The Perfect Homemade Cannoli Recipe

Making homemade cannoli is truly an art and but with this recipe, you will be able to make fantastic cannoli with an amazing salted caramel filling. The flavor of the salted caramel sugar really shines through in this recipe and will pleasantly surprise anyone who bites into one of your desserts. Get ready for everyone to ask about the secret ingredient in your cannoli! It’s all about the sugar…

Salted Caramel Cannoli Recipe

Salted Caramel Cannoli Recipe


  • Cannoli Shell Ingredients:
  • 3 cups flour (384 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 Egg
  • 1 Egg separated
  • 1/2 cup Marsala (120 mL)
  • 3 teaspoons white vinegar
  • 2 Tablespoons water
  • 3 Tablespoons shortening
  • Vegetable Oil or other oil for frying
  • Salted Caramel Cannoli Filling:
  • 32 ounces Ricotta Impastata
  • 1/2 cup The Sugar Tree salted caramel powdered sugar
  • 1 teaspoon lemon zest
  • 1/2 cup mini chocolate chips (optional)


  • Cannoli Shell Directions:
  • In the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, granulated sugar and cinnamon.
  • Add the shortening to the bowl and mix until small crumbled form.
  • Add the egg, one egg yolk, marsala, vinegar and water to the mixer and blend briefly to form a dough.

  • Remove the dough from the mixer and finish by kneading it by hand on a lightly floured work surface.

  • Once the dough is nice and smooth, wrap it tightly and refrigerate for at least an hour.
  • Unwrap the dough and cut it in half- it is easier to work with half of the dough and then repeat with the second half.
  • Roll the dough on a floured surface as thin as possible. If you have a pasta machine, use this to roll the dough to the thinnest setting. The thinner the dough, the lighter and crunchier your cannoli shells will be!
  • Use a cookie cutter or a large glass to cut circles out of the dough. A cutter about 3 inches big is a perfect size
  • Roll the dough circles around the cannoli tubes and seal the edge with a tiny bit of egg white.
  • In a deep skillet or in a deep fryer, heat your oil to about 190 degrees Celsius. Slowly lower the cannoli shells into the hot oil and fry for about 2-3 minutes. It is good to only fry about 3-4 shells at a time to keep the oil temperature steady and ensure that the shells are not over crowded in the pan.
  • Salted Caramel Filling Directions:
  • Stir all of the ingredients together in a large bowl.
  • Transfer the filling into a large piping bag and use this to fill the cannoli shells with the filling.
  • Immediately before serving, dust the cannoli shells with extra salted caramel powdered sugar.
  • Enjoy!

Tips and Tricks:

  • Ricotta impastata is ideal for this recipe as it has less liquid than regular ricotta and makes a nice thick filling. If you do not have ricotta impastata, regular ricotta will work fine if you remove some of the liquid. Set the ricotta in a strainer lined with cheesecloth over night to remove some of the excess water.
  • Using cannoli tubes to fry the cannoli shells is a must! You can easily purchase them online and they are worth the investment – you will want to make this recipe all the time!
  • The cannoli shells can be stored in an airtight container for up to a month so make a big batch and save some for later! Only fill the shells right before you intend to eat the cannolis to prevent them from getting soggy.
  • The salted caramel filling can also be made in advance. If you plan on using the chocolate chips in the filling, add these to the mix last, right before you intend to fill the cannolis to prevent the filling from becoming brown.
  • If you love the salted caramel cannoli filling, try using our raspberry, orange or lemon sugar for a new twist on some yummy cannoli!

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