Craving a large cannoli but wondering about the calorie count? This recipe delivers a generous, restaurant-style cannoli with a crispy, golden shell and a rich, creamy ricotta filling, while also breaking down exactly what goes into each indulgent bite. We’ll walk you through making the classic Sicilian pastry from scratch, plus provide a realistic calorie estimate for a large (about 5-inch) cannoli, so you can enjoy it with full awareness.
Ingredients
- For the shells:
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon unsweetened cocoa powder (optional, for color)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons (30 g) cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 1/2 cup (120 ml) dry white wine or marsala, plus more if needed
- 1 teaspoon white vinegar
- Vegetable or canola oil, for deep frying (about 4 cups / 1 liter)
- 1 large egg white, lightly beaten (for sealing the shells)
- For the filling:
- 2 cups (500 g) whole-milk ricotta, drained overnight
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup (40 g) mini chocolate chips (optional)
- For garnish:
- Powdered sugar, for dusting
- Chopped pistachios or candied orange peel (optional)
Instructions
- Drain the ricotta: At least 8 hours before making the filling, place the ricotta in a fine-mesh strainer set over a bowl. Cover and refrigerate. This removes excess whey, ensuring a thick, non-runny filling.
- Make the dough: In a large bowl, whisk together the flour, sugar, cocoa (if using), cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal. Add the egg yolk, wine, and vinegar; stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 2–3 minutes, until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.
- Roll the dough: Divide the dough in half. Using a pasta machine or rolling pin, roll each half into a thin sheet, about 1/16-inch (1.5 mm) thick. The dough should be almost translucent.
- Cut and wrap: Using a 4-inch (10 cm) round cutter, cut out circles. Place a cannoli tube (or a clean, dry metal tube about 1 inch / 2.5 cm in diameter) diagonally across each circle. Brush the far edge with a little egg white, then roll the dough around the tube, pressing to seal. The egg white acts as glue.
- Fry the shells: In a deep, heavy pot, heat about 2 inches (5 cm) of oil to 375°F (190°C). Working in batches, fry the shells, turning occasionally, until deep golden brown and blistered, about 2–3 minutes. Drain on paper towels. When cool enough to handle, carefully slide the shells off the tubes. Let cool completely.
- Make the filling: In a medium bowl, combine the drained ricotta, powdered sugar, and vanilla. Beat with a spatula until smooth and creamy. Fold in the chocolate chips if using. Cover and refrigerate until ready to fill.
- Fill the cannoli: Just before serving, transfer the filling to a piping bag fitted with a large star tip. Pipe the filling into each shell from both ends, so it fills the center completely. Dust generously with powdered sugar and garnish with pistachios or orange peel if desired. Serve immediately.
Tips
- Drain the ricotta thoroughly: This is non-negotiable. If your ricotta is wet, the filling will be runny and make the shells soggy. Overnight draining is best; if you’re short on time, at least 4 hours.
- Keep the dough thin: Thick dough won’t crisp properly and will taste doughy. Roll it as thin as you can without tearing.
- Seal the shells well: Press the edges firmly with your fingers after brushing with egg white. If they open during frying, the shell will be misshapen and the filling will leak.
- Fill only at the last minute: Filled cannoli become soggy within 30 minutes. For the best texture, fill them right before serving. If you must prep ahead, fry the shells and make the filling, but store them separately.
Serving Suggestions
Serve large cannoli as a show-stopping dessert at parties, or pair one with an espresso or a glass of sweet Marsala for an authentic Italian treat. For a plated dessert, drizzle with melted chocolate or a berry coulis and add a scoop of vanilla gelato. They also work beautifully on a dessert buffet—just fill them close to serving time.
Variations
- Chocolate cannoli: Add 2 tablespoons (15 g) unsweetened cocoa powder to the dough and fold 1/4 cup (60 g) melted dark chocolate into the filling.
- Pistachio cannoli: Fold 1/2 cup (60 g) finely chopped pistachios into the filling and garnish with more pistachios.
- Citrus cannoli: Add 1 teaspoon grated orange or lemon zest to the filling for a bright, fresh flavor.
- Savory cannoli: For a unique appetizer, omit the sugar from the dough and fill with a mixture of ricotta, herbs, and sun-dried tomatoes.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. The filling can be refrigerated for up to 2 days. Once filled, cannoli are best eaten immediately; they will soften in the refrigerator. To re-crisp unfilled shells, place them in a 350°F (175°C) oven for 5 minutes. Never microwave them, as they will become chewy and tough.
Frequently Asked Questions
How many calories are in a large cannoli?
A large cannoli (about 5 inches long) made with this recipe contains approximately 450–550 calories. This estimate includes the fried shell (about 150–200 calories) and the sweetened ricotta filling (about 300–350 calories). The exact count varies based on the type of ricotta, the amount of sugar, and whether you add chocolate chips or other garnishes.
Can I use store-bought cannoli shells?
Yes, you can, but they won’t be as fresh or flavorful as homemade. If using store-bought, look for crisp, unshelled shells and fill them just before serving. The calorie count will be similar, but check the package for specifics.
Why is my cannoli filling runny?
The most common cause is not draining the ricotta long enough. Whole-milk ricotta contains a lot of whey; if not removed, it thins the filling. Also, be sure to use powdered sugar, not granulated, as it dissolves more easily and helps stabilize the mixture.
Can I make cannoli ahead of time?
You can prepare the shells and the filling up to a day ahead, but never fill the shells until just before serving. Filled cannoli will become soggy within 30 minutes. If you need to serve them later, keep the components separate and fill on-site.
What is the best oil for frying cannoli shells?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and a strong flavor that can overpower the delicate pastry.
Can I bake the shells instead of frying?
Baking will not produce the same blistered, crispy texture, and the shells will be more like a firm cracker. If you want to reduce calories, you can try baking at 400°F (200°C) for 10–12 minutes, but the result will be different from traditional fried cannoli.
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