Making authentic Italian treats at home is easier than you might think. A classic cannoli with a crisp shell and sweet ricotta filling is one of my favorite desserts to make.
Traditional recipes usually use eggs in the dough to bind everything together. I created this completely eggless Italian cannoli so anyone with an egg allergy or dietary restriction can still enjoy this bakery classic.
The secret to getting that bubbly, crunchy shell is a splash of sweet wine and vinegar in the dough. You get that amazing crisp texture without needing any eggs at all.
Inside, the creamy ricotta filling is lightly spiced and dotted with chocolate chips. Just pipe it into the shells right before you eat for the ultimate crunch.
If you have been searching for a reliable egg free dessert that tastes truly authentic, this recipe is for you.
Why You’ll Love It
Crisp, Bubbly Shells – The paper-thin shells fry into delicate, golden pastries with a satisfying crunch that contrasts beautifully with the creamy filling.
Rich Marsala Flavor – Sweet Marsala gives the shells a warm, lightly sweet flavor that makes them taste wonderfully authentic.
Silky Ricotta Center – Well-drained whole milk ricotta creates a smooth, creamy filling that feels rich without becoming heavy.
Delicious Texture Contrast – Crisp pastry, creamy ricotta, crunchy pistachios, and mini chocolate chips make every bite exciting.
Ingredient List
For the Shells
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Salt
- 2 tbsp Cold Unsalted Butter
- 1/3 cup Sweet Marsala Wine
- 1 tbsp White Vinegar
- 4 cups Vegetable Oil
For the Ricotta Filling
- 2 cups Whole Milk Ricotta Cheese
- 3/4 cup Powdered Sugar
- 1/4 tsp Ground Cinnamon
- 1 tsp Pure Vanilla Extract
- 1/3 cup Mini Semi-Sweet Chocolate Chips
- 1/4 cup Chopped Pistachios
Directions
Step 1
Drain whole milk ricotta cheese in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 4 hours to remove excess whey.
Step 2
Whisk all-purpose flour, granulated sugar, ground cinnamon, and salt together in a bowl. Cut in cold unsalted butter until crumbly, then pour in sweet Marsala wine and white vinegar, kneading for 5 minutes until a smooth, firm dough forms.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes.
Step 3
Divide the rested dough into two pieces and roll out on a lightly floured surface until paper-thin, about 1/16-inch thick.
Step 4
Cut out 4-inch circles with a round cutter, wrap each circle snugly around an aluminum cannoli form, and seal the overlapping edges with a small dab of water, pressing firmly to secure.
Step 5
Heat vegetable oil in a deep pot to 360°F (180°C). Fry the wrapped shells 2 at a time for 2 to 3 minutes until golden and bubbly, then drain on paper towels and slide the metal tubes out while warm.
Step 6
Beat the drained ricotta, powdered sugar, ground cinnamon, and vanilla extract with a hand mixer on low speed until smooth and creamy, then fold in mini chocolate chips.
Step 7
Transfer the ricotta filling to a piping bag fitted with a large round tip and pipe into both ends of each cooled cannoli shell just before serving.
Step 8
Dip the exposed filling ends into chopped pistachios and dust the filled shells with powdered sugar.
Tips
Drain The Ricotta Well
Let the ricotta drain in the refrigerator for at least 4 hours, and preferably overnight if it looks very wet. Extra liquid can make the filling loose and cause the shells to lose their crisp texture.
Before mixing, gently press the ricotta with the back of a spoon to remove any remaining whey. Do not skip this step, even when using whole milk ricotta.
Rest The Dough Fully
Knead the dough until it feels smooth and firm, then wrap it tightly and let it rest for 45 minutes. This gives the flour time to relax, making the dough much easier to roll thin.
If the dough keeps shrinking while you roll it, let it rest for another 10 minutes before continuing. Avoid adding too much flour, since it can make the shells stiff and less bubbly.
Roll The Dough Very Thin
Roll the dough to about 1/16 inch thick, almost thin enough to see the surface beneath it. Thick circles may stay soft in the center and can be harder to wrap neatly around the cannoli forms.
Roll and cut one piece at a time while keeping the remaining dough covered. This prevents the dough from drying out before you shape the shells.
Try These Next
- Eggless Classic Italian Tiramisu
- Eggless French Madeleines
- Eggless French Vanilla Creme Brulee
- Eggless Fresh Fruit Tart
- Eggless Portuguese Custard Tarts
Questions You Might Have
How do I keep the ricotta filling from becoming runny?
Drain the ricotta in the refrigerator for at least 4 hours, since extra whey can make the filling too soft. For an even thicker filling, drain it overnight and avoid adding any liquid beyond the vanilla extract.
Eggless Italian Cannoli
Ingredients
Equipment
Method
- Drain whole milk ricotta cheese in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 4 hours to remove excess whey.
- Whisk all-purpose flour, granulated sugar, ground cinnamon, and salt together in a bowl. Cut in cold unsalted butter until crumbly, then pour in sweet Marsala wine and white vinegar, kneading for 5 minutes until a smooth, firm dough forms. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes.
- Divide the rested dough into two pieces and roll out on a lightly floured surface until paper-thin, about 1/16-inch thick.
- Cut out 4-inch circles with a round cutter, wrap each circle snugly around an aluminum cannoli form, and seal the overlapping edges with a small dab of water, pressing firmly to secure.
- Heat vegetable oil in a deep pot to 360°F (180°C). Fry the wrapped shells 2 at a time for 2 to 3 minutes until golden and bubbly, then drain on paper towels and slide the metal tubes out while warm.
- Beat the drained ricotta, powdered sugar, ground cinnamon, and vanilla extract with a hand mixer on low speed until smooth and creamy, then fold in mini chocolate chips.
- Transfer the ricotta filling to a piping bag fitted with a large round tip and pipe into both ends of each cooled cannoli shell just before serving.
- Dip the exposed filling ends into chopped pistachios and dust the filled shells with powdered sugar.