Dessert

Cannoli

Golden-fried pastry shells filled with creamy, slightly sweet ricotta cheese and studded with chocolate chips and candied fruit. These authentic Sicilian cannoli are the version served in Italy's finest pasticcerias.

493cal per serving 8gprotein 37gcarbs 35gfat 45min prep 30min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Cannoli — common questions

Can I make cannoli shells ahead of time?

Yes, fry the shells up to 2 days in advance and store them in an airtight container at room temperature. Fill them no more than 2 hours before serving, as the shells will gradually soften from moisture in the ricotta.

Can I freeze the dough?

Wrap the rested dough tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature for 1 hour before rolling and frying.

My shells keep cracking or tearing—what am I doing wrong?

The dough is likely too dry. Add wine gradually and knead until it's supple and slightly sticky; if needed, add water a teaspoon at a time. Also ensure the oil is at exactly 350°F—too cold, and the shells absorb excess oil and become greasy; too hot, and they brown before setting.

What if I don't have cannoli forms?

You can improvise with tightly rolled aluminum foil shaped into 4-inch cylinders, or skip forms entirely and fry the circles flat to make cannoli chips, then sandwich filling between two cooled chips.

What should I serve cannoli with?

Cannoli are best served on their own as a dessert with espresso or sweet Italian wine, or as part of a dessert platter with other pastries and fresh fruit.

How do I store leftovers?

Store unfilled shells in an airtight container at room temperature for up to 2 days. Filled cannoli should be eaten within 2 hours; refrigeration will soften the shells. Do not freeze filled cannoli, as the ricotta filling separates when thawed.