CANNOLI – the undisputed champion of the pastry world. I won’t sugarcoat it (pun intended) – making them from scratch is no joke! It’s a labor of love that requires patience, precision, and a lot of love for ricotta cheese. But when done right, they’re truly heavenly – crispy shells, creamy filling, and that perfect hint of sweetness. Worth the effort, in my book!

Homemade Italian Cannoli

BEST SECRETS
Crust: Add a hint of cinnamon + Grand Marinier
Filling: Creamy ricotta & rich mascarpone + vanilla, fresh orange zest, miniature chocolate chips, & chopped pistachios.

Yes, truly HEAVEN!

TIPS
Consistency of the cannoli filling is KEY. Begin by draining your ricotta. Don’t skip this step. Place the ricotta in a fine mesh strainer or in cheesecloth and set over a large bowl in the refrigerator for at least an hour, or overnight. How much liquid drains out will depend on the quality of the ricotta. The higher the quality, the less liquid.
Sweetness or “sweetless” is important. If you like your filling to be a little sweeter, don’t add more powdered sugar directly to the ricotta mixture. The powdered sugar will actually cause the mixture to loosen and it won’t hold up very well. Add more powdered sugar to the heavy cream when whipping it to make the filling sweeter!
Chilling is essential. Allow that filling time to “be cool 😎.” Let it hang loose in the refrigerator until ready to pipe (serve) the cannoli. The longer it chills, the better. 
Crispiness is vital. You worked hard for those perfectly fried, tasty cannoli shells! Fill and pipe them just before serving, or up to two hours ahead, to avoid sogginess.

Homemade Italian Cannoli

Cream Filling:
1 (16-oz.) container ricotta cheese
1/2 c. mascarpone cheese
1/2 c. powdered sugar, divided 
3/4 c. heavy cream 
1 Tbs. fresh orange zest
1 tsp. pure vanilla extract
1/4 tsp. sea salt
1/2 cup roasted pistachios, finely chopped, divided
1/2 c. mini chocolate chips, divided

Cannoli Shells:
2 c. all-purpose flour
1/4 c. granulated sugar
1 tsp. sea salt
1/2-1 tsp. cinnamon
4 Tbs. ice-cold butter, cut into cubes (half-stick)
1 large egg
1/4 cup Grand Marnier
1 Tbs. ice cold water
1 egg white, for brushing
vegetable oil, for frying 

Powdered sugar, for garnish

Cream Filling Directions:
Drain ricotta in a fine mesh strainer or cheesecloth set over a large bowl in the refrigerator for at least an hour or overnight, covered.

In a large bowl, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form.

In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.

Cannoli Shell Directions:
In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add to the bowl of a food processor, along with cubes of butter. Pulse until crumbly. Add the egg and Grand Marnier and mix until a dough forms. Drizzle in water, if too dry.
Transfer to plastic wrap. Pat into a flat circle, then wrap and refrigerate for at least 1 hour or overnight.

On a parchment-lined surface, divide the dough in half. Roll one half out to ⅛” thick. Use a 2-3” circle cookie cutter to cut the dough into rounds. Repeat with the remaining dough.

Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. 

Frying Instructions:
In a large pot over medium heat, heat about 2″ of oil to 360 degrees. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. 

When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove. 

Assembly:
Transfer chilled cream filling to a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in chopped pistachios and mini chocolate chips, if desired. OR – save the nuts and chocolate to garnish. 

Dust with powdered sugar and serve immediately.

This is a labor of love for me, too. I feel like I channeled the soul of a cannoli as I was writing – just trying to capture the essence of its deliciousness. I hope you make those tasty treats and wow your friends and family with your cannoli skills! Have a sweet day! 😉