What is a Cannoli and What Does it Taste Like? Explore this beloved Italian treat and learn about its distinct taste and history.

The cannoli is a delicious, indulgent dessert that has become a beloved symbol of Italian cuisine. Curious about this tube-shaped delicacy, its origins, and how to make it at home? Read on to find out everything you need to know.

What is a Cannoli and What Are Its Ingredients?

Air fryer cannolis, lightly dusted with powdered sugar, offer a crispy, golden treat that's just as delightful as traditional fried versions.

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A cannoli is a classic Italian dessert, featuring a crispy, tube-shaped pastry filled with a rich, sweet cheese mixture.

The crunchy pastry shell is crafted with basic ingredients like flour, sugar, eggs, and butter, and is often infused with marsala wine, which adds a unique sweetness and helps create a tender, flaky texture.

The indulgent filling, typically made with ricotta cheese and sugar, is sometimes enhanced with mascarpone or flavored with hints of lemon or orange zest for added freshness. The final touch is a light dusting of powdered sugar.

In Italy, a single cannoli is referred to as a 'cannolo,' while multiple cannolis are simply called 'cannoli.' In the U.S., however, it's common to use 'cannoli' for the singular and 'cannolis' for the plural, and that's the convention we'll follow here.

What Does the Word 'Cannoli' Mean in Italian?

In Italian, "cannoli" is the plural form of "cannolo," which translates to "little tube."

What Does a Cannoli Taste Like?

Simply put, they taste divine. Cannolis are sweet without being overwhelming. The filling is luxuriously creamy with a delicate tang from the cheese, while the shell is crisp, lightly sweet, and sturdy enough to hold the rich filling.

The History of Cannoli

Photo by Kims Cooking Now.

Sugar was brought to Sicily between 827 and 1091, during the era of Arab rule under the Emirate of Sicily. This pivotal moment set the stage for many of the beloved Italian desserts we know today, including cannoli. Initially called cappelli di turchi, or 'Turkish hats,' it shows that Sicilians once believed the cannoli had Middle Eastern origins.

While the cannoli is now a quintessential Sicilian treat, it has strong ties to Carnevale. Some even suggest it was originally a symbol of fertility during the festival.

Cannoli vs. Cream Horn

A close-up of cream horns made from flaky puff pastry, filled with a sweetened cream cheese mixture.

Cannolis and cream horns may both be tube-shaped desserts, but they are distinct from one another.

The cream horn features a delicate puff pastry shell, typically filled with sweetened whipped cream or custard. On the other hand, the cannoli boasts a fried, crisp shell filled with a denser ricotta-based filling. Cannoli shells are thinner and crunchier compared to the light, airy texture of cream horn shells, which are characteristic of puff pastry.

Variations of Cannoli

A cannoli filled with ricotta and made using wafer cookies.

Chef John

There are many ways to prepare a cannoli. The traditional filling is a simple mix of ricotta (or mascarpone), sugar, and sometimes a dash of vanilla. Here are some popular variations and additions:

Chocolate chips or candied fruits add welcome bursts of sweetness to the filling or the shell
Chopped pistachios lend color, nuttiness, and crunch to the filling or the shell
Finished cannolis are sometimes dipped in melted chocolate for a touch of elegance and flavor

How to Make Cannolis

A platter of three cannolis, each filled with a creamy pumpkin filling.

Kim's Cooking Now

Making bakery-quality cannolis may seem challenging, but it's likely easier than you think. With the right knowledge and techniques, you'll be making perfect cannolis every time. Here are some expert tips and tricks to help you get it just right:

The Shell

Roll the dough as thin as possible (while maintaining enough sturdiness to hold the filling) to ensure a perfectly crispy texture.
Use a candy or deep fry thermometer to make sure the oil stays at the temperature your recipe requires. If it's too hot or too cold, your shells might end up underdone and soft or overdone and burned.
You'll need cannoli molds to roll the shells into the right shape. A wooden dowel, an aluminum foil tube, or even a spare curtain rod will work in a pinch if you don't have commercial cannoli molds.

Tip: If you're pressed for time, you can always buy pre-made cannoli shells from the store. These are typically available in the baking section or the international foods aisle.

The Filling

Use paper towels to strain the ricotta before adding the sugar. This way, the mixture won't end up too wet.
Don't fill the cannolis until right before serving so the filling doesn't seep into the shells and make them soggy. If you need to fill them more than a few hours before serving, store them in the freezer.
Is your filling a bit too stiff to pipe into the shell? No problem! You can thin it out with a splash of cold milk or half-and-half. Just don't add too much to prevent a soupy texture.