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Learn how to make cannoli with this easy and delicious recipe. This classic Italian dessert features crispy cannoli shells + creamy cannoli filling + crunchy mini chocolate chips. Perfect for Christmas or special occasions. I skip frying the shells and fussing with a cannoli mold and use store-bought cannoli shells for ease.
Cheater’s Cannoli
As an Italian girl, there are few desserts I love and respect more than cannoli (ok, and tiramisu). Crunchy and creamy ricotta filled shells with a pop of chocolate… they’re the perfect dessert. Especially after a heavy meal like lasagna or baked ziti. And compared to most Italian pastry recipes, they’re so easy!
Especially when you make cannoli the cheater way like me. As a busy mom of two… I just don’t have the time to make homemade crispy cannoli shells as often as I’d like. Between hunting down marsala wine, making the dough, finding the cannoli mold, and deep frying, it’s a lot of work.
What the Heck is a Cannoli?
- Cannoli is a form of Italian pastry that originated on the Island of Sicily. Crunchy, creamy, and absolutely delicious.
- Most have a tube-shaped shell made of deep fried pastry dough filled with a slightly sweet and creamy filling. The filling is usually made from ricotta cheese.
- This Italian dessert widely ranges in size. I’ve seen mini cannoli and I’ve seen jumbo ones! But most typically they’re about 4-inches long and 1 to 2 inches wide.
- The most classic flavor is ricotta with a touch of orange zest and chocolate chips. And some feature chopped pistachios. A lot of bakers dust with powdered sugar right before serving!
- Nowadays you can find every flavor of cannoli imaginable, from chocolate to strawberry to lemon and cookies and cream. Even candy cane crunchy cannoli!
- The most classic cannoli shell is plain, but I’ve seen chocolate shells.
- You can enjoy cannoli cold or slightly at room temperature. But you shouldn’t serve it warm.
Homemade Cannoli Filling Recipe
- Cannoli Shells: Homemade or store bought cannoli shells will work. You’ll have enough filling to make about 8 large (standard) or 12 minis. Feel free to double or triple the ricotta filling recipe as needed.
- Ricotta Cheese: Use the best quality full-fat ricotta cheese you can find. If you live near an Italian market, I highly suggest making a visit. You might even be able to get your shells there! Don’t sub with cream cheese or mascarpone cheese.
- Confectioners’ Sugar: Aka powdered sugar. Make sure to sift the powdered sugar before use, so you don’t have any large lumps. Set aside a 1/2 cup for dusting the shells. Dusting with powdered sugar adds a subtle sweetness and gives this dessert a stunning presentation.
- Chocolate Chips: Mini dark chocolate chips or mini semi-sweet chocolate chips add a delicious chocolate-y kick to this recipe. If you don’t like chocolate feel free to use chopped pistachios instead. Or use half chocolate chips and half pistachios. If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online.
- Vanilla Extract: Adds rich vanilla flavor to the ricotta filling. I don’t suggest using artificial vanilla extract. You may use an 1/8 teaspoon of orange blossom extract if desired. I prefer this to using orange zest, which can clump in the filling.
- Fine-Mesh Strainer: You’ll need this for draining the ricotta cheese. Cheesecloth will also work if you don’t have a strainer on hand. I don’t suggest skipping the draining step!
- Large Piping Bag: In a pinch, you can spoon the filling into the shells. But for best results, place the filling into a large piping bag. Cut the end of the bag off and pipe the filling into the shells.
Some readers have complained that this ricotta filling isn’t creamy enough. Traditional cannoli filling isn’t super smooth and creamy, as it’s a ricotta cheese base. A lot of modern recipes are now adding heavy whipping cream. Feel free to experiment with this for a creamier ricotta filling.
Feel free to make this cannoli recipe your own by adding orange zest, chopped pistachios, or even sprinkles! Just be sure not to make the filling too chunky if you plan on piping it into the shells.
Ricotta Cheese Filling 101
- The most important part of the ricotta cheese recipe is draining your ricotta cheese. It MUST drain at least 6 hours, but preferably overnight.
- If don’t drain the cheese, your filling will be wet and grainy and make your shells soggy.
- To drain the ricotta cheese, you’ll want to place the cheese in a fine mesh strainer and cover it with a piece of saran wrap.
- Place some pie weights (or just dry beans) on top of the saran wrap and place the strainer over a bowl. Pop the bowl in the fridge until needed. You’ll be surprised to see how much liquid comes out!
Skipping the draining phase won’t make your filling creamier! It’ll just make it soggier and grainy. For a creamier filling you can add 1/4 cup of heavy cream into the ricotta mixture.
Where to Find Cannoli Shells
- As mentioned earlier, I used store bought shells. Bellino shells are quite good and what I use if my local pastry shop is out of fresh ones.
- Look in the ethnic aisle at your local grocery store or shop them on amazon. I will say ordering cannoli shells online can be tricky… since they’re delicate and often arrive damaged.
- You can also make and use your favorite homemade cannoli shell recipe. Most recipes are made with simple ingredients like all-purpose flour, egg yolks, and white wine or marsala wine.
- In a real pinch, you can use the cannoli filling as a dip and serve it with broken up waffle cones or graham crackers.
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More Italian Ricotta Dessert Recipes:
- Mini Ricotta Cheesecakes
- Ricotta Chocolate Layer Cake
- One-Bowl Lemon Ricotta Cupcakes
- Chocolate Pecan Biscotti
- Italian Ricotta Cheesecake Recipe
How to Make Cannoli Filling
Ingredients
- 8 cannoli shells, homemade or store bought will work
- 2 cups ricotta cheese
- 1/2 cup confectioners’ sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided
- 1 and 1/2 teaspoons pure vanilla extract
Optional:
- 2 teaspoons fresh orange zest
Instructions
- Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 6 hours and up to 24 hours.
When you’re ready to make the filling:
- In a large bowl combine the drained ricotta cheese, confectioners’ sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.
- When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. If you don’t have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.
- Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner’s sugar. Serve at once.
Made this once but don’t like ricotta. Can I use cream cheese?
Hi Mandy. I don’t suggest subbing cream cheese.
I made these for mother’s day and was happy with the results! It was easy and everyone wanted more. A win in my book!
Yay! So happy you enjoyed these as a Mother’s day treat!
I mixed some very finely chopped pistachios in and it have them great color and flavor! But delish as written, too. I make these all the time.
I can’t believe how easy and yummy this was! Made on a whim for my students and everyone loved them.
Shell recipe?
I will soon be making cannolis for the first time. You mention that 1/4 cup of heavy cream could be used for the filling. I’m wondering if that is added to the ricotta before it is strained or after. Thank you for your input.