Cannoli Recipe

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How to make the best cannoli—creamy filling, crisp shells, and all.

By Stella Parks

Stella Parks Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

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Updated on November 7, 2026

How to Form Cannoli Shells

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Why It Works

Brushing the dough with egg white before folding it in half traps air pockets for honeycomb-crisp shells.

Refined coconut oil for deep-frying prevents greasiness since it solidifies as the shells cool.

Using vanilla pudding rather than powdered sugar to sweeten the ricotta yields a silkier filling.

Let’s get this out of the way up front: the most authentic part of this recipe is my reasonably Italian-sounding name.…