There’s something so irresistible about a dessert that combines crispy pastry shells with a creamy, sweet filling.
Cannoli cream offers the perfect mix of velvety ricotta, subtle citrus zest, and a touch of chocolate.
It’s an elegant treat that feels indulgent yet approachable enough to make at home.
Why You’ll Love This Recipe
The shell is crisp and golden, balancing perfectly with the creamy filling.
The ricotta base gives the cream a rich yet light texture that’s never heavy.
Hints of vanilla, citrus, and chocolate make each bite layered and flavorful.
It’s customizable with nuts, candied fruits, or liqueurs for different variations.
What You’ll Need (Ingredient Highlights)
All-purpose flour creates the structure for the shells.
White wine gives the dough flexibility and crispness after frying.
Whole milk ricotta, well-drained, makes the filling creamy and authentic.
Powdered sugar sweetens without being gritty.
Mini chocolate chips add bursts of chocolate in every bite.
Orange zest or lemon zest brightens the filling with fresh flavor.
Pro Tips Before You Start
Drain the ricotta overnight for the smoothest, thickest filling.
Chill the dough before rolling to make it easier to handle.
Use a pasta machine or rolling pin to get thin, even shells.
Fry in small batches so the oil temperature stays steady.
Cool shells completely before filling to avoid soggy pastry.
How to Make Cannoli Cream
Step 1 – Prepare the dough
Mix flour, sugar, and salt in a large bowl.
Cut in cold butter until the mixture is crumbly.
Step 2 – Form the dough
Add egg yolk and wine gradually until a soft dough forms.
Knead for 5 minutes until smooth.
Step 3 – Rest the dough
Wrap in plastic and let rest for 30 minutes to relax the gluten.
Step 4 – Shape and fry shells
Roll out thin, cut into circles, wrap around cannoli molds, and fry until golden.
Drain on paper towels.
Step 5 – Make the filling
Mix ricotta, powdered sugar, vanilla, zest, chocolate chips, cinnamon, and rum (if using).
Whip in heavy cream for extra fluffiness.
Step 6 – Assemble
Pipe the filling into cooled shells right before serving.
Garnish with pistachios or candied fruits.
What to Serve Them With
Pair with espresso or cappuccino for a true Italian café experience.
Serve alongside fresh berries for a refreshing contrast.
Enjoy after a pasta dinner as the perfect sweet finish.
Variations / Substitutions
Substitute white wine with apple juice or water if preferred.
Add candied fruits for a traditional Sicilian twist.
Swap chocolate chips with chopped dark chocolate for richness.
Use lemon zest for a brighter citrus flavor.
Storage & Leftovers
Unfilled shells keep crisp in an airtight container for up to 5 days.
Filled cannoli should be eaten within 1–2 days for best texture.
Cannoli cream can be refrigerated separately for up to 3 days.
FAQs
Can I make the shells ahead of time?
Yes, store them unfilled in an airtight container for several days.
Can I use store-bought shells?
Absolutely, they save time and still taste great with homemade filling.
Why does my filling turn watery?
This usually happens if the ricotta isn’t drained well—press or strain overnight.
Can I bake the shells instead of frying?
Yes, though frying gives the most authentic crispness.
Can I skip the alcohol in the recipe?
Of course, just use water or apple juice instead of wine or rum.
Can I make this recipe gluten-free?
Yes, replace the flour with a gluten-free baking blend.
What’s the best way to pipe the filling?
Use a pastry bag with a large round tip for neat results.
Can I freeze cannoli cream?
It’s not recommended, as ricotta tends to separate when frozen.
How do I stop shells from getting soggy?
Fill them right before serving to maintain crispness.
Can I add other flavors?
Yes, try almond extract, cocoa powder, or even espresso powder.
Final Thoughts
Homemade cannoli cream is both indulgent and rewarding.
The crisp pastry shells filled with creamy, flavorful ricotta are a true celebration of Italian dessert tradition.
Once you try making them at home, you’ll never go back to store-bought.
