Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cannoli
Sicilian pastry desserts consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Make the Dough: In a food processor, pulse the flour, sugar, salt, and cold lard until it resembles coarse sand. Add the egg, Marsala wine, and vinegar. Pulse until the dough forms a ball. Knead by hand for 5 minutes on a lightly floured surface until smooth. Wrap in plastic and rest at room temperature for 1 hour.
- 2
Roll and Cut: Divide the dough in half. Using a pasta machine or rolling pin, roll the dough out until it is very thin (about 1/16-inch thick). Using a 4-inch round cutter, cut out circles of dough.
- 3
Shape the Shells: Lightly oil metal cannoli tubes. Wrap a dough circle loosely around each tube. Brush one overlapping edge with a little beaten egg white and press firmly to seal. Do not stretch the dough too tight, or it will tear when frying.
- 4
Fry the Shells: Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully drop the tubes into the hot oil, frying 2-3 at a time. Fry for 1-2 minutes until beautifully blistered and deep golden brown. Remove with tongs to a paper towel-lined rack. Let cool slightly before gently sliding the shells off the metal tubes to cool completely.
- 5
Prepare the Filling: Push the well-drained ricotta through a fine-mesh sieve into a bowl to ensure it is perfectly smooth. Gently fold in the powdered sugar and vanilla extract until combined. Do not over-mix, or the ricotta will become runny.
- 6
Fill and Garnish: Transfer the ricotta filling to a piping bag fitted with a large round tip. Pipe the filling into one end of the cannoli shell to the center, then pipe from the other end. Dip the exposed ends into mini chocolate chips or chopped pistachios. Dust with powdered sugar and serve immediately (filled cannoli will become soggy if left sitting).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cannoli originated in Sicily, and the shell's crisp, blistered texture depends on frying a thin, wine-enriched dough wrapped around a metal tube, a shape historically tied to Carnival celebrations before the pastry became an everyday bakery staple.
Listahan note
This version drains the ricotta overnight and pushes it through a sieve before sweetening it, since removing that excess moisture is what keeps the filling from turning the fried shell soggy.
Technique cues
- Marsala wine and vinegar in the dough both work against gluten development, which is part of why the shells fry up delicately blistered and crisp rather than tough.
- Rolling the dough very thin, about one-sixteenth inch, before wrapping it around the metal tubes matters directly for how crisp and light the fried shell turns out.
- Frying at 350 degrees F for only one to two minutes per batch is enough to blister and deeply brown the thin dough without overcooking it.
- Draining the ricotta overnight and pushing it through a fine sieve removes excess whey, which is what keeps the finished filling thick enough to hold its shape rather than turning runny.
Kitchen flow
- Parallel prep
- Prep any side dishes while Cannoli finishes with the Mini dark chocolate chips — the hands-off cook time is the window to use. Everything else is quick — the fry is the one step that takes real time.
- Make-ahead
- Cannoli reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the Mini dark chocolate chips. The fry step is what sets the pace here.
- Leftover move
- Leftover Cannoli reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which can dry out a dish reheated this way faster than a covered, gentler reheat. This one leans on the Mini dark chocolate chips. Everything else is quick — the fry is the one step that takes real time.
- Cleanup rhythm
- Deglaze the pan used for Cannoli with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the Mini dark chocolate chips. Everything else is quick — the fry is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Shells: 250g all-purpose flour, 30g sugar, 30g lard or butter, 1 egg, 1/4 cup Marsala wine, 1 tbsp white vinegar, pinch of salt
Main protein or body
Purpose: Shells: 250g all-purpose flour, 30g sugar, 30g lard or butter, 1 egg, 1/4 cup Marsala wine, 1 tbsp white vinegar, pinch of salt gives Cannoli its main substance and carries the seasoning.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Filling: 500g whole milk ricotta, 150g powdered sugar, 1 tsp vanilla extract
Richness and texture
Purpose: Filling: 500g whole milk ricotta, 150g powdered sugar, 1 tsp vanilla extract rounds the texture and helps the dish feel complete.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Garnish: Mini dark chocolate chips, chopped unsalted pistachios
Sweetness and aroma
Purpose: Garnish: Mini dark chocolate chips, chopped unsalted pistachios adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Frying oil and 1 egg white
Main protein or body
Purpose: Frying oil and 1 egg white gives Cannoli its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- Cannoli should be filled close to serving, since the moisture in the ricotta filling softens the fried shell within a couple of hours.
- Dipping the exposed ends of the filled shell in chocolate chips or chopped pistachios is a traditional finishing touch as much as a textural one.
- The shells alone, unfilled, keep well for days in an airtight container, which is why bakeries fry a large batch and fill to order.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Mini dark chocolate chips.
- Dairy-free direction
- Swap the milk ricotta for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the Mini dark chocolate chips.
- Egg-aware direction
- Replace the Frying oil and 1 egg white with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the Mini dark chocolate chips.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the Mini dark chocolate chips.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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