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, creamy, and chocolatey, they’re the perfect dessert. Especially after a heavy meal like lasagna or baked ziti. 

But 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 making the dough, finding the cannoli mold, and deep frying, it’s a lot of work. 

Which is why I created this cheater’s cannoli. Which features the most delicious homemade cannoli filling… and calls for store-bought cannoli shells. 

I usually order my shells from our local Italian bakery. So technically they’re homemade! Just not made in my home *wink wink. If you plan ahead you should be able to easily find delicious shells wherever you live. 

What is a Cannoli?

• Cannoli is a form of pastry that originated on the Island of Sicily. 
• 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. 
• 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. 

Homemade Cannoli Filling Recipe: What You’ll Need 

• Cannoli Shells: Homemade or store bought will work. You’ll have enough filling to make about 8 large (standard) or 12 minis. Feel free to double or triple the 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! 
• Confectioners’ Sugar: Aka powdered sugar. Make sure to sift this before use, so you don’t have any large lumps. Set aside a 1/2 cup for dusting the shells. It 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 flavor to the 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: For draining the ricotta cheese. Cheesecloth will also work.
• 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. 

Feel free to make this recipe your own! Add 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.

How to Make Cannoli Filling

• The most important part of this 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, 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!

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. 
• 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 use the 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

Ashley Manila

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.

4.97 from 32 votes

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Prep Time 15 minutes mins

Inactive Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine Chocolate, Italian

Servings 8 cannolis

Ingredients

 

• 8 cannoli shells, homemade or store bought will work
• 2 cups ricotta cheese
• 1 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.

Notes

The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filling, serve them right away. Cannolis are best eaten the day they are made.

Keyword Italian food, cannoli, chocolate recipes

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