"This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ian L. photo by Ian L.
photo by tinascott1 photo by tinascott1
photo by Demitri photo by Demitri
Ready In:
1hr 45mins




  • To make shells, mix flour, sugar and salt in a bowl.
  • Cut in butter.
  • Add egg yolks; stir with a fork.
  • Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
  • Form a ball with the dough and let stand for 30 minutes.
  • Roll dough almost paper thin, on a well-floured surface.
  • Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
  • Using a paring knife, make sure circles are cut all the way through.
  • Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
  • Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
  • Remove from hot grease and drain on paper towels, seam side down.
  • Let cool a minute or two before trying to remove metal tube.
  • To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
  • Leave cannoil shells on paper towel, seam side down to cool completely.
  • ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
  • For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
  • Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
  • Squeeze Maraschino cherries with paper towels to remove all liquid.
  • (If you don't squeeze them good, you will have a pink water filling!).
  • Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
  • For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
  • Chill filling for about 30 minutes before piping into cooled cannoli shells.
  • You may garnish the cannoli by sprinkling powdered sugar on top.
  • Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
  • Keep refrigerated until time of serving.

Questions & Replies

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  1. shelbypoodle
    Hello This receipe , the dough was dry. Followed to the Tee. I believe 4 cups of flour was way to much. This receipe needs to be corrected. I had to throw it out. What a waste of supples. Found another receipe with only 2 cups of flour which was perfect. Please correct the receipe so no one has to go thru this waste.
  2. annel721
    where do you get canolli shells or is there something elese you can use forthe dough
  3. Sameera A.
    What can one substitute wine when making cannolis?
  4. pjkimble
    Any tips on mixing cannolis dough
  5. Casey H.
    Can I freeze part of the dough, for later use, if I only want to make 1/3 the recipe at a time? Also, can I just cut the filling ingredients in half to accommodate my smaller amount?


    Up until about 2 months ago, I never ate a cannoli. One night we ordered from a pizza place and they were on the menu, so i figured i would try one. OH MY GOODNESS!!! TO DIE FOR! Well that was that and never thought about them again, until this past week. My head has been screaming CANNOLI 24 hours a day. So, needless to say i went to the grocery store today and they were in the bakery for $3 each. I passed that by thinking i could make them cheaper. So I came to the zaar and chose this recipe. Well I spent part of the day making cannolis and decided instead of dinner to have 2 of them. This put me on a sugar high for half the night, so I went and laid down. Well I got up and did some things and I hear the screaming from the refrigerator again!!! I open it and of course its those damn cannolis again, yelling EAT ME! EAT ME! So I grabbed 2 more and decided, I better hurry and freeze the rest and put them in my basement freezer where there is less of a chance of me hearing them making such a ruckus! So I then sat down and ate them. I must be insane. I must have had 800-1000 cannoli calories today! Whats a girl to do? I am afraid I may be in TROUBLE!! Is there a hotline for cannoli addiction? HELP! By the way, this recipe was so great. Thank you for sharing it with us! Everything was perfect! I did garnish the ends with extra chocolate chips and omitted the wine and cherries and they were so great!
  2. SarikaKisSzentem
    Been a bakery owner a long time and found this recipe to be wonderfully easy and flaky. Best to use a canola oil and fresh at that. I mix the ingredients in a food processor and did have to add a bit more wine. Depends on the flour also.
  3. Dee Fischer
    Thanks Kim for this recipe. I have another way I made them, so I hope this suggestion is also read by others. When I rolled out the dough and then cut it into circles, I took my rolling pin to the piece I cut and flattened it out moreso, therefore bringing it paper thin like you suggested. I didn't have cannoli forms, so I went to TRUE VALUE HARDWARE and bought a dowel that was appropriate to the size of the cannoli I wanted to serve. I had the boy cut the wooden dowel into 6' pieces...all for $3.39!!! I wrapped the dough around the dowel piece and submerged it into the hot oil with a pair of tongs, keeping the overlapping areas tight together for about 25seconds. This way the ends adhered to one another and stayed true to form. I haven't stuffed them with the ricotta mixture as of yet, but I'm sure they'll be high on my list to make in the future. Thanks again for the recipe..
  4. Janie M.
    Like many people who reviewed this, I found that the dough was WAY to dry. I added another 1/2 Cup wine, 2 T vanilla, and finally some water until the dough came together. They ended up being delicious and the filling was amazing. I cannot give a higher review through because the recipe, as written, is incorrect. Next time I am going to try keeping the flour at 4 cups and doubling everything else.
  5. marleigh U.
    Used this for the first time I ever made cannolis and it turned out really well! Makes hella cannolis and they were all devoured almost instantly by everyone around me! Just add more wine then it says cause it was not enough


  1. Salayna
    May need up to 1.5 cups of wine
  2. alexgalaxy0195
    The dough is a little shaggy so just add a little orange juice. 1 orange should be enough. Then you should add a little extra cheese and sugar than it says and add vanilla paste instead of extract (or a vanilla bean) and a little honey (to the filling)


<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=></a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=>Cookin_Kit</a>) and I used to help my Mom (<a href=>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src= alt= /> <br /><br />I'm a co-host with <a href=>Karen From Colorado</a> in the <a href=>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. Come visit us sometime! <br /><br /><img src= alt= /> <br /><br />I'm also a co-host with <a href=>Richard-NYC</a> and <a href=>Dee514</a> in the <a href=>Italian Cooking Forum</a>. <br /><br /><img src= alt= /> <br /><br />Games that I've participated in: <br /><img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt= /> <br /><br /><img src= alt= /> <img src= alt= /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <img src= alt= /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt=Photobucket border=0 /> <a href= target=_blank><img src= alt=Photobucket border=0 /> <br /><br /><img src= alt=Photobucket border=0 /> <img src= alt=Photobucket border=0 /> <br /><br /><br /><br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><br />Last updated on September 24, 2008 <br /><br /><br /><img src= alt= /></a></p>
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