Homemade Cannoli

Cannoli are a traditional Italian pastry consisting of a tube-shaped shell of fried pastry dough filled with a creamy ricotta cheese, or another sweet filling. The shells are then typically sprinkled with confectioners’ sugar or chocolate chips for a crunchy and sweet contrast. Cannoli are believed to have originated in Sicily and are beloved for their crunchy and creamy textures. They are often served as an after-dinner treat, or as part of a larger dessert spread. Although the traditional cannoli is filled with ricotta cheese and sweetened with confectioners’ sugar, there are many variations that incorporate different flavors and ingredients. Cannoli can be filled with Nutella, mascarpone cheese, or even a combination of fruits, nuts, and chocolate chips. No matter the filling, cannoli are sure to be a crowd-pleaser.

Note: You must set the ricotta in a cheesecloth-lined strainer overnight or for a full day to remove excess moisture or filling will be runny. I go at least 2 days to make sure it is as dry as possible.

Ingredients

NOTE: This is a basic cream recipe. You can add almond extract, vanilla extract, lemon zest, cocoa powder, almost anything to the cream to flavor it to how you like it. See alternative fillings below.

Method

In a stand mixer beat the heavy cream with the whisk attachment until slightly stiff peaks form, then transfer to a separate bowl

In the stand mixer beat the mascarpone cheese with the whisk attachment until smooth and creamy, then add to the heavy cream.

In the stand mixer beat the ricotta with the whisk attachment until smooth.

Stir in the powdered sugar, any flavorings, and mix well.

Add the heavy cream and mascarpone to the ricotta and mix well.

Add the chocolate chips, if using, and combine.

Refrigerate for an hour or even overnight to thicken and make it easier to pie into shells.

Spoon filling into a pastry bag without the tip and fill shells from both sides.

Dip each end in extra chocolate chips, sprinkle with additional powdered sugar if desired, and serve.

Alternative Fillings

Exclude the chocolate chips and instead add the following to the cream filling.

Boozey Lemon: Add 2 tbsp of Limoncello

Dark Cherry: Add 1/4 cup each of chopped dark chocolate and chopped, drained cherries

Pistachio: Crush 1/4 cup shelled pistachios with a pestle or grind in a blender and add to the filling. Dip ends in uncrushed shelled pistachios

Chocolate: Add 4 heaping teaspoons of cocoa powder