Cannoli Recipe – Eats Now

Name: Cannoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Note: To make this classic dessert, it is essential to have metal cannoli tubes; 11/2 cups all purpose flour; 1/4 teaspoon cinnamon; 1 teaspoon sugar; 1 teaspoon unsweetened cocoa powder; 2 tablespoons butter, unsalted; 3 tablespoons Marsala; 1 pound sheep's milk ricotta (may substitute cow's milk); 1/2 cup superfine sugar; 1 tablespoon vanilla; 4 tablespoons orange zest; 1/4 cup tiny chocolate chips; 1 egg white, lightly beaten; 2 quarts canola oil for frying; Powdered sugar for dusting

Servings: persons

Note: To make this classic dessert, it is essential to have metal cannoli tubes
11/2 cups all purpose flour
1/4 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon unsweetened cocoa powder
2 tablespoons butter, unsalted
3 tablespoons Marsala
1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1 tablespoon vanilla
4 tablespoons orange zest
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil for frying
Powdered sugar for dusting

1
Mix together dry ingredients and cut in butter with 2 knives.
2
Add Marsala and shape dough into a ball.
3
Wrap in plastic and refrigerate.
4
Heat 2 quarts canola oil in 31/2 quart pot to 350 degrees.
5
In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips until well mixed.
6
Spoon into a pastry bag with an open tip and place in refrigerator.
7
Remove dough from refrigerator and divide into 4 pieces.
8
Roll one piece onto flat surface with rolling pin until 1/16inch thick.
9
Cut in 4 inch circles.
10
Using a rolling pin, elongate circles into ovals.
11
Wrap ovals lengthwise around metal forms and seal edge with egg whites.
12
Flare ends open with fingers and place in hot oil and fry until golden brown, about 2 to 3 minutes.
13
Remove and allow to drain on paper towels.
14
When cool enough to touch, twist molds away from shells.
15
Shells may be made 1 day in advance and rest unfilled and uncovered.
16
When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve.

1507

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Note: To make this classic dessert, it is essential to have metal cannoli tubes, 11/2 cups all purpose flour, 1/4 teaspoon cinnamon, 1 teaspoon sugar, and more.

Yes, Cannoli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cannoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions