Cannoli

PIn it

Introduction

Cannoli are Italian pastry tubes filled with a sweet ricotta cream that takes just minutes to assemble once you have the shells. The filling here combines creamy ricotta with whipped cream and chocolate chips for a light, indulgent texture you can prepare while the shells chill.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4

Ingredients

• Cannoli shells (store-bought or homemade)
• 2 tablespoons ricotta cheese
• 1 tablespoon granulated white sugar
• 1 tablespoon whipped cream
• 1 tablespoon chocolate chips
• ½ tablespoon icing

Instructions

1. Prepare the cannoli shells if you are making them yourself.
2. Combine the ricotta and sugar. Fold in the whipped cream and chocolate chips.
3. Fill shells with the ricotta mixture. A piping bag works well here.
4. Cool cannoli in the fridge before serving.

Variations

Omit the chocolate chips and add the same amount of finely chopped pistachios for a more traditional Sicilian flavor and a slight textural crunch.

Swap the whipped cream for mascarpone cheese at the same ratio to deepen the richness and make the filling hold its shape better without refrigeration.

Use candied citrus peel or candied orange zest instead of chocolate chips for a bright, floral note that pairs well with the ricotta.

Double the icing and dust it over the filled cannoli just before serving for a sweeter finish and more visual interest.

Tips for Success

Mix the ricotta and sugar first until smooth, then fold in the whipped cream gently to avoid deflating it—this keeps the filling light and airy.

Fill the cannoli no more than 2 hours before serving; the shells will soften as moisture from the filling seeps in, and texture matters here.

Use a piping bag fitted with a large plain tip to fill the tubes evenly and quickly without overstuffing the ends.

Chill the filled cannoli for at least 30 minutes so the filling firms up and holds together cleanly when you bite into it.

Storage and Reheating

FAQ

Can I make the shells ahead of time?

Yes. Baked or fried shells keep in an airtight container at room temperature for up to 3 days. Store them unfilled to preserve their crispness.

What if I don’t have a piping bag?

A small spoon works fine; simply spoon the filling into each shell and use the back of the spoon to push it toward the center, filling from both ends if needed.

Can I use a different cheese instead of ricotta?

Mascarpone or a mix of ricotta and cream cheese will work, but ricotta’s drier, grainier texture is traditional and gives you better structure without the filling sliding out.

How sweet is this filling?

The sugar amount here is moderate; if you prefer it sweeter, add another ½ tablespoon of sugar or increase the icing. If you find it too sweet, reduce the sugar slightly or skip the icing dust.