEST Cannoli Recipe

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Cannoli are one of the most iconic and beloved Italian desserts. With their crisp, golden shells and creamy, sweet ricotta filling, it’s no wonder they’ve become a dessert staple in Italian bakeries around the world. This version of the cannoli recipe captures all the traditional flavors without using alcohol or pork-based ingredients, making it suitable for more dietary preferences while still keeping it authentic and delicious.

The origins of cannoli date back to Sicily, where they were traditionally made during Carnival as a rich and celebratory treat. Over time, their popularity spread, and today, they are a year-round favorite. Their unique structure — crispy fried pastry tubes filled with a velvety ricotta mixture — is part of what makes them so special.

Making cannoli from scratch might seem intimidating, but with a little preparation and the right techniques, it’s actually quite straightforward. You don’t need fancy equipment or years of pastry school. Just a few ingredients, some care with frying, and a passion for homemade sweets.

The filling is the heart of any great cannoli, and this version uses creamy ricotta, powdered sugar, a touch of vanilla, and mini chocolate chips. You can also add in citrus zest or cinnamon if you want to explore more traditional Sicilian variations. The key is using well-drained ricotta to ensure the filling is rich and not watery.

The shells, though a little more work, are worth every effort. They are made from a simple dough that gets rolled thin, cut into circles, wrapped around metal forms, and fried to golden perfection. Once cooled, they are ready to be filled with the luscious ricotta mixture.

Cannoli are best filled just before serving to preserve that perfect contrast between crispy and creamy. If you prepare the shells and filling in advance, assembly becomes a breeze, especially for special occasions or holiday dessert tables.

Whether you’re making these for a family gathering, a holiday party, or just because you love Italian pastries, this recipe will make you feel like a true pastry chef. The flavors are rich yet balanced, and the textures make each bite a delightful experience.

Homemade cannoli are a joy to make, especially when you see how much people appreciate them. They are the kind of dessert that brings smiles and sparks conversations, transporting everyone to a cozy trattoria in the heart of Sicily.

This pork-free, alcohol-free recipe keeps the experience traditional while also being inclusive. No Marsala wine or lard needed; we use white vinegar in the dough to maintain that signature crispness and tenderness.

You can get creative with toppings, too – crushed pistachios, mini chocolate chips, candied orange peel, or even a dusting of cocoa powder. Each variation offers its own delicious twist.

Cannoli are versatile and scalable. Make a big batch for a crowd or just a few for a quiet dinner at home. Their elegance and charm make them a favorite no matter the occasion.

This recipe also invites you to slow down and enjoy the process. From rolling out dough to piping the creamy filling, it’s an exercise in edible artistry.

Once you make cannoli from scratch, you’ll see just how special they are. Store-bought ones rarely match the crisp freshness and customizable flavor of homemade versions.

Cannoli are more than just dessert – they’re a celebration of texture, flavor, and heritage. They deserve a spot in every dessert lover’s recipe book.

Servings

Makes about 12 cannoli

Time

• Prep Time: 30 minutes
• Resting Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

Ingredients

For the Shells:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1/4 tsp salt
• 3 tbsp unsalted butter, cold and diced
• 1 large egg
• 1/4 cup white vinegar
• 2 tbsp water (more as needed)
• Vegetable oil, for frying

For the Filling:

• 2 cups whole milk ricotta cheese (drained overnight or at least 4 hours)
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• Optional: orange zest or cinnamon

Instructions

1. In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
2. Add egg, vinegar, and water. Mix until dough forms. Knead until smooth, about 5-7 minutes.
3. Wrap dough in plastic and rest at room temperature for 30 minutes.
4. On a floured surface, roll dough to 1/8-inch thickness. Cut into 4-inch circles.
5. Wrap each circle around a metal cannoli form, sealing edge with egg wash.
6. Heat oil to 350°F (175°C). Fry shells 2-3 at a time until golden brown, about 2 minutes.
7. Remove and drain on paper towels. Cool slightly, then gently remove from forms.
8. In a bowl, mix ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
9. Just before serving, pipe filling into cooled shells.
10. Garnish ends with extra chips or crushed pistachios, and dust with powdered sugar.

Tips

• Drain ricotta well to avoid watery filling.
• Roll dough thin for crispy shells.
• Use cannoli forms or substitute with metal tubes.
• Fill only when ready to serve to keep shells crisp.

Why You’ll Love This Recipe

This cannoli recipe brings all the traditional joy of the classic Italian dessert without using alcohol or pork. It’s crunchy, creamy, and beautifully sweet. Homemade shells and creamy ricotta filling offer authentic flavor that beats anything store-bought.

Summary

Enjoy a traditional Sicilian treat with this alcohol-free, pork-free cannoli recipe. Featuring homemade crispy shells and sweet ricotta filling, this dessert is perfect for any special occasion or whenever you’re craving a true Italian classic.