This deep fried crispy waffle tube-shaped shell, with sweet cream cheese and chocolate inside is a traditional Sicilian dessert and very popular in Italian-American cuisine.  Usually containing ricotta cheese, but you can add mascarpone cheese or whipped cottage cheese to it as well.

I thought about making cannoli for a long time and finely it happened! I ordered stainless steel cannoli forms for baking and they were Very helpful. I read different recipes on how to make cannoli and here’s my recipe of very delicious cannoli.

A couple of tips:
Typically, the Marsala wine added to the dough, but I didn’t have it, so I replaced it with amaretto. You can use any other almond liqueur.
It’s better to knead the dough  with the hands. The dough is very hard. After kneading, roll out the dough and cut into circles, but because of the hard dough it’s kind a difficult to roll it, so I used our “tortilla press” and then rolled it out again.
Cannoli with cream can stay for a couple of hours at room temperature, longer and the cream will begin softening the shells. The cream can be stored in the refrigerator for a few days, so refrigerate the cream until it’s time to fill cannoli shells. It’s best to fill right before serving. The rest of the cream close tightly and keep in the refrigerator. The shells can be stored at room temperature, tightly packed in a bag.

I got a little bit more cream for filling left, so I used it for another dessert “Krumkake”,  a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Or you can serve it with pancakes, waffles and etc.

And yet, there are many varieties of cannoli preparations, as in any traditional family recipes. For example, crispy wafers covered with chocolate completely or only on the edges, dipping them in melted chocolate, or coat the shells with icing powdered sugar. The edges of the filling can be decorate with chocolate, crushed nuts, dried fruits or candy, orange peel or lemon.

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Cannoli Recipe

By Olya Sandstrom Published: February 13, 2017

  • Yield: ~23pc

This deep fried crispy waffle tube-shaped shell, with sweet cream cheese and chocolate inside is a traditional Sicilian dessert and …



  1. Mix the flour with the salt, sugar and cinnamon. Add amaretto, egg and butter and knead the dough thoroughly. Mix until pastry holds together. Wrap the dough in plastic and keep in refrigerator for several hours or over night.
  2. Take the dough out of the refrigerator and keep at room temperature for 30 minutes. Roll out the dough into a thin layer, cut into circles with a cup or glass, then roll out each circle again until very thin.
  3. Preheat a casserole (dutch oven) with vegetable oil. The temperature should be ~ 183'C (360F).
  4. Wrap dough circles around cannoli forms, while brushing 3/4-inch of the end lightly with egg white to seal shell shut or water.
  5. Put the tube with the dough in hot oil, turn 1 time using metal tongs, carefully immerse and hold shell in oil and fry until golden brown and crisp, about 1 - 2 minutes. I cook 2 rolls at a time. Also watch the temp, so oil doesn't get too hot and burn the shells.
  6. Take the tube, using metal tongs, put on paper towels, then remove the shell from the tubes, slightly let the tubes cool and repeat the process with the dough circles. Set the finished shells on a separate plate.
  7. Prepare the filling: Mix in food processor the ricotta cheese, mascarpone, powdered sugar, zest and vanilla. Fill the shell on both sides with the cream using a cupcake decorator. Decorate the ends with chocolate or crushed nuts. On top, sprinkle with powdered sugar.

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