An easy and delicious recipe for 5-Ingredient Cannolis! This classic Italian dessert is always a crowd-pleaser. So if you’ve been searching for a foolproof recipe for cannoli filling, this one’s for you!
Cannoli
I woke up the other day and realized something terrible… I’ve never shared with you my mega simple recipe for 5-Ingredient Cannolis with you! So many recipes… so little time! But I really wanted to squeeze this one in before the holidays. So I dropped everything, walked to the store (I don’t drive… did you know that?), grabbed my ingredients, and got busy. Lucky for us, this impressive recipe is sneaky simple. I’m talking 15 minutes of active work simple.
So, shall we cannoli? I promise making homemade cannoli is so much easier than you think 🙂
What is a Cannoli?
A Cannoli is a form of pastry that originated on the Island of Sicily. Most cannoli consist of tube-shaped shells of deep fried pastry dough that are then filled with a slightly sweet and creamy filling, that’s usually made from ricotta cheese.
Every time I make this recipe I get a little nostalgic. My grandmother taught me how to make cannoli many moons ago and the memory is one of my favorites. I must confess my gran made her cannoli shells from scratch (and man were they good), but most days I just don’t have time for that so I buy them from our local pastry shop or the grocery store. One day I’ll get it together and post her cannoli shell recipe too, but for now, feel free to use store bought shells or make your own using your favorite recipe.
Cannoli Recipe
Ingredients:
- cannoli shells, homemade or store bought will work
- ricotta cheese
- confectioners’ sugar
- mini chocolate chips
- vanilla extract
Tips and Tricks for Recipe Success:
- The most important part of this cannoli recipe is draining your ricotta cheese. It MUST drain. At least 12 hours, preferably overnight. If you use it as is, your cannoli cream 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!
- As mentioned earlier, I used store bought cannoli shells. Bellino cannoli shells are very good and what I use if my local pastry shop is out of fresh ones. You can also make and use your favorite homemade cannoli shell recipe.
- Although I prefer a simple cannoli with just a dash of vanilla extract, feel free to make these your own! Add in 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.
- If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online. Or use the filling as a cannoli dip and serve with broken up waffle cones or graham crackers.
- Don’t forget the powdered sugar! I also set aside a 1/2 cup for dusting the cannoli shells. It adds a subtle sweetness and gives the dessert a stunning presentation.
If you try this Easy Cannoli Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
More Italian Ricotta Dessert Recipes:
5-Ingredient 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 12 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.
Joanne Krasna says
The ingredients are exactly like I remember my grandma making them. Way back in the day, someone decided that glazed fruit would be tasty to add. They were wrong. Do not mess with a good thing.
Aubrey says
I absolutely adore cannolis. I used to buy them all the time from an Italian bakery when I lived back in NY. I got the shells in the freezer section at my grocery store. I also dipped them in mini m and m’s and sprinkles for some fun variety. So cute!
Tony says
Dump the cannoli shells & semi-sweet bits. Buy ice cream sugar cones (they don’t dismantle when bitten into like the shells) and buy a 70% chocolate bar Lindt or Ghirardelli & shave the chocolate into the recipe.
Rene says
I have a question. I am doing cannoli for my son’s wedding and will be using store bought mini cannoli shells — about 200 of them. How many mini shells will this recipe fill? (Thanks for your help!)
Ashley Manila says
Hi rene. I think you should be able to fill about 10 mini shells. But for such a special occasion, I highly suggest doing a trial run beforehand to make sure! Congratulations!
Rene Knaphus says
Thank you!
Katie says
Did you ever post the cannoli shell recipe??? The filling is great, but now I need the recipe for the shells! Thanks!
Janet says
There are lots of cannoli recipes on you tube videos Sicily. There is a recipe book Flavors of Italy/Sicily on A mazon by Del Toro.
We use regular su then force the ricotta and sugar mix thru a sieve for the texture-no confection sugar. Sometimes Grand Marnier or candied orange or lemon strips or citon as in cassata. No chic syrup but mini chocolate chips or shaved chocolate works
rita says
I drained my ricotta for more than 24 hrs then made this following the directions and my filling is runny- How can I thicken it up?
bakerbynature says
I’m so sorry to hear that! It could be the brand of ricotta. You can try putting it in a cheese cloth and squeezing any excess moisture out.
Kris Marie says
I used a good brand of ricotta whole milk and it is draining now. I did put my ricotta in a cheesecloth than put it in the strainer, covered with 2 sheets of Saran Wrap than poured the pie weights on it…my pie ceramic weights had a weird smell hopefully it won’t get into the ricotta.
Janet says
Be sure to use whole milk ricotta
Matt says
These are amazing, but after eating 6 of them in three days, I may never eat a Cannoli again.
Carmen says
Hi, question can the filling be made the night before and left in fridge?
T o be used again the next day for more shells, thank you
Kim says
Hi Ashley,
I have been looking for an easy cannoli recipe, so thank you so much for sharing this one! Cannolis are one of my favorite desserts, and I’ve been wanting to try making them at home. I cannot get enough of the sweet ricotta, which is why I’m also excited to try your lemon ricotta cupcakes. I’ll bet they’re to die for! 🙂