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Authentic Homemade Cannoli Recipe

Cannoli Recipe

After marrying my husband, he would always talk about the cannoli’s that his Grandmother would make for him on Christmas. Since his family recipe was not passed down to his mother, nobody in his family had been able to make them until now. I had multiple failed attempts at making this authentic Italian dessert until I was passed down this recipe from one of my students parents (back in the day when I was a teacher).

The recipe is seamless, simple and comes out perfect every time. There are not all the extra steps that are attached to most of the recipes I had tried before, and I love making them for Christmas every year.

This year, was a little crazy, and my kitchen got a “little” disorganized. When I was having trouble finding the recipe I had been gifted, I attempted to try multiple recipes that were online – all of them failed. On Christmas Eve, I pulled out my old recipe book, and there under the book on the shelf was my cannoli recipe. I was thrilled, and decided it was time to share this recipe knowing that so many of the recipes currently online – just do not work.

Enjoy this recipe, savor this recipe and share it with future generations. It is truly a special recipe that your guests will enjoy every time they come over for an Italian dinner.

Cannoli Shells

  • 1 1/3 cups flour
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 Tablespoon sugar
  • 2 Tablespoons Marsala Olive Fruit Oil
  • 1/4 cup sweet white wine
  • Oil for cooking

In a mixing bowl add flour, salt and sugar. Add wine, olive oil and egg yolk, stir until dough holds together. Adding more wine if needed. Knead dough on a lightly floured board until smooth. Cover and let rest 40 to 60 minutes.

Roll dough out to 1/8 inch thick. Cut into 4 or 5 inch squares. Place cannoli tube across corners of squares. Fold one corner around tube, pressing the other corner together, moisten with a little water. Cook 2 or 3 at a time in about 3 or 4 inches of olive oil, until golden brown. Remove cannoli carefully, let cool before filling.

Recipe may be doubled


  • 2 cups ricotta (low-fat)
  • 1/2 cup confectioners’ sugar (or to taste)
  • 1/3 cup milk chocolate chopped small
  • 1 teaspoon vanilla
  • 1 cup cream, whipped
  • 2 tablespoons rum extract (or to taste)

Combine all ingredients in mixing bowl, fold in whipped cream gently.

Fill cannoli with baby spoon. Sprinkle with confectioners’ sugar. Place each cannoli in a paper cup cake liner.

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