Homemade Cannoli and Philadelphia

A recipe for Homemade Cannoli inspired by our time in Philadelphia! Crisp, cinnamon-scented shells are filled with a creamy ricotta mixture for a wonderful contrast in textures.

Disclosure: I received a two night stay at The Logan Hotel in exchange for my honest review. All comments and opinions are my own.

Philadelphia

In 2017, we spent a long weekend visiting Philadelphia, Pennsylvania and I have covered our experiences in a series of four blog posts. We had such a wonderful first time in this amazing city.

I am starting with our stay at The Logan Philadelphia and pairing the post with a recipe for Homemade Cannoli.

Check out the rest of our time in Philadelphia:

• Strawberry White Chocolate Milkshake and Reading Terminal Market, Academy of Natural Sciences, Rittenhouse Square
• Philly Cheesesteak and The Franklin Institute, Old City, Independence National Historic Park
• Cheung Fun (Steamed Rice Noodle Rolls) and Please Touch Museum, Chinatown, Franklin Square

The Logan Philadelphia

The Logan Philadelphia opened in 2015, taking over the building previously occupied by the Four Seasons at the northeast corner of North 18th Street and the Benjamin Franklin Parkway in Philadelphia’s Center City.

The hotel is named after James Logan, a colonial secretary to William Penn, Mayor of Philadelphia, chief justice of the PA Supreme Court, lieutenant governor and acting governor, and a founding trustee of the College of Philadelphia. It is a part of CURIO, a collection by Hilton.

The location was absolutely amazing for our first family vacation to Philadelphia. It is next door to the Academy of Natural Sciences of Drexel University and a short walk to The Franklin Institute.

The Philadelphia Museum of Arts, Chinatown, Reading Terminal Market, and Rittenhouse Square are all within a mile. Independence Hall is about 1.5 miles away and the Delaware River waterfront is a bit further at a little over 2 miles.

We left Northern Virginia around 6 am on Saturday morning to avoid the beach traffic that often hits I-95 during the summer weekends in our area.

It was an easy drive and took about 3 hours. With our kids and luggage in tow, we took advantage of the hotel’s valet parking with in and out access (for an additional fee, allow 10 minutes for car retrieval).

Upon walking into The Logan, we were greeted with an urban-style interior mixed with historical inspiration and local artwork.

I personally loved the upscale feel while still being accessible to families. I was able to enjoy the relaxing atmosphere without feeling out of place with my 2 and 5 year olds.

The ceiling of the lobby is adorned with the many faces that helped shape Philadelphia. There are plenty of secluded seating areas if you need a breather and local artwork lines the halls.

Check out more information about the art collection on The Logan’s website.

Standard Room

The hotel is home to 391 bold guest rooms and suites. The modern, yet traditional, theme through the lobby and halls of The Logan continues in the rooms with locally curated artwork and nods to the city.

We had a quiet courtyard view in a 400 square foot standard room. It was perfect for our family of four and particularly spacious compared to other city hotels we have visited. The bathroom itself was also a comfortable size.

During our visit, in-room amenities included a single-serve Kuerig machine with coffee and tea, mini-beverage cooler, bluetooth radio clock with charging station for iPhone and Android, toiletries, hair dryer, iron and ironing board, same day laundry and dry cleaning service, WiFi, 42″ HDTVs with cable and HD channels, and a laptop-sized safe.

As a note, there wasn’t a microwave and the mini-refrigerator had a notice on the front that it was only to be used to keep beverages chilled and wasn’t safe for food/dairy.

I especially loved the personalized touches. The kids enjoyed their mini bathrobes that matched our larger Rocky-style robes.

They were also each given a pack with sunglasses, crayons, and the hotel’s own Philadelphia-themed coloring books.

Evan was able to recognize and color pages that featured the different sites he visited during the weekend like the Swann Fountain in Logan Square, the Academy of Natural Sciences, The Franklin Institute, the Rocky statue at the Art Museum, the Liberty Bell, and the carousel at the Please Touch Museum.

Cannoli

We were also surprised with a Build-Your-Own Cannoli platter.

There were two filling options, Chocolate Chip and Candied Orange, along with a small bowl of chopped pistachios. The mini cannoli shell size was perfect for the kids.

Additional Amenities

The saltwater indoor pool was perfect a place to unwind after a day touring Philadelphia. It has a beautiful deep blue color and the temperature was just right.

Adjacent to the pool is the well-equipped 24-hour fitness center with treadmills, ellipticals, bikes, a rowing machine, weight machines and free weights.

This floor also houses the Spa and Wellness Center with massages, skin care, body treatments, and nail services.

If you want some fresh air while still staying on the property, the hotel has a large courtyard with seating and a cascading fountain.

Urban Farmer

For dining, The Logan Hotel is home to Urban Farmer, Philadelphia’s Steakhouse.

Designed by the Sage Restaurant Group, this stylish Philadelphia restaurant “translates the art, culture and classic elegance of the Northeast into artful cuisine prepared with fresh, local ingredients.”

Menus are available for breakfast, weekend brunch, lunch, happy hour, and dinner. Don’t feel like dining-in? You can enjoy a selection of cocktails in their lounge or order room service with Urban TO GO.

We stopped by for breakfast before heading out for our full day taking in the sites.

We were first brought a seasonal bowl of heirloom tomatoes with local blue cheese which was a welcome sight after my over-indulgence with sweets the day before. Some of Claire’s favorite foods are tomatoes and cheese, so she was particularly excited about this dish.

From the menu, Chad picked the Eggs Benedict while I had the Vanilla Yogurt Panna Cotta (which Claire also ended up taking about half). The yogurt panna cotta was so light and paired perfectly with the granola and fresh berries.

The kids split a Bagel and Evan had the Scrambled Eggs from the kids menu with Toast and a Crispy Potato. I loved the added touch of the seed packet placed on top of the check as we were leaving.

Assembly Rooftop Lounge

On the 9th floor, you can enjoy cocktails in the open-air lounge with beautiful views of Logan Square and the surrounding area at Assembly.

Overall, we had an incredible weekend and I can’t wait to share the rest of our visit to Philadelphia.

Homemade Cannoli

Inspired by the Build-Your-Own Cannoli at The Logan Hotel and even more Cannoli I enjoyed at Reading Terminal Market, I was excited to attempt my own Cannoli after getting back home.

With origins in Sicily, the cannolo was brought to Philadelphia in the early 1900s by Italian immigrants. These pastries are formed by wrapping thin circles of dough around a tube or form and frying until golden. They are finished with a sweetened ricotta filling piped through the center immediately before serving.

Cannoli Shells

The homemade cannoli shells come together with a combination of flour, sugar, cinnamon, salt, shortening, and Marsala wine.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If avoiding vegetable shortening, swap for 4 tablespoons (60 grams) chilled, diced unsalted butter.

Mix together the ingredients just enough to form a soft and smooth dough. Do not over-mix.

After bringing together the dough, cover and rest at room temperature for one hour before cutting. This will make the dough easier to handle and reduce the amount it shrinks back. You can also prep the dough ahead of time and refrigerate overnight. Bring to room temperature before rolling.

Roll the dough on a lightly floured surface into as thin a sheet as possible. This will create that notable light and crispy shell. Cover any dough you aren’t actively using with a towel to keep it from drying out.

I used a rolling pin to form the dough into a thin sheet, but you can also go with a pasta machine to the thinnest setting.

Wrap each cut circle around a standard cannoli tube/form to form the shell. Press the edges together at the top completely to seal. Otherwise, the shell may pop open while in the oil.

Fry the cannoli shells wrapped around the tubes in 375˚F (190˚C) oil until crisp and lightly golden. Adjust the heat higher or lower as needed to give the shells a chance to crisp evenly without darkening too quickly.

Once golden, carefully remove the shells from the molds and place the shells back in the oil for a few seconds to give the interior a chance to become extra crispy.

Do not overcrowd the pan or that will bring down the temperature of the oil and prevent the shells from cooking evenly. I currently only have four cannoli tubes and that is perfect for my larger pan.

Take care when removing the shells from the metal forms. They will be very hot. I use two tongs, one to hold the mold and one to carefully and gently remove the shell. Sometimes, I use one set of tongs and an oven mit or a spoon.

Allow the shells to cool completely to room temperature before filling with the ricotta.

If desired, you can dip the edges of the cooled cannoli shells in chocolate for a fun variation.

More Variations

At The Logan, we had an option of filling the cannoli shells with either a mini chocolate chip ricotta mixture or a candied orange ricotta mixture.

My kids loved the filling with mini chocolate chips while my husband generally doesn’t care for chocolate. So while making this at home, I will often split the ricotta filling and add the mini chocolate chips to half of the mixture.

To make note of which cannoli have the chocolate, I dip the outside ends with more chocolate chips for the mini chocolate chip filling and chopped pistachios for the ones without the chips.

I flavored the ricotta simply with powdered sugar and ground cinnamon. Other additions may include vanilla extract, lemon or orange zest, and/or chopped candied citrus.

You could also make these larger or smaller by adjusting the size of the round cutters and the size of your cannoli forms.

If you are looking for a deconstructed version of homemade cannoli or do not have cannoli tubes available, check out my recipe for Cannoli Dip.

A Few More Cannoli Tips

For best results, use a good quality whole milk ricotta. This will create a more creamy texture with minimal liquid to drain off. If the ricotta has a more grainy texture, you may want to add a splash or two of heavy cream to the filling (not too much or the mixture will become watery).

If the ricotta does have a lot of moisture, drain for a few hours to overnight before using. This will prevent a watery and thin consistency in the filling. To do this, place a fine mesh sieve lined with a coffee filter (or cheesecloth) over a medium bowl. After adding the ricotta to the sieve, cover and transfer the bowl to the refrigerator.

The amount of mini chocolate chips is a general guideline. Add more or less if desired. Same goes for the powdered sugar.

Sift the powdered sugar before using. This will help keep any lumps from forming.

Do not fill the cannoli shells until immediately before serving. If you fill them ahead of time, the shells will soak in the moisture from the ricotta filling and lose that notable crisp texture.

The ricotta filling can be stored in an airtight container in the refrigerator for up to 3 days.

The cannoli shells can be stored in an airtight container at room temperature for up to 3 days.

This recipe was originally posted in August 2017 and updated in April 2025.

Homemade Cannoli Recipe

Adapted from Mangia Bedda

Print Pin

Homemade Cannoli

A recipe for Homemade Cannoli! Crisp, cinnamon-scented shells are filled with a creamy ricotta mixture for a wonderful contrast in textures.

Course Dessert

Cuisine Italian

Keyword cannoli, dessert, fried, Italian, Italian-American, ricotta, Sicily

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 25 Cannoli

Ingredients

Cannoli Shells:

• 2 cups (250 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (45 grams) vegetable shortening
• 1 tablespoon (15 milliliters) white wine vinegar or red wine vinegar
• 1 large egg
• 1/3 cup (80 milliliters) Marsala wine
• Vegetable oil for deep-frying
• melted chocolate for dipping, optional

Ricotta Filling:

• 16 ounces (454 grams) whole milk ricotta drained
• 1/2 cup (60 grams) powdered sugar sifted
• 1/4 teaspoon ground cinnamon
• 1/4-1/3 cup (40-53 grams) mini chocolate chips optional

For serving:

• mini chocolate chips
• finely chopped pistachios
• powdered sugar for dusting

Instructions

To Make the Cannoli Shells:

• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, cinnamon, and salt.
• Mix in the vegetable shortening until the texture becomes crumbly.
• Add the vinegar, egg, and marsala wine and mix just until a smooth dough comes together.
• Cover with plastic wrap and allow the dough to rest at room temperature for 1 hour.
• Line a baking sheet with paper towels and set aside.
• Pour 2 inches (5 centimeters) of oil into a large saucepan and heat to 375˚F (190˚C).
• Divide the rested dough in half and place one piece on a lightly floured work surface. Cover the other with plastic or a towel.
• Using a rolling pin or a pasta machine, roll the dough into a thin sheet, flouring just as needed to prevent sticking.
• Use a 4 inch (10 centimeter) round cutter or top of a glass/bowl to cut out circles from the dough as close together as possible (the scraps will be difficult to roll out again). Cover the circles with a towel and repeat with remaining dough.
• Wrap one circle around a standard cannoli tube/form, brushing the edges with water and pressing together completely to seal. Repeat with remaining tubes.
• Gently add the tubes, 3-4 at a time, to the hot oil and fry until lightly golden.
• Carefully remove the tubes from the fried dough using tongs and return the shells to the oil for a few more seconds to fry the interior briefly. Set the tubes aside to cool. Remove the golden shells to the towel-lined baking sheet.
• Once the tubes are cool enough to handle, repeat with remaining rounds of dough. Allow the shells to cool to room temperature.
• If desired, dip each edge of the cooled cannoli shell in melted chocolate for a variation and allow to set before filling.

To Make the Ricotta Filling:

• In a large bowl, beat together the ricotta, powdered sugar, and cinnamon until light and creamy. Fold in the chocolate chips.
• Cover and refrigerate until the cannoli shells are cooled and ready to be filled.

To Assemble and Serve:

• Place mini chocolate chips into a small bowl. Place the finely chopped pistachios into another small bowl.
• Transfer the filling to a large piping bag or plastic bag with a 1/2 inch (1.25 centimeter) corner snipped off.
• Pipe the filling into each side of a cooled cannoli shell to fill completely to the edge.
• Dip each side into either the mini chocolate chips or chopped pistachios.
• Dust with powdered sugar and serve immediately.