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!

up close image of cannoli cream with orange, ginger, and chocolate chips

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

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.
straight on picture of cannolis on plate
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.

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.

overhead image of cannolis filled with homemade cannoli cream

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

Recipe Card

Easy Cannoli Recipe

4.67 from 24 votes
Prep: 10 minutes
rest/drain: 2 hours 30 minutes
Total: 2 hours 40 minutes
Servings: 8 cannolis
Author: Becky Hardin
up close image of cannoli cream with orange, ginger, and chocolate chips
This easy cannoli recipe is made with simple ingredients for a filling that packs a punch. Homemade cannolis have never been easier!
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 16 ounces whole-milk ricotta cheese 454 grams, BelGioioso recommended
  • cup granulated sugar 133 grams
  • 1 tablespoon orange zest 6 grams (from ½ orange)
  • ½ teaspoon pure vanilla extract 2 grams
  • 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.
Storage: Store cannolis in an airtight container in the refrigerator for up to 2 days.
Serving: 1cannoliCalories: 303kcalCarbohydrates: 34gProtein: 9gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 49mgPotassium: 104mgFiber: 1gSugar: 23gVitamin A: 259IUVitamin C: 1mgCalcium: 123mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Easy Dessert Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.67 from 24 votes (22 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments
Inline Feedbacks
View all comments
Bob
Bob
May 3, 2023 7:34 pm

I love this recipe and highly recommend it! I love cannoli so this is a quick recipe I love!5 stars

Last edited 1 year ago by Bob
Bob
Bob
May 3, 2023 7:08 pm

HIIIIIII, I LOVEEE CANNOLI!!! `a4 stars