Italian Cannoli (with savory/sweet filling) Recipe
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Italian Cannoli (with savory/sweet filling) Recipe
WARNING: If you are an ardent food blogger whose back side has an constant itch until the prepared food has been satisfactorily photographed, then remember NOT to make this when you have anyone around you while making this - Men, Women least of all kids! Pets?? Oh well may be - I don't know what effect these cannoli have on them, I don't have any pets. But keep a look out, will you? I made this huge mistake of making them for the first time with few family/friends visiting and the cannoli's kept disappearing the minute I set them at the kitchen counter! I had to specifically become an unruly host and whisk away few to photograph them - I had to post them today!!! Italian Cannoli (with savory/sweet filling) Recipe But unruliness was forgiven when I hesitantly gave them the plate..I had no idea how they photographed. I had no time to beautifully pipe in the stuffing in the cannoli, no time to make a wonderful presentation to do justice to these mind boggling fried goodies. Leaving everything to the photography angel, I watched all my cannoli vanish into thin air (uh! into wide open dark tunnels which we call as mouth to be precise!) Keeping the Italian theme in mind, I wanted to two fillings - one savory and one sweet. The men gobbled up savory like it was going extinct and the women enjoyed the sweet version like it was going out of fashion! The kids wanted it all - they enjoyed both the sweet and savory version. We could choose our own fillings and this challenge also paved way for alcohol free version. Since I had kids coming in, I used fruit juice. Before going to the recipe, Italian Cannoli (with savory/sweet filling) Recipe What is Cannoli? Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself. However, cannoli can also be filled with pastry creams, mousses, whipped cream, ice cream etc. You could also add your choice of herbs, zests or spices to the dough, if desired. Marsala is the traditional wine used in cannoli dough, but any red or white wine will work fine, as it’s not only added for flavor or color, but to relax the gluten in the dough since it can be a stiff dough to work with. Italian Cannoli (with savory/sweet filling) Recipe What do you need?
Cannoli forms/tubes - optional, but recommended if making traditional shaped cannoli.
How to make Cannoli without Shells/Forms/Metal tubes?
Nothing beats the original form to make a great looking Cannoli. But then here are some options you can try. I haven't personally used any of the following (I had the forms!) but this is a concise list from internet and from fellow daring baker's personal experiences. Hope this helps:
  • Dried cannelloni pasta tubes work just as well!
  • You can try using heavy duty aluminum foil and roll into a tight cylinder.
  • Use broomstick handles! Cut down a thin broomstick to 4-6-inch lengths (or any length you require). Wash and scrub it well with hot soapy water until clean. Make sure the surface is smooth. Rinse in hot water and dry thoroughly. Use them as it is, which proved to be quite a problem for some fellow daring bakers since the dough got stuck to it. My tip that could possibly work is to wrap the broom handle with aluminum foil and then wrap the dough on it.
  • Use steel curtain rods. Cut it into 4-6 inch pieces and use them as forms
  • Cook time:
  • Prep time:
  • Yields: Yields about 25 cannoli
  • For the cannoli shells
  • 2 cups (250 grams/8.82 ounces) all-purpose flour
  • 2 tablespoons(28 grams/1 ounce) sugar
  • 1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
  • 1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
  • 1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
  • 3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
  • 1 teaspoon (5 grams/0.18 ounces) white wine vinegar ( I used rice vinegar)
  • Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand (I used Pomegranate juice - you can use grape,apple,cranberry etc. Just add little more vinegar to the dough)
  • 1 large egg, separated (you will need the egg white but not the yolk)
  • Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
  • 1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
  • Confectioners' sugar
  • For the Savory filling
  • 1 cup cannellini beans, cooked (canned works perfectly)
  • 1 small red onion,chopped finely
  • 1/2 tsp red pepper flakes (or as per taste)
  • 1/2-1 tsp Italian seasoning (as per taste)
  • fresh parsley/cilantro leaves for garnish, chopped
  • 1 tbsp melted butter/olive oil
  • salt and pepper to taste
  • For the Sweet filling - from Food Network Website
  • 1 cup unsalted pistachios, toasted and chopped finely
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons golden raisins
  • 1 cup chopped bittersweet chocolate
  • 1 cup ricotta

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt.

2. Stir in the oil, vinegar, and enough of the wine to make a soft dough.
3. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes.
4. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that).

6. Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice).
7. Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

9. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
10. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
11. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes.
12. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
13. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Method - For the savory filling

Its the simplest savory version you can make with delicious results. Just mash the cannellini beans well

15. and then add rest of the ingredients as per your taste. Blend them well.

Method - For the Sweet Filling

In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak.


In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip.

Blend the remaining chopped chocolate and pistachios on a plate.

To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.

How to bake Cannoli instead of deep frying

If you prefer to steer clear of the deep fry, you can bake the shell. You won’t get the snappy, blistery texture and appearance that make cannoli so special, but I’m sure it’ll taste good nonetheless. Here’s a link where the cook bakes some of his cannoli shells:

Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill Pasta Machine method: 1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through 2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them. 3, Roll, cut out and fry the cannoli shells as according to the directions above. How to make Italian Cannoli recipe For stacked cannoli: 1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C). 2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling. Italian Cannoli (with savory/sweet filling) Recipe Pipe in this filling inside the cannoli shells! How to make Italian Cannoli recipe Fill the cannoli shells from each end. Italian Cannoli (with savory/sweet filling) Recipe

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos

1 Member Reviews

By Debra on Sep 11, 2012

I made the cannoli shells. Delicious!


By Vanessa on Feb 18, 2015

Hi! I'm making cannolis for the first time this weekend, though I admit to using premade cannoli shells. My question is: can I make the filling with just heavy whipped cream and omit the ricotta? I don't care for the texture. My concern is that the filling - essentially whipped cream with sugar, amaretto, lemon and raspberries, might be too light and not stay in the cannoli shell. Any suggestions or thoughts? Thank you!

By Cannoli - My Sweet Den on Oct 8, 2014

[...] the shell I used recipe from Chefinyou blog that seemed to have the most authentic process of preparing this delicious treat. I would like to [...]

By carmen on Sep 29, 2014

simply out of curiosity, i ordered shells once (my grandmother is saying every bad maltese word ever known right now). they don't come close, to say the least. you will be better off just frying pieces of dough and putting the filling on top. this way you get the true flavor in less time.

By sue on Sep 10, 2014

Wondering if premade shells are sold anywhere. This seems like a lot of work so know why canollies are expensive. Also, what can be used to avoid buying the tubes?

By Cannelloni » Najlepsze Smakołyki on Aug 14, 2014

[...] kremem i dodatkami- połączenie banalne, ale potrzebny jest przepis. Na idealny trafiłam dopiero tutaj i zamieszczam go z moimi poprawkami Jako pierwsza wersja smażona, [...]

By pastrymagique on Jul 31, 2014

[...] the shell I used recipe from Chefinyou blog that seemed to have the most authentic process of preparing this delicious treat. I would like to [...]

By Cannoli it is! | pastrymagique on Feb 26, 2014

[...] the shell I used recipe from Chefinyou blog that seemed to have the most authentic process of preparing this delicious treat. I would like to [...]

By Giselle Komanich on Nov 29, 2013

This was amazing! I made this for my friends and family and they all loved it. PS: I only made the sweet one............. It was so delicious! Thank you so much! PSS: You should get a recipe for sweet potato marshmallow casserole!!! YUMYUMYUM :wink: 8) :lol:

By Jim DiPasquale on Nov 17, 2013

An easy and quick cannoli dessert: mix the ricotta filling as you wish---sometimes just mix ricotta, conf. sugar and orange zest. You can now use quartered pizzelle---not anise flavor) to scoop into the ricotta filling. Pizzelle can be made at home or purchased when grocery shopping. Most major grocers carry packages of this pastry. I'm gluten intolerant and make my own pizzelle---and no one can tell the difference.

By jill on Nov 5, 2013

real cannoli filling is marscapone cheese filling like in tiramisu.. and the finishing stuff is candied dried watermelon rine and chocolate chips..

By Susan on Oct 30, 2013

We really enjoyed your recipe. They were a big hit. The only thing we changed up was the prep for the raisins; we chopped the raisins so they would pass through the pastry bag easier. Grazie per la deliziosa ricetta cannoli voi!

By Kristie on May 25, 2013

was looking around at recipes n got n idea, canoli filled w/ a cream cheese/cheesecake like base mixed w/ cocolate chips n strawberries. perfect for summer?

By Cannoli with a Ricotta Cheese Filling | BS' In The Kitchen on Mar 17, 2013

[...] I’ll likely make these again and try out different kinds of fillings. Also special thanks to Chef in You for the guidance on this [...]

By Maria on Feb 11, 2013

First of all, well done. They look awesome! Secondly, it is an unforgivable sin to say that cannoli are Italian-American pastries. :mrgreen: They are Sicilian (not even Italian), and no one does them better (or even the same), except one famous cafe' in Malta, where I come from. :-D

By Bring on dessert « My Gray Stripes on Dec 10, 2012

[...] family happiness. Christmas time is here, bring on Christmas cookies. Hard day at work, bring on a cannoli . Birthday celebration, bring on a birthday cake. Lost the big baseball game, bring on ice cream. [...]

By Anna:) on Apr 27, 2011

HI, i am not allowed to cut up my mother's broom. But i heard you can make forms out of tin foil. Is this true??????? PLEASE HELP!!

By Fran Forino on Dec 30, 2010

:cry: Shame! NO real Italian would put beans in a cannoli shell

Yeah may be..but I am no Italian :)

By carmen on Dec 29, 2010

in response to peanutts question about cannoli forms: my family is Maltese so i grew up with this delicious treat. my grandfather cut up a broom stick handle for my grandmother's cannoli forms. the wood works fine since it becomes saturated with oil over time (just like a healthy cutting board). go to home depot (or such store) and buy a dowel, they will cut it for you if you aren't big on saws. make sure to sand down the edges so they are splinter free. "fry them" for a bit to allow oil to permeate the wood and give them a good rub down with a lint free towel. now you have true old school cannoli forms. good luck!

By Good gal on Jul 17, 2010

i dont have a deep frier so i'd use the method where i use the oven. exactly how long should i cook it??

Although I haven't personally tried it , see if this works for you : Place the dough wrapped tubes on a baking sheet lined with parchment paper. Bake at 350 F for 20- 30 minutes ,or until the pastry is dry and set. Remove the pastry shells from the tubes immediately otherwise it might stick to the tube. Grip the pastry in one hand, protected with a clean towel or paper towel and pull out the tube with tongs.Cool the cannoli shells on a rack before filling. Store the shells in an airtight container at room temperature. Courtesy link -

By meenakshi on Jun 21, 2010

hello mam ,is cadbury cocoa powder same as unsweetened baking cocoa powder? if not then what is the substitute for this as i want to make it asap. warm regards thankyou

I dont get cadbury brand here - but if yours says "Unsweetened" then thats the one to use. --DK

By Shera on Apr 20, 2010

I am so excited that I found your site with all the wonderful cannoli ideas! I am amazed how wonderful and delicious your fillings are also! Thank you for sharing all these wonderful recipes and I will be making my cannolis today for sure! The other fillings are also impressive and a wonderful lunch idea or great for a cocktail party! Thank you so much!... Shera :))

By Tanja Obradovic on Jan 21, 2010

:) Odlicno e da mozemo menjati recepte i tako unesemo delic svake zemlje i kulture u svom domu! :-P

Yes, it indeed is. Its no wonder the language of Food is universal :) --DK

By bruschetta recipe on Dec 2, 2009

wow, that looks so amazing. I'm jealous. Amazing photos there

By Lisa on Nov 30, 2009

WOW WOW WOW! Your cannoli turned out so amazing, I can't stop looking at the photos, especially those bean filled savory yummies (I'm so sick of sweet cannoli after frying and eating them all month!). Gorgeous photos too, and a fantastic write up! Oh..did I mention your shells are blistery perfection? Thank you so much for deep frying with me this month, and I'm so glad you, your family and friends, loved them!

By peanutts on Nov 29, 2009

Oh yummmm! Is there any thing else i can use instead of those metal tubes for shaping them? THis looks like a great recipe to try for a tea party , sure to impress people :-D

This sure is a party hit...mine went off in matter of seconds! I have a section in the post called "How to make Cannoli without Shells/Forms/Metal tubes?" - You can check it for ideas to make them without it. Hope it helps :) --DK

By Madhuram on Nov 29, 2009

I'm not going to call you DK anymore. Inimel PS dhaan, porumaiyin sigaram.

Look who is talking! Then I should probably call you PU "Porumayin Utchakattam"!!!

By dollydoesdesserts on Nov 29, 2009

WOWS, I love your shells. So nicely made :) Great job there!

By Srivalli on Nov 29, 2009

Seriously thats awesome dhivi..had you not put in steps I would hardly have understood what this is..but they are so wonder those disappeared so fast! remember this when you come down ok..not sure how many you will have to cook for me..: :twisted:

By Priya on Nov 28, 2009

Stunning pictures and gorgeous cannoli, feel like grabbing few!

By sheba on Nov 28, 2009


By wic on Nov 28, 2009

this cannoli look absolutely perfect, stunning, delicious. Your Pictures are amazing.

By Audax Artifex on Nov 27, 2009

WOW WOW WOW I'm stunned how wonderful they look some of the nicest cannoli I have very seen and you did two versions of the fillings both sound delicious. Bravo bravo bravo and kudos to you especially with disappearing cannoli to photgraph. Cheers from Audax in Australia.

By isabelle on Nov 27, 2009

Tes cannoli sont superbes avec des garnitures bien appétissantes . Tes photos sont vraiment très belles :)

Merci beaucoup :) -- DK