These homemade cannolis are the perfect Italian sweet treat. The shell is delicate, crunchy, and buttery, and the filling is creamy and decadent, but they’re healthier than the cannolis that you’ll find at a bakery.
Easy Homemade Cannolis Recipe
Cannolis are a pretty perfect dessert that have everything that I want in a sweet dish. They’re made out of a crunchy shell that’s filled with a rich and creamy ricotta feeling. They’re decadent, crispy, sweet, smooth, and just a little bit bitter, and they have chocolate, too! What’s not to love?
Why Make Cannolis From Scratch?
- Easy, yet impressive! When you buy cannolis at a bakery they seem fancy and luxurious. But they’re actually quite easy to make! You can easily make perfect cannolis at home in under half an hour.
- Healthier. Not only do they taste every bit as good as the ones you’d buy at a bakery, but they’re a lot healthier, too. Does this mean you can have more than one? I’ll let you make the call on that front. 😉
So the next time you have a sweet tooth, try this cannoli recipe. I know you’ll love it just as much as I do.
What You’ll Need
Here’s everything you need to make this Italian dessert. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.
For the Shells:
- Egg whites
- Sugar
- Canola oil
- Butter: Use unsalted butter for this recipe.
- Vanilla extract: Use 100% pure vanilla extract.
- All-purpose flour
For the Filling:
- Whipping cream
- Ricotta cheese
- Cream cheese
- Powdered sugar
- Vanilla extract
- Orange zest
- Mini chocolate chips: Be sure to use semisweet chocolate chips.
How to Make Cannolis
Here’s how to make this mouth-watering dessert in less than 30 minutes.
- Prep. Preheat your oven to 375˚F, and grease 2 baking sheets with cooking spray.
- Mix the wet ingredients. Add the egg whites, oil, melted butter, vanilla, and sugar to a bowl. Whisk until well combined.
- Add the flour. Add the flour to the bowl, and mix until there are no lumps.
- Shape the dough. Spoon the batter onto the prepared baking sheets in 3 teaspoon portions. Use the back of a spoon to spread each cookie to a 4-inch circle.
- Bake. Put the cookies in the oven until they begin to turn brown. This should take 7-8 minutes.
- Shape the cookies. Use an offset spatula to shape the cookies into a tube shape.
- Cool. Let the cookies cool seam-side down.
- Whip the cream. Add the whipping cream to a bowl, and beat until it forms stiff peaks. This should take about 4 minutes. Then put the whipped cream in the fridge.
- Make the filling. Add the cream cheese, ricotta, vanilla, orange zest, and powdered sugar to a bowl, and mix until well combined.
- Fold in the cream. Add the whipped cream and chocolate chips and fold them in.
- Assemble. Place the filling in a piping bag, and pipe it into the cannoli shells. Garnish with additional chocolate chips at the tips, and optionally drizzle melted chocolate over the top. Serve immediately.
Tips for Success
Here are a few of my favorite tricks and tips when making these decadent cannolis.
- Use room temperature ingredients. I recommend using room-temperature egg whites and cream cheese for this dessert recipe. Eggs and cream cheese mix together with the other ingredients so much better when they’re at room temperature, and that makes the cannolis much smoother.
- Space the cookies apart. When you put the cookies on the baking sheet, make sure you leave a few inches between each cookie. That way the cookies have space to expand in the oven without running into each other.
- Use a makeshift mold. Cannolis are traditionally shaped with a specific mold. I’m assuming you don’t have a cannoli shell mold, but the handle of a kitchen tool, such as a whisk, works great.
- Fold carefully. It’s very important to fold the whipped cream into the filling, instead of whisking or beating. This keeps the whipped cream from deflating, which keeps the filling from becoming dense. Very carefully fold the whipped cream into the rest of the cannoli filling, and stop as soon as the ingredients are mixed together.
FAQs
Here are some commonly asked questions about homemade cannolis.
Cannolis don’t last for long in the fridge, because the shell will get soggy quickly. It’s best to eat them within a few hours of making them.
The shells of cannolis are traditionally deep-fried. In this recipe, the shells are baked in the oven. They’re just as delicious as deep-fried shells but healthier and easier to make.
Cannoli filling is traditionally made out of ricotta, and sometimes mascarpone. This recipe uses some ricotta but also includes cream cheese and whipped cream.
How to Serve
My absolute favorite way to eat cannolis is with a shot of espresso or another coffee drink. Here are a few of my favorites.
How to Store Leftovers
- Leftover cannolis don’t store very well because the shells will very quickly get soggy. You can store them in an airtight container in the fridge for up to 3 days if you want, but the texture will quickly become poor. Instead, it’s best to store the shells and filling separately and assemble the cannolis whenever you’re ready to eat them.
- You can store the filling in an airtight container in the fridge for up to 5 days, and the shells in an airtight bag at room temperature for 1 week. I do not recommend freezing cannolis.
More Easy Desserts to Make
If you enjoyed making a fancy and delicious dessert in less than half an hour, then you’ve got to try some of my other favorite easy desserts.
- Easy Tiramisu
- Healthy Apple Cobbler
- No Bake Mini Cheesecake Bites
- Two-Ingredient Homemade Ice Cream
- Frozen Yogurt Bark with Berries
Homemade Cannolis
Ingredients
- 2 large egg whites
- ⅓ cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- 1 teaspoon pure vanilla extract
- ⅓ cup all-purpose flour
- ½ cup heavy whipping cream
- ½ cup ricotta cheese
- 3 tablespoons cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3 tablespoons semisweet mini chocolate chips
Instructions
- Preheat the oven to 375°F.
- Lightly grease two baking sheets with baking spray, then set aside.
- In a medium-size bowl, whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
- Add in flour and continue to whisk until smooth, and no lumps appear.
- Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
- With the back of the spoon, spread each cookie to about 4-inch diameter.
- Space the cookies at least 2 inches apart.
- Bake for 7 to 8 minutes, or until edges begin to brown.
- Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
- Set cookies seam-side down and let cool.
- Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form, about 4 minutes.
- Put the whipped cream in the fridge until ready to use.
- In a large mixing bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla, and orange zest until smooth and creamy.
- Fold in the cream and chocolate chips. Do not mix or stir – fold it.
- Spoon the filling into a pastry bag fitted with a wide round tip and pipe the filling into cannoli shells. Garnish with mini chocolate chips and an optional chocolate drizzle.
Notes
- Use room temperature ingredients. Eggs and cream cheese mix with the other ingredients so much better when they’re at room temperature, making the cannolis much smoother.
- Space the cookies apart. When you put the cookies on the baking sheet, leave a few inches between each cookie. That way, the cookies have space to expand in the oven.
- Use a makeshift mold. Cannolis are traditionally shaped with a specific mold. If you don’t have a cannoli shell mold, use a kitchen tool’s handle, such as a wooden spoon or a whisk.
- It’s important to fold the whipped cream into the filling instead of whisking or beating. This keeps the whipped cream from deflating, preventing the filling from becoming dense. Very carefully fold the whipped cream into the rest of the cannoli filling, and stop as soon as the ingredients are mixed together.
- Do not store assembled pastries. Store the empty shells at room temperature in an airtight container for up to 1 week. Store the filling in a tightly sealed container in the fridge for up to 5 days. Do not freeze.
- Recipe was adapted from “Sweetie Pie: The Richard Simmons Private Collection of Dazzling Desserts.”
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was a huge hit at my house!! I will definitely make it again!
I am very happy you and your family enjoyed this recipe! Thank YOU! 🙂
Wow, I never realized how easy these were to make! Thank you for the recipe
I hope you love it! Thank YOU! 🙂
Looks amazingly delicious! I would love to try this!
Thank you so much! I hope you enjoy it! 🙂
I am mouthwatering over these cannolis. I’ve never made them at home!
I hope you love them! Thank YOU! 🙂
Thank you SO much for a recipe that doesn’t use artificial sweeteners. As a migraine sufferer, I have so much trouble trying to find healthier recipes that I can eat that don’t have migraine triggers.
I hope you LOVE them! Thank YOU! 🙂
Those are the best looking cannolis I have ever seen. I cannot wait to make them for everyone!
I just made these last night, and I’m pretty sure I will never make anything better in my life. Ever.
Hi Katerina, this look absolutely amazing! Printing out this one 🙂
Did a Taste Test with my family. Made three different recipes for cannoli shells and this one came in First Place with everyone! The others were a traditional fried shell and a baked shell using a traditional recipe.
This recipe was the best because 1) tastes great. 2) the crispiest, which we all loved, and to top it off 3) it is the easiest and fastest recipe to make. This is the only recipe I will be using from now on!
great recipe! i was a little wary at first about the shells holding their shape but i’m happy to say that i was pleasantly surprised!
I’m making this for a restaurant, can they fry the cannoli before they serve them
I found it very helpful to set my oven to 300°F and put the dollops around 4-5 inches apart (do not spread! They flatten out by themselves quite nicely). I then only put them in for 6 minutes then allowed them to cool for a few seconds (just long enough to handle them and not burn you) before rolling them. I didn’t even need to put a brace inside :)! If i let the shells cook longer they start to burn or get just crisp enough to not be able to handle.
ya know, i have may questions about life…
one is, recipes that dont list there difficulty level and never take the stated time to create…
and your part three was, to make the cannoli cookies 4/5 at a time, not 10, cause like you said, there a pain to get off the tray and to roll…:(
Is there any reason that I couldn’t use a cupcake tin for the cookies? I do have cannoli forms but just wondering if these could be made as cups with the filling?
Hi Candi! Well, I haven’t tried that, but why not! Sounds a lot more interesting! And easier!! 😀
What do you use if you don’t have canolli tubes?
Hi Anna! Any round metal utensil such as the handle of a ladle – I used that before I bought the tubes. The handle of a whisk would work, too, if it’s round and thick. I’m also thinking, if you have a round piece of wood, about 1-1/2 inches in diameter, you can cover that with aluminum foil and try it that way, too. I hope this helps!
Thanks! This helps so much!
Great Pic BUT i tried making them toady and the shells came out great but the filling is like soup!!! I can’t thicken it up…. I tried adding a bunch more icing sugar like 2 cups and then more cream cheese and to no avail its like soup.. It tastes good but can’t fill the canoli.. any suggestions and are your measures right??
I have never made Cannolis but your recipe has prompted me to try!! Question: Apparently you do not strain the Ricotta, just blend all together? I want mine to be a little sweeter then the usual Cannoli..any additional suggestions? Looking forward to your response. Nanc
Hi Nancy!
No, I don’t strain the ricotta…you can, but it’s not necessary. Did you want to sweeten the filling or did you want to sweeten the cookie itself? You can sweeten the filling by adding more powdered sugar, however I think the filling is sweet enough. Make it according to the recipe, and then adjust to taste. Also, this recipe is not for your traditional cannoli, but it’s a recipe for cannoli that is baked and lower in calories. If you have any other questions, just let me know! Thank you!!
I substituted powered sugar for regular sugar it worked
Hi, these look heavenly! How far in advance can I make them? Or at least the components
Thanx
Hi Miriam! The filling can be made and refrigerated for days – at least 3 days – and just use it when the cookies are ready. The cookies should be made the day that you want to serve them.
Can u tell mr wat powder sugar is thanks
Hi! It’s the same as confectioners sugar. Does that help?
Do you have the nutritional values for these canolis?
HI! No, I don’t have the nutritional values and I’m not able to get them to you right away, but if you’d like, go to this link and just paste in the ingredients – at the end it will show you everything you need to know. https://caloriecount.about.com/cc/account/login.php?accesserror=1&querystring=tab%3Dnew_recipe&ret_page=%2Fcc%2Faccount%2Fflog_add.php%3Ftab%3Dnew_recipe I hope this helps!! THANK YOU!
My cousin showed me Richard Simmons’ cookbook this past weekend and I copied down his recipe for cannoli’s. I searched the internet with hopes that someone had posted it. Found your site and am glad I did. I am going to make these for an Italian dinner party (where half the guests are on diets) but I just might have to make a test batch for my family first!
Make that “test batch” and inhale ’em all! 😉 Hope you all enjoy them!!
Я лишь только посмотрел на эти восхитительные канноли и понял, что они обалденно вкусные!
Катерина, Вы умница! Спасибо! Здоровья и радостей!
I need these gorgeous cannolis! Pinned to make. 🙂
Just made them, the filling is amazing! best filling I’ve ever had! Even from bakery’s and I LOVE how you don’t have to deep fry them! 🙂 delllishious
Hi Karly!! That is awesome!! I am SO glad you enjoyed them! Thank you!!!
I would probably ask for these every night too if I had someone to make them for me. 🙂 So how of the cookies get eaten before being filled? Delicious!
Glad I’m not the only 1990’s fan! Oh, Dave Matthews Band, and Jurassic Park…so much innocence. 😀
These cannolis, however, are far from innocent – I Love them already.
Love the clicks Kate and I just pinned a couple of your photos on Beautiful food photography board. All should be on that board! 🙂 Cannoli looks temptingly delicious my friend!
i still love the Spice Girls 🙂 It’s great how you roll the shells using stuff you already have around the house. I love repurposing things so I don’t have to go buy something new that I’ll use like once a year.
NO wonder the hubby requests these so often!! Who could resist
I grew up with cannoli…and they were never as pretty as yours! These are absolutely gorgeous, Kate! WOW!!!
Zak and Kelly.. LOL! What a flashback. 🙂 I love these cannoli… truly a perfect way to end a meal. 🙂
These cannoli look absolutely delicious. Great job Kate and once again lovely photography. 🙂
Thank you, Nancy!! How’s the land down undah!?! 😉
Very well Thank You! Summer is over, however the weather is still quite warm. Oh……..and Ellen is in the country. Seems like Ellen fever has hit town (I think I may have to do a little dance…….while eating your cannoli of course)
It is awesome that the shells are baked. Less frying is always good. Your cannoli looks perfect! I can’t wait to try them. Thank you.
I agree with everyone else, these pics couldn’t be any more gorgeous! I am not sure I could even make cannoli look that good but the recipe looks awesome.
I really have to go to my parents’ place and find her cannoli tubes cause these cannoli look SO good.
Gorgeous photos, Kate. You’re so very talented to dream up such great foods and take amazing photos of them.
Thanks!
Awww you’re so kind, Kirsten. Thank YOU!! xo
haha! I love it. Girl power, spice world, sweatin’ to the oldies. One thing that’s surely not to ever go out of style however, is this recipe! Deeeelicious! Gorgeous photos as aways too. They look divine!
These are so gorgeous, Kate! Loving your photos!
First: gooorgeous photos!!! Second: no-fry cannoli shells? Oh, I am on it!!
This made me laugh because my husband is Italian! I have yet though to make cannolis. He is more of a tiramisu fan! But these look amazing and I think I need to give them a try for sure!
Meravigliosi!
HOLY CANNOLI, BATMAN! Saw over at Pinterest…knew it was yours (you’re developing your own food photography style, like Naomi at Bakers Royale), pinned & popped on over. Loooove cannoli! xoxo
Thanks, Stacy!! After I uploaded these photos, I thought, “huh? These look like something Naomi would do!!” – which makes me quite happy because I LOVE her photography!! 🙂
Kate: These cannoli are beautiful!!! A real work of art — and it shows very well in your photos!!! I am pinning…
Thank you, Denise!! 🙂
Wow – this is a work of art! They are just stunning and so beautiful! Your photography is just so gorgeous!