Name: Churro Cannolis (Cannoli Recipe and Cannoli Filling) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons salted butter; 1 large egg, separated; ¼ cup marsala wine; ¼ cup heavy whipping cream; 1 cup ricotta cheese, strained; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 3 tablespoons mini chocolate chips; 4 tablespoons butter; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; finely chopped pistachios; mini chocolate chips (optional)

Jump to Recipe·5.1 from 12 reviews

Get ready to fall completely in love with Churro Cannolis (Cannoli Recipe and Cannoli Filling)! Imagine a classic Italian cannoli shell, crisp and golden, rolled in a sparkly cinnamon-sugar coat—just like your favorite churro. Inside, you’ll find a luscious, creamy ricotta filling studded with mini chocolate chips and scented with vanilla and cinnamon. Every bite is a festival of textures and flavors, and the best part is you can fry, air fry, or even bake these beauties right at home. If you’ve ever dreamed of the perfect mashup dessert, Churro Cannolis (Cannoli Recipe and Cannoli Filling) might just be your new obsession.

Ingredients You’ll Need

Churro Cannolis (Cannoli Recipe and Cannoli Filling) Recipe - Recipe Image

Ingredients You’ll Need

The secret to irresistible Churro Cannolis (Cannoli Recipe and Cannoli Filling) lies in a handful of tried-and-true ingredients. Each one brings its own special something—think buttery richness, a hit of marsala wine for just the right snap, creamy ricotta for silkiness, and of course, that iconic cinnamon-sugar kiss for pure churro joy. Don’t skimp on the little touches—they’re what make this recipe unforgettable!

All Purpose Flour: Gives the shells their structure and just the right chew—try to use a good-quality brand for best results.
Granulated Sugar: Sweetens both the shells and that irresistible churro coating for classic, dessert-level delight.
Salted Butter: Adds richness and helps the dough come together with a yummy, tender texture.
Large Egg (separated): Yolk gives richness to the dough, while the egg white seals the shell edges for a perfect fry.
Marsala Wine: The not-so-secret ingredient that makes cannoli shells shatteringly crisp—dry sherry also works!
Heavy Whipping Cream: Whips up light and fluffy to make your cannoli filling impossibly airy and decadent.
Ricotta Cheese (strained): The heart of the filling, it must be well-strained for the creamiest (never runny) result.
Vanilla Extract: Rounds out the filling with a sweet aromatics—don’t skip it!
Ground Cinnamon: Used in both filling and coating, it brings that signature churro warmth with every bite.
Mini Chocolate Chips: Little bursts of chocolatey goodness that turn every bite into a celebration.
Butter: Brushed on the shells to help the cinnamon-sugar stick—plus a buttery taste that’s totally irresistible.
Chopped Pistachios (optional): Adds a gorgeous pop of color and a nutty crunch—totally optional but highly recommended.

How to Make Churro Cannolis (Cannoli Recipe and Cannoli Filling)

Step 1: Make the Dough

Start by pulsing together the flour, sugar, and butter in your food processor until you get pea-sized bits. Add the egg yolk and marsala wine, and pulse until a dough comes together. It should look a little shaggy, but if you squish it, it’ll hold its shape. Scoop it out, wrap tightly, and chill for at least half an hour—up to four hours if you want to work ahead. This chill time is the secret to easy rolling and tender shells.

Step 2: Roll and Shape the Shells

Once your dough is well-chilled, roll it out on a lightly floured surface until very thin—somewhere between one-sixteenth and one-eighth inch. Use a round cookie cutter (about 3 inches is perfect, but smaller works for mini cannolis!) to stamp out circles. Gather and re-roll any dough scraps to maximize yield. Beat your reserved egg white until loose, which will help the edges stick together when you shape the shells around the cannoli tubes.

Step 3: Choose Your Cooking Method

This is where you get to decide: fry, air fry, or bake? For fried shells, heat oil to 350°F and fry until golden, just 1-2 minutes per batch—never overcrowding the pan. Air fryer fans, preheat to 400°F and cook for 5-7 minutes till crisp. Baking is also easy: bake at 350°F for 15-17 minutes until golden and set. In every case, make sure to wrap the dough loosely around your cannoli tubes, sealing the edges with egg white, then cool the shells fully before filling.

Step 4: Whip Up the Creamy Cannoli Filling

While your shells cool, start straining your ricotta (seriously, this makes all the difference). For the fluffiest filling, whip heavy cream to stiff peaks, then gently fold in ricotta, vanilla, cinnamon, and those irresistible mini chocolate chips. This dreamy mixture goes straight into a piping bag, ready to be piped into your crunchy churro shells.

Step 5: Coat the Shells in Cinnamon Sugar

Now, the churro magic happens. Melt some butter and brush it gently onto the cooled shells. In a separate bowl, mix sugar with cinnamon, then roll those buttered shells until they’re absolutely shimmering and coated—your kitchen will smell like heaven. This step adds that unmistakable churro sweetness and crunch, so don’t rush it!

Step 6: Fill and Garnish

Just before serving, fill each churro shell with your cannoli filling. Use a piping bag for the classic look (and easiest filling). For a dramatic finishing touch, press the ends into crushed pistachios or extra chocolate chips. Serve immediately for maximum crunch and creaminess—your friends and family won’t be able to resist!

How to Serve Churro Cannolis (Cannoli Recipe and Cannoli Filling)

Garnishes

When it comes to finishing your Churro Cannolis (Cannoli Recipe and Cannoli Filling), it’s all about simple but stunning garnishes. A sprinkle of crushed pistachios adds color and texture, while a handful of extra mini chocolate chips is always a crowd-pleaser. You can even dust with an extra touch of cinnamon or icing sugar to make them truly picture-perfect for your dessert table.

Side Dishes

To make your dessert spread extra special, pair these cannolis with a shot of espresso or cappuccino for an authentic Italian touch. Fresh, juicy berries or a simple fruit salad are the perfect light, refreshing contrast to the richness of your treats. A scoop of vanilla or cinnamon ice cream never hurts either!

Creative Ways to Present

Let your creativity shine when presenting Churro Cannolis (Cannoli Recipe and Cannoli Filling). Try stacking them in a pyramid on a rustic wood board for a show-stopping centerpiece, arranging them in paper cupcake liners for individual servings, or nestling them in a box for a dreamy edible gift. If you’re entertaining, set up a ‘decorate your own cannoli’ bar with bowls of sprinkles, nuts, and chocolate chips.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Churro Cannolis (Cannoli Recipe and Cannoli Filling), store the filled cannolis in the refrigerator. They’ll stay delicious for up to two days, though the shells may gradually soften as they absorb the creamy filling. For the ultimate fresh crunch, store shells and filling separately and fill just before serving.

Freezing

While filled cannolis don’t freeze well (the filling can cause the shells to get soggy), you can absolutely freeze unfilled cannoli shells! Simply cool them fully, then place in an airtight container or zip-top bag, separating layers with parchment paper. They’ll keep for a month—just thaw at room temperature when ready.

Reheating

If your cannoli shells have lost a bit of their crunch, pop empty shells into a 300°F oven for 3-5 minutes to bring back their crispy magic. Let cool completely before adding filling. Filled cannolis should be served chilled—you won’t need to reheat those.

FAQs

Can I make Churro Cannolis (Cannoli Recipe and Cannoli Filling) gluten free?

Yes! Simply substitute a 1:1 gluten free all-purpose flour blend for the regular flour in the shells—just double check that your blend contains xanthan gum for elasticity. Everything else stays the same, and your gluten free friends will be thrilled.

My ricotta is really watery—what should I do?

No worries! Spread your ricotta onto a double layer of paper towels, top with more paper towels, and press gently to soak up any excess moisture. Draining the ricotta thoroughly is key for a creamy, thick filling that holds up when piped.

Is it possible to make the Churro Cannolis (Cannoli Recipe and Cannoli Filling) shells in advance?

Absolutely—shells can be made up to 2 days ahead. Store them in an airtight container at room temperature until you’re ready to coat and fill. This is a fantastic way to save time before a party or dinner!

Can I use store-bought ricotta for the filling?

Definitely. Just make sure to strain it well, as most store brands are quite moist. If you can find a high-quality, small-batch ricotta, even better—the flavor and texture will make your cannoli filling sing.

What if I don’t have cannoli tubes?

No tubes? No problem! You can make DIY molds from rolled-up aluminum foil (tightly wrapped and sealed) or even the handles of metal spoons, as long as they’re oven safe and the dough wraps securely.

Final Thoughts

If you’re looking for joy in dessert form, Churro Cannolis (Cannoli Recipe and Cannoli Filling) are pure happiness. They’re a little bit Italian pastry wonder, a little bit cinnamon-sugar magic, and entirely irresistible. Don’t be surprised if these become your family’s most requested treat—so grab your mixer, invite a friend, and get ready for crispy, creamy, cinnamony perfection!