These Homemade Cream-Filled Cannoli are a delicious Italian-inspired dessert featuring crisp, golden pastry shells filled with a smooth, rich vanilla cream. Finished with a light dusting of powdered sugar, they’re beautiful enough for special occasions and irresistible enough for everyday treats.
Ingredients
For the Cannoli Shells
2 cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter, softened
1 egg
½ cup white wine or apple juice
1 teaspoon vanilla extract
Vegetable oil, for frying
For the Cream Filling
2 cups ricotta cheese, well drained
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup mascarpone cheese
½ cup heavy cream
¼ teaspoon salt
For Finishing
Powdered sugar
Mini chocolate chips, optional
Chopped pistachios, optional
Candied orange peel, optional
Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour, sugar, and salt.
Add the softened butter and mix until the mixture resembles coarse crumbs.
Add the egg, vanilla, and wine or apple juice. Mix until a firm dough forms.
Knead the dough on a lightly floured surface for approximately 5–7 minutes, until smooth and elastic.
Wrap the dough and refrigerate for 30 minutes.
2. Roll and Cut the Dough
Roll the chilled dough very thinly on a lightly floured surface.
Cut the dough into approximately 4-inch circles.
Wrap each circle around a metal cannoli tube, slightly overlapping the edges.
Brush the overlapping edge with a little water and press gently to seal.
3. Fry the Shells
Heat vegetable oil to approximately 350°F (175°C).
Carefully place the cannoli shells into the hot oil and fry for about 1–2 minutes, turning as needed, until golden brown and crisp.
Remove with tongs and place on a paper towel-lined plate.
Allow them to cool enough to handle, then carefully slide the shells off the metal tubes.
4. Prepare the Cream
Place the well-drained ricotta in a mixing bowl.
Add the powdered sugar, mascarpone, vanilla, heavy cream, and salt.
Beat until smooth, creamy, and thick.
Transfer the filling to a piping bag fitted with a large star tip.
5. Fill the Cannoli
Once the shells are completely cool, pipe the cream filling into both ends of each cannoli.
Fill generously so the cream reaches the center.
6. Decorate
Dip or sprinkle the ends with mini chocolate chips or chopped pistachios if desired.
Dust the finished cannoli generously with powdered sugar.
Tips for Perfect Cannoli
Drain the ricotta well: Excess moisture can make the filling runny.
Roll the dough thin: Thin pastry produces lighter and crispier shells.
Don’t fill them too early: Fill the shells shortly before serving to keep them crisp.
Keep the oil at the right temperature: Oil that’s too cool can make the shells greasy, while oil that’s too hot can brown them too quickly.
Chill the filling: Refrigerating the cream before piping makes it easier to work with.
Make-Ahead Instructions
The shells can be prepared ahead of time and stored in an airtight container at room temperature.
The cream filling should be refrigerated until needed.
For the crispiest result, fill the cannoli shortly before serving.
Final Thoughts
These Homemade Cream-Filled Cannoli combine crispy golden pastry with a silky, sweet cream filling for a dessert that’s both elegant and comforting.
Add chocolate chips or pistachios for extra texture, finish with powdered sugar, and serve them alongside coffee or tea for a truly special treat.
