I’ve always been a fan of watching Cake Boss, and one recipe that stuck with me was their famous cannoli. There’s just something about that crisp shell filled with sweet, creamy ricotta that feels like the ultimate treat.
I decided to try making them at home, and honestly, they turned out better than I expected. The filling is rich but light, with just the right touch of sweetness, and every bite feels indulgent.
For me, it’s one of those desserts that makes you slow down and enjoy it, just like you would in a bakery.
Why You’ll Love This Recipe
These cannoli have everything you want in a bakery-style dessert: a crispy, homemade shell and a thick, lightly sweetened ricotta filling.
The contrast of textures is irresistible, and they taste just like the ones you’d find in Little Italy or on the Cake Boss display.
Plus, you can customize them! Add chocolate chips, dip the ends in pistachios, or make them mini for parties. They’re surprisingly fun to make and guaranteed to wow your family or guests.
What You’ll Need
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cut into small pieces
- 1 egg yolk
- ½ cup sweet Marsala wine (or dry white wine)
- 1 tablespoon white vinegar
- Oil, for frying (vegetable or canola)
For the Filling:
- 2 cups whole milk ricotta cheese, well-drained
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
- ½ cup mini chocolate chips or chopped pistachios (optional)
Toppings (Optional):
- Powdered sugar, for dusting
- Extra mini chips or nuts for dipping ends
Pro Tips
- Drain your ricotta thoroughly for a thick, creamy filling — this is key!
- Chill the dough for at least 30 minutes to make it easier to roll and shape.
- Use metal cannoli forms to get that bakery-perfect shape when frying.
- Fry the shells hot and quick — 360–375°F oil gives the perfect crisp.
- Fill just before serving to keep the shells from going soggy.
Tools You’ll Need
- Mixing bowls
- Cannoli molds (metal tubes)
- Rolling pin
- Slotted spoon or tongs
- Deep fryer or heavy-bottomed pot
- Paper towels
- Pastry bag or zip-top bag for filling
- Fine mesh strainer (for draining ricotta)
Substitutions and Variations
- No Marsala wine? Use dry white wine or even water + 1 tsp vinegar.
- Want to skip frying? Bake the shells at 400°F for 12–15 minutes (texture will differ).
- Lactose-free? Use a thick dairy-free ricotta alternative.
- Flavor twist: Add orange zest or mini candied fruit to the filling.
- Mini version: Cut smaller dough circles and use mini molds for bite-sized cannoli.
Make Ahead Tips
Cannoli shells can be made up to 2 days in advance and stored in an airtight container at room temperature.
The ricotta filling can also be prepped ahead and kept refrigerated for up to 3 days. Just fill right before serving for the crispiest texture.
Instructions
1. Make and Chill the Dough
In a mixing bowl, combine flour, sugar, and salt. Cut in the butter with your fingers until the texture is crumbly. Add egg yolk, Marsala wine, and vinegar. Mix and knead until dough forms. Wrap and chill for 30 minutes.
2. Roll and Cut Dough
Roll dough out to about 1/8-inch thickness. Cut into 4–5-inch circles. Wrap each around a metal cannoli form and seal the edge with a dab of water.
3. Fry the Shells
Heat oil to 375°F. Carefully lower 2–3 shells at a time into the oil and fry until golden brown, about 1–2 minutes. Remove with a slotted spoon and drain on paper towels. Cool completely before removing molds.
4. Prepare the Filling
In a bowl, combine well-drained ricotta, powdered sugar, vanilla, and cinnamon (if using). Beat until smooth and thick. Fold in chocolate chips or chopped pistachios if desired. Chill until ready to use.
5. Fill and Garnish
Using a pastry bag, pipe the filling into both ends of each cooled shell. Dip ends in mini chocolate chips or chopped pistachios if desired. Dust with powdered sugar and serve immediately.
Leftovers and Storage
Filled cannoli are best eaten within 2–3 hours. If needed, store in the fridge for up to 1 day, but the shell will soften.
For best results, store shells and filling separately and assemble just before serving.
Recipe FAQs
Q: Can I use store-bought shells?
Absolutely! If you’re short on time, store-bought shells work great — just focus on making that homemade filling shine.
Q: What’s the best ricotta to use?
Whole milk ricotta with the liquid drained overnight in a fine mesh sieve gives the creamiest result.
Q: Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend for the dough. Results may vary slightly, but they’ll still be tasty!
Q: What if I don’t have cannoli molds?
You can make DIY molds using rolled-up foil tubes or bake smaller circles over the back of a mini muffin pan.
An Italian Bakery Favorite, Made at Home
These Cake Boss-style cannoli bring the charm of a bustling New Jersey bakery right into your kitchen. Crisp, creamy, and customizable, they’re a fun baking project with a seriously delicious payoff.
Whether you go classic or add your own flair, they’ll disappear fast — so you might want to double the batch!
If you make these, let me know how they turned out! Did you go with chocolate chips, pistachios, or both? Share your experience in the comments — I’d love to see your cannoli creations