I’ve got your next dessert covered with this easy cannoli recipe! Made with store-bought shells, the filling is the star of the show. I loaded it up with fresh ricotta, orange zest, vanilla, candied ginger, and chocolate chips for a creamy texture and a zesty flavor. These cannolis are so simple to make and so delicious!
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This is such a foolproof and easy cannoli recipe! The filling comes together in a flash, and it’s great in traditional shells or as a dip with cookies or crackers. These gorgeous golden tubes of loveliness are so simple to make but look like they should adorn a patisserie shop window – perfect for parties!
What’s in This Easy Cannoli Recipe
- Ricotta Cheese: I recommend using whole milk ricotta, such as BelGioso, for the smoothest texture and richest taste.
- Sugar: Granulated sugar sweetens the filling.
- Orange Zest: Adds a touch of fresh citrus flavor to the filling. You can omit this if you’re not a fan, but I really like it!
- Vanilla Extract: Enhances the sweet flavor fo the filling.
- Candied Ginger: Adds a touch of zestiness and warmth to the filling.
- Chocolate Chips: Miniature semisweet chocolate chips add a pop of chocolate flavor.
- Cannoli Shells: I used store-bought cannoli shells. They are pretty common in most grocery stores. You can of course make your own if you desire.
Tips for Success
- I found that I didn’t need to strain the whole milk BelGioso ricotta, but if you use a wetter brand (or homemade ricotta), you’ll need to strain it. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a fine mesh sieve for 30 minutes. Discard the excess whey.
- When mixing your filling, it should come out a little fluffier than at first.
- Make sure to refrigerate the filling in an airtight container at least 2 hours before piping into shells.
- Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells.
- Powdered sugar is optional but adds a lovely look to the cannolis and provides a subtle sweetness to complement the tangy filling.
How to Store
I have found that these cannolis taste best within 2 hours of filling them. I recommend keeping them refrigerated until just before serving. They will keep for up to 2 days in the fridge, but the shells will begin to soften over time.
Serving Suggestions
These cannolis are ripe for toppings. More chocolate chips or candied ginger pieces would be delish, but don’t be afraid to really have fun. Chopped pistachios, melted chocolate, or rainbow sprinkles are all great choices.
5-Star Review
“I love this recipe and highly recommend it! I love cannoli so this is a quick recipe I love!” -Bob
Easy Cannoli Recipe
Equipment
- Kitchen Scale (optional)
- Fine Mesh Sieve (optional)
Ingredients
- 16 ounces whole-milk ricotta cheese 454 grams, BelGioioso recommended
- ⅔ cup granulated sugar 133 grams
- 1 tablespoon orange zest 6 grams (from ½ orange)
- ½ teaspoon pure vanilla extract 2 grams
- 1½ tablespoons finely chopped candied ginger 17 grams
- ¼ cup semisweet mini chocolate chips 43 grams
- 8 (5-inch) cannoli shells or mini cannoli shells
Extra Toppings (optional)
- Chopped pistachios
- Chopped mixed nuts
- Candied ginger
- Powdered sugar
Instructions
*Read through the entire instruction list before starting*
- Strain the ricotta over a fine-mesh sieve for 30 minutes if watery.16 ounces whole-milk ricotta cheese
- Pour the cheese, sugar, orange zest, and vanilla into a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes. The mixture should be a little fluffier than at first.⅔ cup granulated sugar, 1 tablespoon orange zest, ½ teaspoon pure vanilla extract
- Add the candied ginger and chocolate chips and stir to combine.1½ tablespoons finely chopped candied ginger, ¼ cup semisweet mini chocolate chips
- Refrigerate in an airtight container at least 2 hours before piping into shells.
- Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells. Fill the piping bag with the filling.8 (5-inch) cannoli shells
- Fill one end of the cannoli shell, turn the shell around and fill the other end. If desired, dip the ends into chopped pistachios or other nuts, mini chips or your other favorite toppings.Chopped pistachios, Chopped mixed nuts, Candied ginger, Powdered sugar
- If desired, dust the cannolis with powdered sugar right before serving.
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I love this recipe and highly recommend it! I love cannoli so this is a quick recipe I love!
HIIIIIII, I LOVEEE CANNOLI!!! `a