Easy Cannoli Recipe
User Reviews
4.7
Easy Cannoli Recipe
Description
Easy Cannoli Recipe focuses on classic cannoli shells filled with a creamy ricotta mixture made from whole milk ricotta cheese, powdered sugar, lemon zest or extract, vanilla, and heavy cream. The ricotta is thoroughly drained using cheesecloth to remove excess moisture, ensuring the filling holds a smooth and thick texture. The ingredients blend into a velvety cream, which is piped into each crisp shell, then garnished with mini chocolate chips and a light dusting of powdered sugar.
The interplay of textures—crisp shells and smooth, lightly sweetened filling—is central to the appeal of this dessert. The lemon component adds a fresh brightness that balances the richness of the ricotta and cream. This recipe makes use of store-bought shells to simplify preparation without sacrificing the overall experience.
After filling, the cannoli should be served fairly soon or stored chilled in an airtight container for up to two days to maintain texture and freshness. Using a disposable pastry bag simplifies the filling step and allows for neat presentation. The mini chocolate chips add a finishing touch of sweetness and texture to both ends of the cannoli.
Ingredients
- 12 cannoli shells store bought
- 30 ounces ricotta cheese 2 containers, whole milk
- 1 cup powdered sugar
- 2 teaspoons lemon or 1 teaspoon lemon extract, zest
- 1 teaspoon vanilla
- 6 tablespoons heavy cream
- mini chocolate chips chopped pistachios, etc.. as garnish
- powdered sugar
Instructions
- Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender.
- Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached.
- Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli.
- Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar.
- Store refrigerated in an airtight container for up to two days.
Notes
- Ensure to drain the ricotta thoroughly to avoid a runny filling; excess moisture affects the texture.
- A disposable piping bag is recommended for ease and sturdiness when filling the cannoli shells.
- Store the filled cannoli refrigerated in an airtight container; consume within two days for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large cannolis
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 62mg | 3% |
| Potassium | 80mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 152mg | 15% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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