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.
Anne Zaya says
I plan to use your recipe, but I will make my Pizzelle. When the Pizzele is hot off the press, I curl it around a homemade Cannoli tube, and press together. They when they are cool, I will fill them. My son thought of this when he worked in an Italian Restaurant, and he delivered the shells, ends dipped in chocolate, and the Restaurant filled them when they needed an order. Nice, fresh Cannoli. I will let you know how mine turn out. Thank you for your recipe for the easy filling.
EC Brown says
I make mine exactly like this and I think I got the hint from you about draining the ricotta overnight. It works wonders! Thank you!
Lindsay G. Cabral says
Last few day’s, I was looking for a cannoli recipe, and your recipe content so awesome. If I want to make it for 3 person then how many cup mini chocolate chips I will be need? Thank you.
Terri says
I’m going to make these next week and I’m nervous to make the filling but I’ll follow the recipe
Barbara Iverson says
Thank you! Planning to make on Sunday.
Natalie Reed says
It’ s one cannolo, two or more cannoli.
Joan BBQ and Grill says
Wow! Quite easy to make. Can’t wait to try it out.
Claire Onidi says
“I love cannolis! They’re one of my favorite desserts because of the savory and sweet mixture. I’ve never tried to make it at home before because I thought it was too difficult. But I’ve tried your recipe and was surprised by how simple it was to make. I’ve customized it though by …… It was delicious and my whole family enjoyed it!”
Damla says
Can I freeze it? If so then how many days it can go with? Your recipe is awesome I really like it. Thanks for a great recipe.
Ashley Manila says
I don’t suggest freezing the filling, but you can make it several days in advance and keep it stored in the refrigerator.
julies kitchen says
I was pleasantly surprised how easy this recipe was to follow! My first time making cannoli and they came out delicious — shells and filling taste great