Buttery, creamy, and irresistibly crisp—cannoli are the ultimate dessert for anyone with a sweet tooth. Whether you’re a traditionalist or love creative twists, these 19 delicious cannoli recipes will satisfy every craving. From classic ricotta-filled shells to playful chocolate-dipped variations, there’s a perfect pick for every home baker. Ready to indulge? Let’s dive into these heavenly treats that’ll make your dessert table the star of the show!
Classic Sicilian Cannoli with Ricotta Filling
Kindly imagine the crisp shell shattering between your teeth, giving way to a lush, creamy ricotta filling—each bite a whisper of Sicily’s sun-drenched orchards and bustling pastry shops. This cannoli, with its delicate balance of textures and flavors, feels like a quiet celebration of tradition and simplicity.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 2 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 2 tbsp unsalted butter, chilled and cubed
- 1/2 cup dry Marsala wine
- 1 large pasture-raised egg white, lightly beaten
- 2 cups whole-milk ricotta cheese, drained overnight
- 1/2 cup powdered sugar, sifted
- 1/2 tsp pure vanilla extract
- 1/4 cup mini chocolate chips
- Vegetable oil, for frying (about 4 cups)
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, and sea salt until evenly combined.
- Add the chilled butter cubes and use your fingertips to rub them into the flour mixture until it resembles coarse sand.
- Gradually drizzle in the Marsala wine, stirring with a fork until a shaggy dough forms. Tip: The dough should hold together when pressed but not feel sticky.
- Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth. Wrap in plastic and refrigerate for 1 hour.
- Roll the chilled dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles using a cookie cutter.
- Brush the edges of each circle lightly with beaten egg white, then wrap around metal cannoli tubes, overlapping slightly and pressing to seal.
- Heat vegetable oil in a deep pot to 375°F. Fry 2-3 shells at a time for 90 seconds, turning once, until golden brown. Tip: Maintain the oil temperature to ensure even cooking.
- Transfer to a paper towel-lined tray and let cool for 1 minute before carefully sliding the tubes out. Cool completely on a wire rack.
- In a medium bowl, combine the drained ricotta, sifted powdered sugar, vanilla extract, and chocolate chips. Fold gently until smooth. Tip: Overmixing can make the filling grainy.
- Pipe the ricotta mixture into both ends of each cooled shell using a pastry bag fitted with a star tip. Dust with powdered sugar just before serving.
Perfectly crisp shells cradle the velvety ricotta, its sweetness tempered by the faint tang of cheese and the crunch of chocolate. For a playful twist, serve alongside a drizzle of local honey or a scattering of candied citrus zest.
Chocolate Chip Cannoli with a Creamy Twist
Delicate moments in the kitchen often lead to the most comforting creations, and this chocolate chip cannoli with a creamy twist is no exception—a tender embrace of crisp shell and velvety filling, perfect for savoring slowly.
Ingredients
- 1 1/2 cups whole-milk ricotta cheese, drained overnight
- 1/2 cup mascarpone cheese, chilled
- 1/3 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 cup mini semisweet chocolate chips, plus extra for garnish
- 6 store-bought cannoli shells (or homemade, pre-fried and cooled)
- 1 tbsp heavy cream, chilled
- 1/4 cup candied orange peel, finely chopped (optional)
Instructions
- In a large mixing bowl, combine the drained ricotta and mascarpone cheese, whisking gently until smooth and lump-free.
- Add the sifted powdered sugar, vanilla extract, and cinnamon, folding with a silicone spatula until fully incorporated.
- Gently stir in the mini chocolate chips and candied orange peel (if using), ensuring even distribution without overmixing.
- Transfer the filling to a piping bag fitted with a large star tip, then chill for 20 minutes to firm slightly.
- Pipe the filling into one end of a cannoli shell until it begins to peek out the other side, then repeat for the remaining shells.
- Lightly dip each filled cannoli’s ends into the reserved chocolate chips for a decorative finish.
- Drizzle with heavy cream just before serving for a glossy, luxurious touch.
Now, the cannoli reveal their magic: the shells shatter delicately, giving way to the lush, lightly sweetened filling punctuated by bursts of chocolate. Serve them alongside a tiny espresso cup for dipping—each bite a quiet celebration of texture and contrast.
Mini Cannoli Bites for Party Appetizers
Evenings like these call for something small, sweet, and effortlessly shareable—a bite-sized indulgence that feels both nostalgic and new. These mini cannoli bites, with their crisp shells and creamy fillings, are perfect for passing around at gatherings, where laughter lingers and plates never stay full for long.
Ingredients
– 1 cup whole-milk ricotta cheese, drained overnight
– 1/2 cup confectioners’ sugar, sifted
– 1/2 tsp pure vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 cup mini chocolate chips
– 12 pre-made mini cannoli shells (2-inch)
– 1 tbsp candied orange zest, finely chopped
– 1/4 cup pistachios, toasted and roughly chopped
Instructions
1. In a medium mixing bowl, combine the drained ricotta, sifted confectioners’ sugar, vanilla extract, and ground cinnamon. Whisk vigorously for 2 minutes until smooth and slightly aerated.
2. Gently fold in the mini chocolate chips with a rubber spatula, ensuring even distribution without overmixing.
3. Transfer the filling to a piping bag fitted with a star tip. Chill for 15 minutes to firm slightly for easier handling.
4. Pipe the filling into one end of a mini cannoli shell until it reaches just below the rim, then repeat on the other end for a double-stuffed effect.
5. Roll the exposed filling edges in the chopped pistachios or candied orange zest, pressing lightly to adhere.
6. Arrange the filled cannoli bites on a parchment-lined tray and refrigerate for 10 minutes to set.
7. Dust lightly with additional confectioners’ sugar before serving for a delicate finish.
How these tiny delights balance textures—crisp shell against velvety filling, the crunch of pistachios, the bright kiss of orange—makes them irresistible. Try stacking them on a tiered stand for a whimsical touch, or pair with espresso for a bittersweet contrast.
Pistachio Cannoli with a Nutty Crunch
Reflecting on the quiet hum of a kitchen at dawn, there’s something deeply satisfying about the crisp shell of a cannoli giving way to a creamy, nut-studded filling—a moment where texture and flavor align perfectly. Today, we’ll craft a version that leans into the earthy richness of pistachios, with a crunch that lingers like a fond memory.
Ingredients
– 1 1/4 cups all-purpose flour, sifted
– 1 tbsp granulated sugar
– 1/4 tsp fine sea salt
– 2 tbsp unsalted butter, chilled and cubed
– 1/4 cup dry Marsala wine
– 1 large pasture-raised egg, lightly beaten
– 1 cup whole-milk ricotta, drained overnight
– 1/2 cup confectioners’ sugar, sifted
– 1/2 tsp pure vanilla extract
– 1/3 cup shelled pistachios, finely chopped (reserve 1 tbsp for garnish)
– 1/4 cup high-quality dark chocolate (70%), finely chopped
– 2 cups vegetable oil, for frying
– 1 tbsp orange zest, finely grated
Instructions
1. In a food processor, pulse the flour, granulated sugar, and salt until combined, about 5 pulses.
2. Add the chilled butter and pulse until the mixture resembles coarse sand, about 10 pulses.
3. With the processor running, drizzle in the Marsala wine and beaten egg until the dough just begins to clump. Tip: Stop mixing as soon as the dough forms—overworking will make the shells tough.
4. Turn the dough onto a floured surface, knead gently into a smooth ball, wrap in plastic, and refrigerate for 1 hour.
5. Roll the dough to 1/8-inch thickness on a floured surface, then cut into 4-inch circles using a cookie cutter.
6. Heat vegetable oil to 375°F in a deep skillet. Fry each dough circle for 90 seconds per side, or until golden and blistered. Drain on a wire rack set over paper towels.
7. While shells cool, whisk the ricotta, confectioners’ sugar, vanilla, and orange zest until smooth. Fold in the chopped pistachios and dark chocolate. Tip: For extra lightness, whip the ricotta with a hand mixer for 30 seconds before adding other ingredients.
8. Pipe the filling into cooled shells using a pastry bag fitted with a star tip. Garnish with reserved pistachios. Tip: Fill cannoli just before serving to maintain shell crispness.
Silky ricotta melds with the crunch of pistachios and dark chocolate, while the orange zest lifts each bite with a citrusy whisper. Serve these alongside an espresso, letting the shells shatter delicately against the cup’s rim.
Lemon Zest Cannoli for a Citrusy Flavor
There’s something quietly magical about the way lemon zest can transform a classic dessert, lifting it with a whisper of brightness. Today, we’re folding that citrusy spark into delicate cannoli shells, creating a treat that feels both familiar and refreshingly new. Let’s begin.
Ingredients
– 1 1/2 cups whole-milk ricotta, drained overnight
– 1/2 cup confectioners’ sugar, sifted
– 1 tbsp finely grated lemon zest (from 2 medium organic lemons)
– 1/2 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1/2 cup mini chocolate chips, 60% cacao
– 8 store-bought cannoli shells (or homemade, pre-fried and cooled)
– 1 tbsp turbinado sugar, for garnish
Instructions
1. In a medium mixing bowl, combine the drained ricotta, sifted confectioners’ sugar, lemon zest, vanilla extract, and sea salt. Whisk vigorously for 2 minutes until smooth and slightly aerated.
2. Gently fold in the mini chocolate chips with a rubber spatula, ensuring even distribution without overmixing.
3. Transfer the filling to a piping bag fitted with a large round tip. Chill for 20 minutes to firm slightly.
4. Just before serving, pipe the filling into each cannoli shell, starting from one end and moving steadily to the other to avoid air pockets.
5. Lightly sprinkle the filled cannoli with turbinado sugar for a subtle crunch.
6. Serve immediately, or refrigerate for up to 1 hour if needed—any longer and the shells may soften.
Delicate and crisp, these cannoli shatter with the first bite, giving way to a creamy filling that’s tangy from the lemon zest and rich with pockets of dark chocolate. For an extra flourish, serve them alongside a small glass of limoncello or a dusting of edible lavender.
Chocolate-Dipped Cannoli with a Decadent Finish
Mornings like these, when the air is still and the kitchen beckons, call for something indulgent yet comforting—a dessert that feels like a quiet celebration. Chocolate-dipped cannoli, with their crisp shells and creamy filling, offer just that, especially when finished with a decadent touch of dark chocolate and a sprinkle of sea salt.
Ingredients
- 1 1/2 cups whole-milk ricotta cheese, drained overnight
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 12 store-bought cannoli shells (or homemade, pre-fried and cooled)
- 4 oz high-quality dark chocolate (70% cacao), finely chopped
- 1 tablespoon coconut oil, refined
- 1/4 cup pistachios, finely chopped
- Flaky sea salt, for garnish
Instructions
- In a medium bowl, combine the drained ricotta, sifted powdered sugar, vanilla extract, cinnamon, and fine sea salt. Whisk until smooth and creamy, about 2 minutes. Tip: For a lighter texture, fold in 1/4 cup of whipped heavy cream.
- Transfer the filling to a piping bag fitted with a large round tip. Gently pipe the filling into one end of each cannoli shell until it just begins to peek out the other side. Repeat for all shells. Tip: To prevent sogginess, fill the shells no more than 30 minutes before serving.
- In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and glossy, about 1 minute total.
- Holding one end of a filled cannoli, dip the top half into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined tray and immediately sprinkle with chopped pistachios and a pinch of flaky sea salt. Repeat for all cannoli.
- Let the chocolate set at room temperature for 15 minutes, or refrigerate for 5 minutes if needed. Tip: For a glossy finish, ensure the chocolate is fully melted but not overheated.
Each bite of these cannoli is a study in contrasts—crisp shell against velvety filling, bitter chocolate against sweet ricotta, and the occasional crunch of pistachio. Serve them alongside a tiny espresso for a moment of pure, unhurried delight.
Gluten-Free Cannoli for Dietary Needs
Kindly, let’s take a moment to savor the thought of a gluten-free cannoli—crisp, golden shells cradling a velvety sweet filling, a dessert that welcomes everyone to the table without compromise. It’s a delicate balance of texture and flavor, crafted with care for those who seek indulgence without gluten.
Ingredients
– 1 cup gluten-free all-purpose flour (blend with xanthan gum)
– 1 tbsp granulated sugar
– 1/4 tsp fine sea salt
– 1 tbsp chilled clarified butter, cubed
– 1/4 cup dry white wine, chilled
– 1 large pasture-raised egg white, lightly beaten
– 1 cup whole-milk ricotta cheese, drained overnight
– 1/4 cup powdered sugar, sifted
– 1/2 tsp pure vanilla extract
– 1/4 cup mini dark chocolate chips
– 1 quart sunflower oil, for frying
– 1 tbsp cinnamon sugar (1:1 ratio), for dusting
Instructions
1. In a food processor, pulse gluten-free flour, granulated sugar, and sea salt until combined, about 5 pulses.
2. Add chilled clarified butter; pulse until mixture resembles coarse sand, about 10 pulses.
3. Gradually drizzle in chilled white wine while pulsing, just until dough begins to clump. Tip: Overmixing toughens the dough—stop when it holds together when pressed.
4. Turn dough onto a lightly floured surface; knead gently into a smooth ball. Wrap tightly in plastic; refrigerate for 30 minutes.
5. Heat sunflower oil in a deep pot to 375°F, using a candy thermometer for accuracy.
6. Roll dough to 1/8-inch thickness; cut into 4-inch circles using a fluted cutter. Tip: Keep unused dough covered to prevent drying.
7. Wrap each circle around a cannoli form; seal edges using egg white. Fry 2-3 at a time for 90 seconds, turning once, until golden. Drain on a wire rack.
8. Combine ricotta, powdered sugar, and vanilla; fold in chocolate chips. Chill filling for 15 minutes. Tip: For smoother filling, press ricotta through a sieve first.
9. Pipe filling into cooled shells; dust ends with cinnamon sugar.
Crisp shells shatter delicately against the creamy, lightly sweetened ricotta, while dark chocolate adds a subtle bitterness. Serve them alongside a drizzle of local honey or a scatter of toasted pistachios for contrast.
Nutella Cannoli with a Hazelnut Surprise
Just when you think a cannoli couldn’t get any better, this version comes along—rich Nutella folded into velvety mascarpone, tucked inside crisp shells, and crowned with a whisper of toasted hazelnuts. It’s the kind of dessert that makes you pause, savoring each bite like a secret.
Ingredients
- 8 store-bought cannoli shells (3-inch)
- 1 cup whole-milk ricotta, drained overnight
- 1/2 cup mascarpone cheese, room temperature
- 1/3 cup Nutella, plus 2 tbsp for drizzling
- 1/4 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 cup finely chopped toasted hazelnuts
- 1/8 tsp fine sea salt
Instructions
- In a stand mixer fitted with the paddle attachment, beat ricotta and mascarpone on medium speed for 2 minutes until smooth and airy.
- Add Nutella, powdered sugar, vanilla, and salt; mix on low until just combined, then increase to medium for 1 minute until fluffy. Tip: Scrape the bowl halfway to ensure even incorporation.
- Transfer filling to a piping bag fitted with a 1/2-inch round tip. Gently fill each cannoli shell from both ends, stopping 1/4 inch from the edges to prevent overflow.
- Roll the exposed filling edges in chopped hazelnuts, pressing lightly to adhere. Tip: Toast hazelnuts at 350°F for 8 minutes for deeper flavor.
- Drizzle filled cannoli with reserved Nutella using a fork for delicate streaks. Tip: Warm Nutella for 10 seconds to loosen if too thick.
- Let cannoli rest at room temperature for 15 minutes before serving to allow shells to soften slightly.
Light as a cloud yet decadently rich, these cannoli strike a perfect balance—crisp shells give way to a creamy, nutty interior, while the hazelnut crunch adds playful contrast. Serve them alongside espresso for a bittersweet counterpoint.
Vanilla Bean Cannoli with a Smooth Filling
Fragrant and nostalgic, the vanilla bean cannoli with its smooth filling is a dessert that feels like a quiet afternoon in a sunlit kitchen. Each bite carries the warmth of vanilla and the delicate crunch of a perfectly fried shell, a harmony of textures and flavors that lingers gently.
Ingredients
– 1 cup whole-milk ricotta cheese, strained overnight
– 1/2 cup powdered sugar, sifted
– 1 vanilla bean, split and seeds scraped
– 1/4 tsp fine sea salt
– 1/2 cup heavy cream, cold
– 8 cannoli shells, store-bought or homemade
– 1/4 cup mini chocolate chips, for garnish
– 1 tbsp confectioners’ sugar, for dusting
Instructions
1. In a medium bowl, combine the strained ricotta, sifted powdered sugar, vanilla bean seeds, and sea salt. Whisk until fully incorporated and smooth.
2. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes on medium-high speed.
3. Gently fold the whipped cream into the ricotta mixture in three additions, ensuring no streaks remain.
4. Transfer the filling to a piping bag fitted with a large round tip. Chill for 30 minutes to firm slightly.
5. Pipe the filling into one end of a cannoli shell until it begins to peek out the other end, then repeat for the remaining shells.
6. Dip both ends of each filled cannoli into the mini chocolate chips, pressing lightly to adhere.
7. Dust the cannoli with confectioners’ sugar just before serving.
Tip: For extra crisp shells, warm them in a 300°F oven for 5 minutes before filling. The filling is luxuriously smooth, with the vanilla bean’s floral notes balancing the ricotta’s mild tang. Serve them on a rustic wooden board with a drizzle of dark chocolate for an elegant touch.
Cinnamon Sugar Cannoli for a Sweet Spice
Reflecting on the quiet hum of a summer evening, there’s something deeply comforting about the warmth of cinnamon and the delicate crunch of a cannoli shell. This recipe weaves together nostalgia and spice, perfect for savoring slowly with a cup of tea or sharing at a gathering.
Ingredients
- 1 1/2 cups whole-milk ricotta, drained overnight
- 1/2 cup confectioners’ sugar, sifted
- 1 tsp ground cinnamon, freshly ground
- 1/4 tsp pure vanilla extract
- 12 pre-made cannoli shells, store-bought or homemade
- 1/4 cup granulated sugar, for dusting
- 1 tbsp unsalted butter, clarified and cooled
- 1/2 cup semisweet chocolate chips, finely chopped
Instructions
- In a medium mixing bowl, combine the drained ricotta, sifted confectioners’ sugar, cinnamon, and vanilla extract. Whisk gently until smooth and evenly incorporated, about 2 minutes.
- Transfer the ricotta mixture to a piping bag fitted with a large round tip. Chill for 30 minutes to firm slightly, ensuring easier filling.
- Lightly brush the interior of each cannoli shell with clarified butter using a pastry brush—this prevents sogginess and enhances flavor.
- Pipe the chilled ricotta mixture into both ends of each shell until just overflowing, then smooth the edges with an offset spatula for a clean finish.
- Combine the granulated sugar and remaining cinnamon in a shallow bowl. Roll the filled cannoli in the mixture, coating evenly.
- Melt the chopped chocolate chips in a double boiler over simmering water (120°F), stirring until fully liquid. Drizzle over the cannoli in zigzag patterns using a fork.
- Let the chocolate set at room temperature for 15 minutes before serving. For optimal texture, enjoy within 2 hours of assembling.
The shells shatter delicately with each bite, giving way to the creamy, spiced filling—balanced by the bittersweet chocolate. Try serving them upright in a bed of crushed pistachios for an elegant touch.
Strawberry Cannoli with Fresh Berry Compote
Dappled sunlight spills across the counter as I gather the ingredients for this delicate summer dessert, a quiet indulgence that balances crisp pastry with the bright sweetness of ripe berries. It’s like folding a little joy into each bite, a reminder of slow afternoons and unhurried pleasures.
Ingredients
- 8 cannoli shells, store-bought or homemade
- 1 cup whole-milk ricotta cheese, drained overnight
- 1/2 cup mascarpone cheese
- 1/4 cup confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- 1/2 tsp finely grated orange zest
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 cup pistachios, finely chopped
Instructions
- In a medium bowl, combine ricotta, mascarpone, confectioners’ sugar, vanilla, and orange zest. Whisk vigorously for 2 minutes until smooth and slightly fluffy. Cover and refrigerate for 30 minutes to firm.
- Meanwhile, prepare the compote: In a small saucepan over medium-low heat, combine strawberries, raspberries, granulated sugar, lemon juice, and salt. Simmer, stirring occasionally, for 8–10 minutes until berries break down and liquid thickens to a syrupy consistency. Remove from heat and let cool completely.
- Transfer chilled filling to a piping bag fitted with a star tip. Gently pipe into cannoli shells, filling from both ends until just overflowing.
- Dip each filled cannoli’s ends into chopped pistachios, pressing lightly to adhere.
- Drizzle compote over cannoli or serve alongside in a small bowl for dipping.
Rich yet airy, the filling melts against the crunch of the shell, while the compote—tangy and jammy—lends a vibrant contrast. For a playful twist, serve with extra berries and a dusting of edible flowers, turning dessert into a tiny celebration.
Tiramisu-Inspired Cannoli with Coffee Flavor
Evenings like these call for something indulgent yet familiar, a dessert that bridges the warmth of tradition with a playful twist. This tiramisu-inspired cannoli, infused with rich coffee flavor, is a tender nod to both Italian classics and the comfort of homemade sweets.
Ingredients
- 1 cup whole-milk ricotta, drained overnight
- 1/2 cup mascarpone cheese, room temperature
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tbsp finely ground espresso beans
- 1/4 cup heavy cream, chilled
- 8 pre-made cannoli shells
- 1/2 cup semisweet chocolate chips, finely chopped
- 1 tbsp Dutch-process cocoa powder, for dusting
Instructions
- In a large mixing bowl, combine the drained ricotta, mascarpone, granulated sugar, and vanilla extract. Whisk vigorously for 2 minutes until smooth and slightly aerated.
- Fold in the finely ground espresso beans, ensuring even distribution without overmixing to maintain a light texture.
- In a separate bowl, whip the chilled heavy cream to stiff peaks, about 3 minutes on medium-high speed. Gently fold the whipped cream into the ricotta mixture in two additions.
- Transfer the filling to a piping bag fitted with a large star tip. Chill for 20 minutes to firm slightly for easier handling.
- Pipe the filling into both ends of each cannoli shell, rotating the shell as you go to ensure even distribution. The filling should peek out slightly at the edges for visual appeal.
- Roll the exposed filling edges in the finely chopped chocolate chips, pressing lightly to adhere.
- Dust the assembled cannoli lightly with Dutch-process cocoa powder using a fine-mesh sieve for an even, delicate finish.
Gently crisp shells give way to a cloud-like filling, the espresso lending a deep, aromatic note against the sweetness. Serve these alongside a small cup of strong coffee for dipping—each bite melts into the next, a quiet celebration of texture and contrast.
Amaretto Cannoli with a Hint of Almond Liqueur
Lingering over the quiet hum of a summer evening, there’s something deeply comforting about the delicate crunch of a cannoli shell giving way to a creamy, almond-kissed filling. This version, subtly perfumed with amaretto liqueur, feels like a whispered secret between old friends—elegant yet unfussy, with just enough warmth to linger on the palate.
Ingredients
- 1 1/2 cups whole-milk ricotta, drained overnight
- 1/2 cup confectioners’ sugar, sifted
- 2 tbsp amaretto liqueur
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup heavy cream, cold
- 12 store-bought cannoli shells (or homemade, pre-fried and cooled)
- 1/4 cup toasted slivered almonds, finely chopped
- Dark chocolate shavings, for garnish
Instructions
- In a medium bowl, whisk together the drained ricotta, sifted confectioners’ sugar, amaretto liqueur, vanilla extract, and sea salt until smooth and fully incorporated.
- In a separate chilled bowl, whip the heavy cream to stiff peaks, about 2–3 minutes on high speed.
- Gently fold the whipped cream into the ricotta mixture in three additions, using a rubber spatula to maintain airiness.
- Transfer the filling to a piping bag fitted with a large star tip. Chill for 20 minutes to firm slightly.
- Pipe the filling into one end of a cannoli shell until it just begins to peek out the other side, then repeat for the remaining shells.
- Roll the exposed filling edges in the chopped almonds, pressing lightly to adhere.
- Arrange the cannoli on a parchment-lined tray and refrigerate for 15 minutes to set.
- Just before serving, garnish each cannoli with dark chocolate shavings.
Just as the last bite disappears, you’ll notice how the shell’s crispness contrasts with the cloud-like filling, while the amaretto’s nutty warmth lingers like a sunset. For a playful twist, serve alongside tiny espresso cups of chilled almond milk for dipping.
Caramel Drizzle Cannoli for a Gooey Treat
Crisp mornings and quiet evenings call for something indulgent yet comforting—like these caramel drizzle cannoli, where golden sweetness meets delicate crunch in every bite.
Ingredients
- 1 1/2 cups whole-milk ricotta, drained overnight
- 1/2 cup confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 12 store-bought cannoli shells (or homemade, pre-fried and cooled)
- 1/3 cup high-quality caramel sauce, warmed to a drizzle consistency
- 1/4 cup finely chopped toasted pistachios
- 2 oz dark chocolate (70% cacao), finely grated
Instructions
- In a medium bowl, combine the drained ricotta, sifted confectioners’ sugar, vanilla extract, cinnamon, and sea salt. Fold gently with a rubber spatula until fully incorporated and silky.
- Transfer the ricotta mixture to a piping bag fitted with a wide star tip. Chill for 20 minutes to firm slightly—this prevents the filling from becoming too loose when piped.
- Pipe the ricotta mixture into both ends of each cannoli shell, filling just until the cream peeks at the edges. Wipe any excess with a damp cloth for a clean presentation.
- Drizzle each cannoli with 1 tsp of warmed caramel sauce, using a back-and-forth motion for even coverage.
- Sprinkle the chopped pistachios and grated dark chocolate over the caramel while it’s still tacky, ensuring the toppings adhere.
- Let the cannoli rest at room temperature for 5 minutes before serving, allowing the caramel to set slightly but remain lusciously gooey.
Zesty with cinnamon and rich with caramel, these cannoli strike a perfect balance—creamy filling against crisp shells, finished with a nutty crunch. For a playful twist, serve them alongside tiny espresso cups for dipping.
Matcha Green Tea Cannoli for a Unique Twist
Lately, I’ve been craving something that bridges the earthy depth of matcha with the crisp, creamy delight of cannoli—a pairing that feels both unexpected and utterly comforting. This recipe is my quiet ode to that balance, a gentle nod to tradition with a whisper of something new.
Ingredients
– 1 cup whole-milk ricotta, drained overnight
– 1/2 cup confectioners’ sugar, sifted
– 1 tbsp culinary-grade matcha powder
– 1 tsp pure vanilla extract
– 8 premade cannoli shells (about 4 inches long)
– 1/4 cup dark chocolate chips, melted and tempered
– 1/4 cup pistachios, finely chopped
Instructions
1. In a medium bowl, combine the drained ricotta, sifted confectioners’ sugar, matcha powder, and vanilla extract. Whisk vigorously for 2 minutes until smooth and lightly aerated.
2. Transfer the matcha-ricotta filling to a piping bag fitted with a large round tip. Chill for 20 minutes to firm slightly—this prevents the shells from becoming soggy.
3. Gently pipe the filling into one end of a cannoli shell until it just begins to peek out the other side. Repeat for all shells.
4. Dip both ends of each filled cannoli into the tempered dark chocolate, allowing excess to drip off.
5. Immediately roll the chocolate-dipped ends in chopped pistachios, pressing lightly to adhere. Place on a parchment-lined tray.
6. Refrigerate for 15 minutes to set the chocolate before serving.
Kindly, these cannoli offer a delicate crunch yielding to the lush, grassy-sweet filling, while the pistachios add a playful contrast. Serve them with a dusting of matcha powder for an extra flourish, or alongside a cup of hojicha tea to deepen the experience.
Peanut Butter Cannoli with a Creamy Filling
Just like the quiet hum of a summer evening, this dessert unfolds with a comforting richness—a twist on the classic cannoli, where creamy peanut butter melds with delicate shells for a nostalgic yet refined treat. Each bite feels like a whispered secret, sweet and unhurried.
Ingredients
– 8 cannoli shells (store-bought or homemade)
– 1 cup whole-milk ricotta cheese, drained overnight
– 1/2 cup creamy peanut butter (no-stir, natural variety)
– 1/3 cup confectioners’ sugar, sifted
– 1/2 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1/2 cup mini chocolate chips, divided
– 1 tbsp heavy cream, chilled
– 1/4 cup roasted peanuts, finely chopped (for garnish)
Instructions
1. In a stand mixer fitted with the paddle attachment, combine the drained ricotta, peanut butter, confectioners’ sugar, vanilla, and sea salt. Beat on medium-low speed for 2 minutes until smooth and airy, scraping down the bowl once. (Tip: Chilling the bowl beforehand helps maintain the filling’s structure.)
2. Gently fold in 1/4 cup of mini chocolate chips with a silicone spatula, ensuring even distribution without overmixing.
3. Transfer the filling to a piping bag fitted with a large star tip. Chill for 20 minutes to firm slightly.
4. Pipe the filling into each cannoli shell from both ends, stopping just before the edges to prevent overflow. (Tip: Rotate the shell as you pipe for even distribution.)
5. Dip the exposed filling ends of the cannoli into the remaining 1/4 cup chocolate chips, pressing lightly to adhere.
6. Whip the heavy cream to stiff peaks in a chilled bowl, then dollop sparingly atop each cannoli for a cloud-like contrast.
7. Sprinkle with finely chopped roasted peanuts for crunch.
Silky and subtly salty, the filling contrasts with the crisp shell, while chocolate and peanuts add playful texture. Serve alongside a tiny espresso for a bittersweet balance, or drizzle with warm honey for golden sweetness.
Orange Blossom Cannoli with a Floral Note
Sometimes, the most delicate flavors linger longest—like the whisper of orange blossom in a crisp cannoli shell, a fleeting sweetness that feels like summer distilled. This recipe balances floral elegance with creamy richness, a dessert that invites you to savor each bite.
Ingredients
– 1 1/2 cups whole-milk ricotta, drained overnight
– 1/2 cup confectioners’ sugar, sifted
– 1 tsp pure vanilla extract
– 1 tbsp orange blossom water
– 1/2 tsp finely grated orange zest
– 1/4 cup mini dark chocolate chips
– 8 store-bought cannoli shells (or homemade, pre-fried)
– 1 tbsp pistachios, finely chopped (for garnish)
– Edible dried rose petals (for garnish)
Instructions
1. In a medium bowl, combine the drained ricotta, sifted confectioners’ sugar, and vanilla extract. Whisk vigorously for 2 minutes until smooth and slightly aerated.
2. Gently fold in the orange blossom water and orange zest, ensuring even distribution without overmixing.
3. Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
4. Just before filling, stir in the mini chocolate chips to prevent them from softening.
5. Transfer the mixture to a piping bag fitted with a large round tip. Twist the top to secure.
6. Hold a cannoli shell horizontally and pipe the filling into one end until it begins to peek out the other side. Repeat for all shells.
7. Dip both exposed ends of each cannoli into the chopped pistachios, pressing lightly to adhere.
8. Garnish the centers with a pinch of dried rose petals for a floral accent.
Light as a breeze, these cannoli offer a crisp shell yielding to lush, citrus-kissed cream. Serve them on a slate board with sprigs of fresh mint, or alongside a glass of chilled vin santo for an Italian-inspired finish.
Raspberry Swirl Cannoli with a Fruity Filling
Raspberries glisten like little jewels in the summer light, their tart sweetness begging to be swirled into something indulgent—like a cannoli, crisp and golden, cradling a cloud of fruity filling. There’s a quiet joy in folding these flavors together, a dance of bright and creamy that feels like a secret shared between you and the kitchen.
Ingredients
– 1 1/2 cups whole-milk ricotta, drained overnight – 1/2 cup powdered sugar, sifted – 1 tsp pure vanilla extract – 1/2 cup fresh raspberries, crushed – 1 tbsp granulated sugar – 8 pre-made cannoli shells (or homemade, fried at 375°F until golden) – 1/4 cup mini dark chocolate chips – 1 tbsp orange zest, finely grated
Instructions
1. In a medium bowl, combine the drained ricotta, sifted powdered sugar, and vanilla extract, whisking until smooth and airy, about 2 minutes. 2. In a separate bowl, gently crush the raspberries with granulated sugar, leaving some texture for a rustic swirl. 3. Fold the raspberry mixture into the ricotta filling in 3 additions, leaving streaks visible for a marbled effect. 4. Transfer the filling to a piping bag fitted with a star tip, chilling for 20 minutes to firm slightly. 5. Pipe the filling into one end of a cannoli shell until it just begins to peek out the other side, rotating the shell for even distribution. 6. Dip both ends of the filled cannoli into the mini chocolate chips, pressing lightly to adhere. 7. Garnish each cannoli with a pinch of orange zest for a citrusy lift. **Tip:** For extra crisp shells, warm them in a 300°F oven for 3 minutes before filling. **Tip:** Chill the filling bowl in advance to prevent it from becoming too loose. **Tip:** Use a toothpick to gently swirl the raspberry mixture for a more defined marbled look. Wrapped in their delicate shells, these cannoli offer a playful contrast—crisp shattering giving way to lush, berry-kissed cream. The orange zest whispers brightness, while the chocolate chips add a mischievous crunch. Serve them on a sun-dappled platter, or pack one in a napkin for a stolen moment of sweetness.
Coconut Cannoli with a Tropical Touch
Holding a coconut cannoli feels like cradling a little piece of paradise—crisp, golden shells giving way to a creamy, tropical filling that whispers of sunlit beaches and lazy afternoons. This version, kissed with citrus and toasted coconut, is a gentle twist on the classic, perfect for when you crave something familiar yet just a little unexpected.
Ingredients
- 8 cannoli shells (store-bought or homemade)
- 1 cup whole-milk ricotta cheese, drained overnight
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar, sifted
- 1/2 tsp pure vanilla extract
- 1/4 tsp finely grated orange zest
- 1/4 cup toasted unsweetened coconut flakes
- 2 tbsp dark chocolate chips, finely chopped
- 1 tbsp candied pineapple, minced
- 1/4 cup heavy cream, chilled
Instructions
- In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a separate bowl and refrigerate.
- In the same mixer bowl (no need to clean), combine the ricotta, mascarpone, powdered sugar, vanilla, and orange zest. Beat on medium speed until smooth and slightly fluffy, about 3 minutes. Tip: Scrape down the sides halfway through to ensure even mixing.
- Gently fold the whipped cream into the ricotta mixture with a rubber spatula until fully incorporated. Tip: Fold in a figure-eight motion to maintain airiness.
- Stir in the toasted coconut, chopped chocolate, and candied pineapple until evenly distributed.
- Transfer the filling to a piping bag fitted with a large star tip. Pipe the mixture into both ends of each cannoli shell until just overflowing. Tip: Hold the shell at a 45-degree angle for cleaner piping.
- Roll the exposed filling edges in additional toasted coconut for texture.
Silky and lush, the filling contrasts beautifully with the shattering shells, while the orange zest brightens every bite. For a playful twist, serve them upright in a bed of crushed vanilla wafers, like palm trees in sand.
Summary
Make your dessert dreams come true with these 19 irresistible cannoli recipes! Whether you’re a classic lover or craving a creative twist, there’s something here for everyone. Don’t forget to whip up your favorite, leave a comment sharing which one stole your heart, and pin this article to your dessert board for endless inspiration. Happy baking!
