Homemade Cannoli with Pastry Cream

Crispy Shells, Silky Cream & Chocolate Chips – An Italian Classic Made Easy!

These homemade Sicilian-style cannoli are the ultimate indulgence—crispy, golden shells filled with luscious, vanilla-kissed pastry cream and topped with mini chocolate chips. No need to drain ricotta or fuss with complex techniques—this version keeps it simple while delivering all the charm and flavor of the real deal.

💖 Why You’ll Love This Recipe

🍫 Crispy & Creamy – Crisp shells + silky pastry cream = perfection.
⏳ Easier Than Traditional – Skip the ricotta, no draining or blending.
🇮🇹 Authentically Inspired – Marsala wine and pastry cream evoke classic Sicilian flavor.
🎉 Guest-Worthy – Gorgeous presentation and totally customizable.

🛒 Ingredients

Makes 12–14 cannoli

For the Shells

1 cup (125g) all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
1 tbsp unsalted butter, cold and cubed
1 egg white
¼ cup (60ml) Marsala wine (or dry white wine + 1 tsp vinegar)
Vegetable or sunflower oil, for frying

For the Pastry Cream

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 egg yolks
¼ cup (30g) cornstarch
1 tsp vanilla extract
1 tbsp butter

For Assembly

½ cup mini chocolate chips
Powdered sugar, for dusting

👩‍🍳 Step-by-Step Instructions

1. Make the Dough

In a bowl, mix flour, sugar, and salt.
Cut in cold butter until the texture resembles coarse crumbs.
Add egg white and Marsala wine. Knead until a smooth dough forms.
Wrap in plastic wrap and let it rest for 30 minutes.

2. Roll & Fry the Shells

Roll dough very thin—about 1/16-inch—and cut into 4-inch circles.
Wrap circles around cannoli tubes or metal forms. Seal with a bit of egg white.
Fry in hot oil (375°F/190°C) for 2–3 minutes or until golden brown.
Transfer to paper towels. Let cool before removing from tubes.

3. Prepare the Pastry Cream

In a saucepan, heat the milk until just steaming.
In a bowl, whisk sugar, egg yolks, and cornstarch.
Slowly pour some hot milk into the yolks to temper, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla and butter.
Let cool, then chill in the fridge for at least 2 hours before using.

4. Fill & Decorate

Transfer pastry cream to a piping bag fitted with a star or round tip.
Pipe cream into both ends of each shell until full.
Dip ends in mini chocolate chips and dust with powdered sugar.

🧁 Pro Tips for Perfect Cannoli

No cannoli tubes? Use metal rods or the handle of a wooden spoon wrapped in foil.
The thinner, the better – Thin dough = crispier shells.
Fill right before serving to maintain crunch.
Store components separately if making ahead.

🍋 3 Irresistible Variations

Lemon Cream Cannoli – Add zest of 1 lemon to pastry cream.
Pistachio Delight – Dip filled ends in finely chopped pistachios.
Chocolate Shells – Mix 2 tbsp unsweetened cocoa powder into the shell dough for a chocolate twist.

🌟 Why This Recipe Works

Unlike traditional ricotta-filled cannoli, this version uses smooth pastry cream for a rich, custard-like texture that’s easier to work with and incredibly flavorful. Marsala wine in the dough adds depth and crunch, giving you all the authenticity—without the extra effort.