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Crispy Italian Cannoli Recipe with Creamy Ricotta Filling Easy and Perfect

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A classic Italian dessert featuring crispy fried cannoli shells filled with a silky, lightly sweetened ricotta filling with a hint of citrus zest. Perfect for special occasions and easy enough to make at home.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 2 tbsp granulated sugar (optional)
  • ½ tsp salt
  • 3 tbsp unsalted butter, melted
  • ½ cup (120 ml) dry white wine
  • 1 large egg yolk
  • Vegetable oil for frying (neutral oil like canola or sunflower)
  • 2 cups (480 g) whole milk ricotta cheese, drained well
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon zest
  • ¼ cup mini chocolate chips or chopped candied orange peel (optional)

Instructions

  1. Prepare the Dough (15 minutes + 1 hour rest): In a large bowl, combine sifted flour, sugar, and salt. Add melted butter and egg yolk. Slowly pour in dry white wine, stirring until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 1 hour.
  2. Roll and Cut Shells (20 minutes): Divide dough into portions. Roll each portion thinly (about 1/8 inch or 3 mm) on a floured surface. Use a 4-inch (10 cm) round cutter or small bowl to cut circles.
  3. Shape the Shells (10 minutes): Wrap each dough circle around a greased cannoli tube, sealing the edge with water or egg white. Press edges gently to stick.
  4. Fry the Shells (10-15 minutes): Heat vegetable oil to 350°F (175°C) in a deep pot. Fry 2-3 shells at a time, turning occasionally, until golden and crisp (2-3 minutes). Remove with slotted spoon, drain on paper towels or cooling rack. Let shells cool completely before removing tubes carefully.
  5. Prepare the Ricotta Filling (10 minutes): Drain ricotta thoroughly. In a mixing bowl, whip ricotta with powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Fold in chocolate chips or candied orange peel if using.
  6. Fill the Cannoli (5-10 minutes): Transfer filling to a pastry bag. Pipe filling into each cooled shell from both ends until evenly filled. Dust with powdered sugar if desired.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt shells. Rest dough for 1 hour to relax gluten for easier rolling. Drain ricotta well to prevent soggy shells. Fill cannoli just before serving to maintain crispness. Baking shells is an alternative for a healthier option but results in less crunch.

Nutrition

Keywords: cannoli, Italian dessert, ricotta filling, crispy shells, homemade cannoli, deep-fried dessert, traditional Italian recipe

Find it online: https://cooksybite.com/crispy-italian-cannoli-recipe-with-creamy-ricotta-filling-easy-and-perfect/