How To Make Cannoli

Crispy shell, silky smooth filling, inclusions and toppings, finished with a sprinkle of powdered sugar. A classy classic.

Find our favorite recipes here.

filling cannoli at Eataly in Chicago

We’ve gathered all the best cannoli mixing/frying/filling/presenting/eating advice we can find and put it here. – A great page to review periodically –

Our best tips for making perfect cannoli

Shell

  1. SIFT your flour into your mixing bowl. Then SIFT your other dries like sugar right on top. Feels a bit extra, but it can really make a difference. We’re striving for excellence here.
  2. If measuring by weight, substitute powdered sugar for granulated – after you SIFT it onto your flour, it will mix in more evenly.
  3. No mixer needed; add your dries to a food processor and pulse until mixed. Add in the liquids and mix until a ball forms, then finish kneading by hand.
  4. After you mix your dough, let it rest for an hour in the fridge, wrapped in plastic wrap. Or at least somewhere cool. This helps the gluten bonds strengthen and gets you crispier results.
  5. Roll out your dough thin, to at most 2mm thick. Maybe even use these, to ensure even results.
  6. Be sure to lubricate your metal molds before wrapping the dough on them. Either spray or wipe with any cooking oil, or dip in oil.
  7. When wrapping your dough around the metal forms, be sure not to make it too tight – this will help tremendously a few minutes later when you are sliding the shells off of the tubes.
  8. Paint a little beaten egg on the dough where it will overlap itself, to act as the glue. A cannoli shell unwrapped while frying is no good to you or me.
  9. Remove the molds when just cool enough to touch, sliding them out with a little twist.
  10. Be sure to use enough oil. It’s tempting to try to be frugal here, but oil is cheap and the more you use the better it will keep it’s temperature up throughout your effort.
  11. We recommend canola oil.
  12. A good thermometer takes out all the guesswork.
  13. Try a little espresso powder in the dough. Brighten things up and hits the right flavor notes for this dessert.
  14. I like a little cinnamon in the dough, especially if you are going to fill with complementary flavors like chocolate or vanilla.

Filling

  1. Put a plate and weight on top of your ricotta while draining in the refrigerator, for at least an hour and preferrably overnight.
  2. The press through a seive using a rubber spatula.
  3. Cream the ricotta first, then stir in any inclusions.
  4. Try a touch of citrus zest in your filling if the flavors work.
  5. For the very best compliments, fill your shells just before serving.
  6. Put your pastry bag in a water glass tip down with the opening rolled over the rim, to hold it while you fill.

Presentation

  1. Always sprinkle a little powdered / confectioner’s sugar on top, to show you care.
  2. Add a touch of candied fruit – cherries or orange peel. Even if you don’t eat it, it sure is pretty.