Cannoli Nutrition Facts: Calories and Serving Size

Cannoli are crisp Sicilian pastry shells filled with sweetened ricotta, often finished with chocolate chips or chopped pistachios. Their nutrition varies with shell size, filling, and toppings, so this recipe gives a practical estimate for a homemade batch and explains what changes it.

Ingredients

2 cups (250 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1/4 teaspoon fine salt
2 tablespoons (28 g) cold unsalted butter, cut into small pieces
1 large egg, divided
1/4 cup (60 ml) dry white wine or water, plus 1 tablespoon (15 ml) as needed
1 teaspoon (5 ml) white wine vinegar
4 cups (950 ml) neutral frying oil, or enough for a depth of 2 inches (5 cm)
2 cups (475 g) whole-milk ricotta, drained
1/2 cup (60 g) confectioners’ sugar, plus extra for dusting
1/2 teaspoon (2.5 ml) vanilla extract
1/4 cup (45 g) mini semisweet chocolate chips
2 tablespoons (15 g) chopped pistachios, optional

Instructions

Drain the ricotta in a fine-mesh strainer set over a bowl in the refrigerator for at least 1 hour, or preferably overnight. If it is still visibly wet, press it gently with the back of a spoon; excess moisture can make the filling runny.
Whisk the flour, granulated sugar, and salt in a large bowl. Rub in the butter until the mixture looks like coarse crumbs. Beat the egg in a small bowl and reserve 1 tablespoon for sealing the shells. Add the remaining egg, wine, and vinegar to the flour. Mix until a rough dough forms, adding the extra tablespoon of liquid only if dry flour remains.
Knead the dough on a clean surface for about 5 minutes, until smooth and elastic. Cover and let it rest at room temperature for 30 minutes. The rest relaxes the dough so it can be rolled thin without springing back.
Divide the dough in half. Roll one portion very thin, about 1/16 inch (1.5 mm), keeping the other portion covered. Cut twelve 4-inch (10 cm) circles, rerolling scraps as needed. Wrap each circle diagonally around a metal cannoli tube, overlapping the edges. Brush the overlap lightly with reserved egg and press firmly to seal; avoid getting egg on the tube.
Heat the oil in a deep, heavy pot to 350°F (175°C), checking with a thermometer. Fry two or three shells at a time for about 1 to 2 minutes, turning as needed, until blistered and golden. Keep the oil between 350°F and 360°F (175°C and 182°C); lower heat or crowded batches can make shells greasy. Lift out with tongs and drain on a rack or paper towels. When cool enough to handle, carefully slide off the tubes. Cool completely before filling.
Stir the drained ricotta with confectioners’ sugar and vanilla until smooth, then fold in the chocolate chips. Transfer to a piping bag or a sturdy resealable bag with one corner snipped. Pipe filling into both ends of each shell shortly before serving. Add pistachios at the ends if using, and dust with confectioners’ sugar.

Tips

Ricotta moisture differs by brand. Drain it well rather than adding extra sugar to compensate; more sugar can make the filling loose. If ricotta remains grainy, press it through a fine sieve for a smoother texture.
Wine gives the shell a subtle aroma and helps produce a crisp, blistered texture. Water works as a nonalcoholic substitute, though the shells may be a little less fragrant. The alcohol in the dough is not a reason to treat a finished pastry as an alcoholic drink.
Use a thermometer to control frying oil, and fry a test piece first. If it browns too quickly, lower the heat; if it absorbs oil and stays pale, let the oil return to temperature before continuing.
Fill shells just before serving. Filling them early softens the crisp pastry, even when the cannoli are refrigerated.

Serving Suggestions

Serve the cannoli as a small dessert with espresso, unsweetened coffee, or tea. A light dusting of confectioners’ sugar is traditional, while chopped pistachios or a few extra chocolate chips add crunch. For a dessert platter, arrange them alongside fresh berries or sliced citrus, keeping the fruit separate until serving so the shells stay crisp.

This batch makes 12 medium cannoli. For a nutrition estimate, divide the full batch into 12 equal filled pastries and count the toppings used. As a broad estimate, one medium cannolo made with this recipe has about 250–300 calories, 5–7 g protein, 25–32 g carbohydrate, and 13–17 g fat. These are approximate values, not laboratory analysis: oil absorption, shell thickness, ricotta brand, and the amount of filling can shift them substantially. Larger bakery-style cannoli can contain considerably more per piece.

Variations

For a simpler filling, omit the chocolate and pistachios and add 1 teaspoon (2 g) finely grated orange zest. For a citrus-and-chocolate version, use both zest and chips. A small pinch of cinnamon or a little finely chopped candied orange peel also works well; add flavorings sparingly so they do not overwhelm the ricotta.

If you do not have metal tubes, shape the dough into small rounds and fry them as crisp pastry chips, then serve with the ricotta filling as a dip. This changes the presentation but avoids trying to form shells around unsuitable cookware. For a lighter-sized portion, make 24 smaller shells and pipe each with less filling; the nutrition per piece decreases, but the batch’s total nutrition remains similar.

Storage and Reheating

Store unfilled shells in an airtight container at cool room temperature for up to 3 days. Keep the ricotta filling in a covered container in the refrigerator and use it within 3 days; refrigerate it within 2 hours of preparation. Filled cannoli are best eaten within a few hours and should be refrigerated if they will be held longer than 2 hours. Their shells soften over time, so filling them again just before serving is best.

Do not reheat filled cannoli. If an unfilled shell has lost some crispness, warm it briefly in a 300°F (150°C) oven for 3 to 5 minutes, then cool completely before piping. Never warm the ricotta filling with the shell.

Frequently Asked Questions

How many calories are in one cannolo?
For this recipe, estimate roughly 250–300 calories per medium filled cannolo, assuming 12 servings and the listed ingredients. Size, frying-oil absorption, and optional toppings make the real amount variable.

Are cannoli usually high in sugar?
They are sweet pastries, and both the shell and filling contribute carbohydrates and sugar. This batch uses 1/2 cup confectioners’ sugar in the filling; reducing it slightly will make the filling less sweet, though it may taste more tart.

Can I make cannoli shells ahead?
Yes. Fry and cool the shells, then keep them airtight at room temperature for up to 3 days. Make the filling separately, refrigerate it, and pipe it into shells close to serving time.

Why did my cannoli shells turn soft?
The most common reason is filling them too far ahead. Wet ricotta can also thin the filling and soften pastry faster, so drain the cheese thoroughly and pipe only shortly before serving.

Can I bake the shells instead of frying them?
This dough is designed for frying, which creates its characteristic crispness and blistered surface. Baking will produce a different, less traditional texture, so use a recipe specifically developed for baked cannoli shells if you want to avoid frying.

Can I freeze cannoli?
Freeze the unfilled shells in an airtight container for up to 1 month; thaw at room temperature and crisp briefly in a low oven if needed. Freezing filled cannoli is not recommended because the ricotta filling can become watery and the shells soggy after thawing.

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