Cannoli Recipe

Making this fresh, homemade, creamy cannoli recipe is really simple. But a few tips can make the difference between a great cannoli filling and one that’s just… meh. Read on to learn more.

This classic Italian dessert with a crunchy cannoli shell and cannoli cream is perfect for the holidays but easy enough to make all year round!

 

The traditional Italian cannoli recipe originated in Sicily, but it didn’t take long for Italians all over the world to embrace this iconic dessert.

A cannoli-filling recipe is most often made with just creamy ricotta cheese. But the best cannoli cream recipes add mascarpone cheese to the ricotta cream mixture, making the cannoli filling extra smooth and creamy.

You can make your own cannoli shells, but check with your local grocery store to see if they stock them. If you don’t see them, ask the manager of the bakery department; they can sometimes order them or sell you the shells they have on hand. I usually buy store-bought shells.

If you love cannoli, check out my Italian Cannoli Cake.

Ingredients

Let’s start by gathering the ingredients we need to make Authentic Italian Cannoli. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Can I adjust the cannoli filling recipe?

Sicilian cannoli often had candied fruit added to the cannoli filling. As this classic Italian dessert moved north, little pieces of dark chocolate were added to the ricotta filling instead of the candied fruit. So feel free to use either.

You can make the cream without using mascarpone, and it will be fine, just not as creamy.

You can add almond extract in addition to or in place of the vanilla extract.

If you can’t find superfine sugar, pulse regular sugar in a food processor until the granules are fine. Superfine sugar is also known as caster sugar, baker’s sugar, or bar sugar.

How to Make Cannoli Filling

• Using an electric mixer, whip the mascarpone in a large bowl until creamy (1-2 minutes).
• Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon zest (or orange zest), and vanilla extract to the mascarpone.
• Mix by hand until well combined. Don’t overmix.
• Fold the mini chocolate chips into the ricotta mixture, mixing just enough to combine.

*The secret of good cannoli filling is using superfine sugar, not powdered sugar. And overmixing will only make the mixture looser, not thicker.

If you have time, cover the bowl with plastic wrap and refrigerate the finished cannoli filling for 4-6 hours to allow it to firm up a little more. It can also be made a day ahead of time and kept well-sealed in the refrigerator.

This is a simple recipe. You may find others that contain candied fruits, rose water, and even cocoa powder. Try this recipe first, and if you want to add your own touch, you’ll have a better idea of how to do it.

How to Make Cannoli

I like to dip my shells in melted chocolate. You do not need to do this, but it makes them even more special. Melt the chocolate in the microwave or using a double boiler.

• Fill a pastry bag with the cannoli cream.
• Pipe the cannoli filling in from each end, making sure to fill the entire shell. Don’t leave the middle empty; it’s very sad when you get a cannoli that isn’t completely filled.

If you don’t have a piping bag, you can fill the shells with a spoon. I’ve done that on many occasions, but a pastry bag makes the process easy and neat.

At the restaurants where I worked, I would leave a pastry bag filled with cannoli cream in the refrigerator and fill the shells to order. You can fill the shells and let them sit for a few hours, but after a while, the shell will get soggy, and no one wants a soggy cannoli—again, a very sad thing.

Everyone remembers their first cannoli, overflowing with creamy cannoli filling. Some never want another, while those of us who love the flavor, texture, and creamy deliciousness will always be able to tell you where they had their first taste of this delicious Italian dessert.

I garnished the ends of my cannoli with chopped pistachios. It’s not a deal breaker if you don’t like pistachios or need them to be nut-free. An easy and delicious way to serve them is to dust the shells with confectioners’ sugar after filling them. Do this before serving for the best results.

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