I love a good cannoli because it’s the perfect balance of crisp and creamy—thin, crackly shells filled with a cool, ricotta-forward filling that’s brightened with citrus and studded with chocolate and pistachios. These Delish Classic Cannoli Recipes lean into that old-school Sicilian charm while keeping the process approachable for a weekday dessert or a celebratory spread.

My husband has a soft spot for anything with ricotta and chocolate, and cannoli have become his unofficial birthday dessert. The first time I made them from scratch he hovered in the kitchen, tasting ricotta straight from the bowl and arguing about whether toasted pistachios or mini chocolate chips were the superior topping. Now they’re our little ritual: I’ll fry or bake up a batch of shells on a Saturday afternoon, and we’ll parade them out at dinner while the kids clap and choose toppings like it’s a build-your-own sundae bar. They’re also the kind of thing I’ll make when friends come over—fun to assemble together and always impressive without needing a cake-sized commitment.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Delish Classic Cannoli Recipes

– Crisp shells that snap and crackle against a lusciously smooth filling—texture contrast that keeps you coming back.
– A filling that’s creamy but never cloying: ricotta tempered with a touch of sugar, a hint of vanilla, and bright lemon or orange zest.
– Easy to personalize: swap chocolate chips for candied citrus, drizzle melted chocolate, or roll the ends in chopped pistachios.
– Make-ahead friendly: you can fry or bake shells in advance and whip the filling up that morning for stress-free entertaining.

Behind the Recipe

The heart of a great cannoli is the filling and keeping the shells crisp. I learned early on that thawing or draining the ricotta properly is non-negotiable—too wet, and the shells get soggy fast. I usually mix in a little mascarpone or cream cheese for stability and silkiness, and always add fresh citrus zest for lift. If you decide to fry homemade shells, the oil temperature matters; too hot and they brown without crisping through, too cool and they absorb oil. Baked shells are a friendlier shortcut and still give that satisfying crunch. Assemble close to serving time when possible, and have toppings ready so everyone can customize.

★Top Reader Reviews

I truly enjoyed making these classic cannoli The combination of crispy shells and creamy filling was a hit with my family. However, I found the recipe could benefit from a bit more detail on handling the shells to prevent them from becoming too brittle.

– Elena

Shopping Tips

– Dairy: Choose whole-milk ricotta for the creamiest filling; if it’s grainy, drain it overnight in a fine-mesh sieve lined with cheesecloth.
– Baking Basics (Flour/Sugar/Leaveners): If you’re making shells, use all-purpose flour and a tiny bit of sugar for balance; for baked shells, check your baking powder is fresh.
– Fats & Oils: If frying, pick a neutral high-smoke-point oil (like peanut or canola) and use a candy thermometer for steady heat.
– Eggs: Fresh eggs are key if your shell recipe calls for an egg wash—look for clean shells and firm whites.
– Nuts & Seeds: Buy shelled, unsalted pistachios and toast them briefly for better flavor and crunch.
– Chocolate: Opt for good-quality mini chips or chop a bar for larger pockets of chocolate; bittersweet works especially well against sweet ricotta.

Prep Ahead Ideas

– Drain ricotta in the refrigerator the night before in a fine sieve or cheesecloth-lined colander; this concentrates flavor and avoids a watery filling.
– Make the filling a day ahead—stored in an airtight container, it firms up and flavors meld; give it a quick whip before piping.
– Fry or bake shells a day ahead and keep them in an airtight tin lined with paper towels; re-crisp in a 325°F oven for a few minutes if needed.
– Toast pistachios and chop chocolate the day before, stored in small containers so assembly is quick.

Time-Saving Tricks

– Use store-bought cannoli shells when you’re short on time—they’re perfectly crisp and let you focus on a phenomenal filling.
– Mix filling in a stand mixer to get it ultra-smooth quickly—stop before it gets too loose.
– Fill a disposable piping bag and twist the top to keep filling from oozing; this makes assembly faster and cleaner.
– Prep all toppings (chopped nuts, chips, citrus zest, powdered sugar) in small bowls so guests can customize without slowing you down.

Common Mistakes

– Soggy shells: I once filled shells hours ahead and regretted it—always fill as close to serving as possible or it will go limp. Rescue slightly soggy shells by reheating in a low oven for a few minutes and re-crisping.
– Grainy filling: Overworking ricotta can turn it gummy. Drain well and fold ingredients gently; a quick pass through a fine-mesh sieve fixes graininess.
– Oil temperature woes: Frying at too-high heat browns the outside and leaves the inside undercooked; too cool and shells soak up oil. Aim for steady temperature and a small test shell first.
– Oversweet filling: Taste as you go—ricotta can taste blander than expected, but it’s easy to oversweeten. Start with less sugar and add to taste.

What to Serve It With

Serve cannoli with strong espresso, a small glass of Vin Santo, or a simple scoop of lemon granita to cut the richness. Fresh berries or a bright citrus salad are lovely alongside, and a pot of mint tea is comforting if you’re serving these after a long meal.

✔Tips & Mistakes

– Tip: Keep a few extra shells and a small bowl of filling out—instant happy hour for unexpected guests.
– Mistake: Don’t prematurely top filled ends with too many wet garnishes (like candied fruit in syrup); they can create moisture. Dry or powdered toppings work best for long-lasting crunch.
– Tip: If you want a decorative edge, press chopped pistachios into the ends right after filling so they adhere.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
If you’ve filled them, eat within 24 hours for peak texture; unfilled shells keep a few days in an airtight tin at room temperature. Leftover filling freezes well in a sealed container for up to one month—thaw in the fridge and whip briefly before using.

✔Variations and Substitutions

– For a silkier filling, fold in a few tablespoons of mascarpone or cream cheese—great for parties where you need more stability.
– Swap mini chocolate chips for chopped dark chocolate or espresso nibs for a more grown-up edge.
– Use store-bought gluten-free shells or make baked shells with a gluten-free flour blend for dietary needs; texture will be slightly different but still delicious.
– Try citrus curd or preserved cherries as a garnish instead of chocolate for a brighter, fruit-forward take.
– If avoiding refined sugar, experiment with honey or maple but reduce quantities and taste as you go—these sweeteners are stronger and add flavor.

Frequently Asked Questions

Can I make the cannoli shells ahead of time?

Yes—homemade or store-bought shells can be made a day or two ahead and stored in an airtight container at room temperature; re-crisp them briefly in a low oven if needed before filling.

How do I prevent the filling from making the shells soggy?

Drain ricotta thoroughly and assemble just before serving. You can also pipe a thin layer of melted chocolate inside the shell first to form a moisture barrier.

Can I freeze the ricotta filling?

Yes. Freeze in an airtight container for up to a month, thaw overnight in the fridge, then whip briefly before piping to refresh the texture.

Are baked shells as good as fried?

Baked shells are a great, less fussy alternative and still deliver a satisfying crunch; they’re a little lighter in flavor but hold up well with a creamy filling.

What’s the best way to flavor the filling besides chocolate?

Citrus zest (lemon or orange), a splash of vanilla or a tablespoon of limoncello, and chopped toasted pistachios are classic and elevate the ricotta without overpowering it.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!