ricotta cannoli
My kitchen still smells like lemon zest and warm pastry from Sunday mornings when I think about ricotta cannoli. I’ve chased this moment for years—the little crackle of fried dough, the way the creamy ricotta filling cools your throat, the chocolate specks catching the light as you bite. This version is the one I come back to when friends swing by with espresso cups and a shared craving for something sweet but not too heavy. It’s also a lifesaver on busy weeknights: you fry the shells in a batch, stash them, then fill in a snap when guests arrive. I always do this trick: keep the shells crisp by slipping them into a parchment-lined tin so they don’t steam and get soft. The scent alone brings everyone to the kitchen, and the taste—ricotta cannoli with a kiss of vanilla and citrus—takes me straight back to grandma’s cozy kitchen. This is comfort you can hold in your hands, bite by bite.
What is [Recipe Name]?
What you’re really making here is ricotta cannoli—a classic Italian treat that’s essentially two parts: a crisp, shell-shaped pastry and a luxuriously creamy ricotta filling. Think of it as a portable pastry pocket that never loses its charm. The shells are gently fried until they hollow out into little edible cannoli tubes, then filled with ricotta whipped to silk-smooth perfection, studded with chocolate bits, citrus zest, and a whisper of vanilla. The name itself hints at Sicily’s sunny coastline, where street carts would coax passersby with piping-hot pastry and a sweet ricotta whisper. It’s approachable enough for weeknight indulges and fancy enough for a small celebration; the balance of texture and sweetness makes it a crowd-pleaser. If you’ve had cannoli before, you know the magic—the snap of the shell, the cool cream, the little chocolate flecks that vanish in the blink of an eye. If you haven’t, this is the moment you’ll remember.
Why you’ll love this recipe?
What I love most about this ricotta cannoli recipe is how forgiving it is without sacrificing that elegant finish. The shell dough comes together quickly, and you can fry in batches or even bake for a lighter version. The filling is dairy-forward and bright, with a creamy texture that doesn’t feel heavy after a few bites. It’s budget-friendly too: simple pantry staples become something special with a few fresh touches. And because you can customize the filling so easily, it’s perfect for picky eaters or guests with a milder sweet tooth. Flavorwhere this shines—citrus zest brightens the filling, vanilla rounds it, and Dark Chocolate specks add burstSimplicityIs it possible to make a ricotta ricotta frying?Versatility is the cherry on top: fill them with pistachio paste for a green twist, swap in ricotta cheese with mascarpone for extra creaminess, or dip the ends in melted chocolate for a glossy finish. This recipe has earned its place on my weekly dessert list, and I suspect it’ll do the same at your table. If you’ve ever watched kids whispering “just one more,” you know what I mean—the mouthfuls disappear in minutes, and the kitchen steals a little extra joy with every bite.
How to Make Ricotta Cannoli
Quick Overview
This is a small-batch, hands-on dessert that comes together in stages. You’ll mix a simple dough, roll and wrap it around cannoli tubes, fry until golden and crisp, then set aside to cool. Meanwhile, the ricotta filling comes together with just a few pantry staples: drained ricotta, powdered sugar, vanilla, and a pinch of citrus zest. The shells are then filled right before serving to keep them crisp. If you’ve never fried cannoli shells before, you’ll be surprised how forgiving it is: steady heat, a gentle twist to seal, and a quick drain on a rack and you’re done. The result is a light, crunchy shell with a perfectly creamy filling that’s not overly sweet. The whole process is a little showy, but it’s one of those recipes that feels special without being intimidating.
Ingredients
For the Shell Dough (Main Batter):
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon (optional, for warmth)
– 1 large egg
– 2 tablespoons Olive Oil or melted butter
– 1/3 cup dry white wine or Marsala (plus more as needed)
– 1 teaspoon vanilla extract (optional, for depth)
For the Filling:
– 1 1/2 cups fresh ricotta, well drained
– 1/4 cup powdered sugar, sifted (adjust to taste)
– 1 teaspoon vanilla extract
– Zest of 1 small lemon or orange (optional, for brightness)
– 1/3 cup mini chocolate chips or chopped dark chocolate
– Pinch of salt
For the Glaze / Finish:
– 1 cup powdered sugar, sifted
– 2–3 tablespoons milk or cream (adjust for consistency)
– 1/2 teaspoon vanilla (optional)
– Optional: melted chocolate for dipping or chopped pistachios for coating
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Pour your oil into a deep pot, enough to submerge the shells, and heat it to 360–365°F (180–185°C). If you’re not frying, you can bake the shells: preheat to 400°F (200°C). Meanwhile, set a rack over a tray to drain. Cut pasta-like circles from the dough and wrap them around the cannoli tubes, sealing with a light dab of egg wash if needed. I like to keep the dough a touch thin—you want a delicate crunch, not a pastry brick.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, sugar, salt, and cinnamon. The cinnamon is optional, but it adds a warm kiss that pairs beautifully with the lemon zest in the filling. This is one of those steps that pays off later with texture—you want the dry mix to be evenly distributed so your shells stay uniform as they fry.
Step 3: Mix Wet Ingredients
Beat the egg with the Olive Oil, vanilla, and wine. The wine isn’t just to flavor; it helps hydrate the dough enough to roll without cracking. If your dough seems dry, add a teaspoon at a time of more wine. You’re aiming for a pliable, not sticky, dough that holds its shape as you roll.
Step 4: Combine
Pour the wet into the dry and mix until a cohesive dough forms. You don’t want to overwork it; a few quick folds do the trick. Wrap the dough in plastic and let it rest for 15–20 minutes. Resting makes the gluten relax and makes rolling easier, which is the difference between a good shell and a great shell.
Step 5: Prepare Filling
While the dough rests, drain the ricotta well and press it gently with a spoon to remove excess moisture. Whip in the powdered sugar, vanilla, citrus zest, and a pinch of salt until smooth. Fold in the chocolate chips. If you want a silkier texture, you can whip the ricotta with a splash of cream—the result is richer and a touch lighter in mouthfeel. Taste and adjust sweetness if needed; a small tease of citrus can wake up the filling beautifully.
Step 6: Layer & Swirl
Roll the dough out very thin (about 1/8 inch). Cut into tight rounds and wrap around the cannoli tubes, sealing with a tiny pinch of egg wash. For a pretty twist, you can divide the dough and add a teaspoon of cocoa powder to one portion, then twist the two colors together before cutting. Fry until golden and crisp, about 2–3 minutes per batch, turning once. Let them drain on the rack. Watch for shell color—too dark and they’ll taste burnt; too pale and they won’t hold their shape well.
Step 7: Bake
If you’re baking instead of frying, lay the shells on a parchment-lined sheet and bake at 400°F (200°C) until golden, 7–9 minutes, flipping halfway. Baking yields a lighter crunch and a friendlier option for dairy allergies or for guests who prefer not to fry. Either method, the shells should be crisp, not flimsy, with a delicate snap when you bite into them.
Step 8: Cool & Glaze
Let the shells cool on the rack completely before filling. If you’re glazing, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Dip the ends in the glaze or drizzle a thin line across the shell for a glossy finish. You can also dip the ends in melted chocolate and sprinkle with chopped pistachios for color and crunch. The glaze should set quickly, so don’t overwork it—less is more for that perfect, candy-like finish.
Step 9: Slice & Serve
Transfer the filling into a piping bag with a medium tip. Pipe a generous ribbon of ricotta filling into each cooled shell from both ends, so you get a little ricotta cannoli filling peeking through in the middle. Dust with a touch of powdered sugar and plate on a platter with extra chocolate chips or citrus zest. Serve immediately, or refrigerate the filled shells in a sealed container for up to a few hours and fill just before serving to preserve peak crispness. Trust me, nothing beats a freshly filled shell—this is where the magic happens.
What to Serve It With
Ricotta cannoli make a light, elegant finish to any gathering, but they also shine on their own with a good espresso or a steaming cup of black tea. Here are a few ways I love to present them, depending on the occasion.
For Breakfast: A mellow start with a strong espresso or a cappuccino; set the cannoli on a white plate with a thin lemon zest thread for color. It’s a luxuriously simple morning treat that feels special but isn’t indulgent. My family loves dipping the ends in a tiny pool of honey for a touch of sweetness that wakes up the palate.
For Brunch: Pair with a sparkling rosé or an Italian soda. Plate them in a row, drizzle a whisper of orange blossom glaze, and add a few pistachio crumbs for crunch and color. The contrast between the crisp shell and the creamy filling is what makes this shine on a late-morning spread. My kids actually ask for seconds when I do this—it’s become a weekend ritual.
As Dessert: A classic finish after a hearty meal. Keep the glaze thin and glossy and arrange cannoli in a fan across the platter. A little fresh berry compote on the side adds a bright acidity that balances the sweetness. I’ve found that serving them with a dollop of lightly whipped cream on the side makes the plate feel complete and cozy.
For Cozy Snacks: A quick bite after school with a mug of tea. If you’re short on time, fill the shells in advance and keep the filling refrigerated; then pipe right before guests arrive. A squeeze of lemon zest over the top just before serving adds brightness that turns a simple snack into a conversation starter.
Top Tips for Perfecting Your Ricotta Cannoli
Here are my tried-and-true tips that have saved many a dessert table and made this recipe consistently reliable.
Shell Prep: Roll dough very thin and seal well around the tubes. A loose seal causes the shell to leak and lose its shape during frying. If a shell tears, patch with a tiny dab of egg wash and press gently. It sounds small, but the difference adds up in a batch.
Zucchini Prep: If you’re ever tempted to add zucchini to the dough for a moisture boost, resist. The moisture can lead to soggy shells. The crisp, clean flavor of the classic dough is what makes the texture sing.
Mixing Advice: Don’t overwork the dough. You want it cohesive but tender. Overkneading develops gluten, which toughens shells. A few light folds are all you need to achieve a delicate snap.
Swirl Customization: If you fancy a marbled look, fold a teaspoon of cocoa powder into a small portion of the dough and roll both colors together. The result is a playful pattern that looks stunning when filled.
Ingredient Swaps: You can swap in half mascarpone for part of the ricotta for extra creaminess, or use part-sour cream in the filling for a tangy contrast. If you’re dairy-free, try a thick Coconut Cream blend, but note it will alter the flavor and texture.
baking tips: When baking, keep a close eye on color—you want a light golden tone, not amber. Oven hot spots can cause uneven browning, so rotate the sheet halfway through. For doneness, the shells should be crisp and dry to the touch, not soft or chewy.
Glaze Variations: A simple glaze works well, but experiments are part of the fun. Try a white chocolate drizzle, a citrus glaze, or a pistachio dusting to change the perfume and color without overpowering the filling’s delicate sweetness.
Over the years I’ve learned that the best ricotta cannoli come from a balance of crisp shell and creamy filling with a bright spark of citrus. This recipe is forgiving, but the small details—resting the dough, sealing shells carefully, draining the ricotta—are the ones that lift it from a good dessert to a memory you’ll crave again and again. The way the filling sinks into the hollow shell, the way the chocolate chips catch the light—it’s a little magic you can recreate at home with a smile.
Storing and Reheating Tips
Storing these delights properly keeps their texture and flavor intact. Here’s how I manage it so they stay fresh for gatherings or a late-night treat.
Room Temperature: Shells stay crisp in a dry, airtight container for up to 2 days if you fill them just before serving. If you’ve got a crowd coming, fry the shells a day ahead and store them uncooked in a sealed container; fill right before serving to preserve crispness.
Refrigerator Storage: Filled cannoli should be kept in the fridge and consumed within 24 hours for best texture. Store shells separately from the filling; fill closer to serving to keep shells crisp.
Freezer Instructions: Unfilled shells freeze beautifully for up to 1 month. Freeze on a parchment-lined tray, then transfer to a freezer bag. Filling doesn’t freeze well in bulk, so make it fresh when you’re ready to serve. Thaw shells at room temperature and fill as usual for best texture.
Glaze Timing Advice: If you’re freezing shells, skip the glaze on the day you freeze. Glaze just before serving to preserve the gloss and texture. If you’ve glazed already, re-crisp the shells in a low-temp oven for a few minutes to refresh their crunch before serving.
These guidelines keep the ricotta cannoli tasting near-perfect, whether you’re hosting a crowd or indulging alone with a movie night and a mug of tea.
Frequently Asked Questions
Final Thoughts
There’s something quietly magical about ricotta cannoli—the way a crowd leans in as you plate them, the soft sigh when someone bites and smiles. This recipe has become a cherished staple in my kitchen, a bridge between casual weeknights and celebratory weekends. It’s approachable enough to make with kids helping, and elegant enough to feel like a little centerpiece on the dessert table. If you’re new to this dish, start by nailing the shells with a gentle fry and a crisp finish, then fall in love with the filling’s gentle sweetness and citrus glow. If you’re a seasoned fan, you’ll appreciate how the recipe invites small modifications—nutty pistachio dust, orange zest, or even a whisper of espresso in the filling for a mocha twist. I’ve tested this countless times, and it never fails to bring people together around the coffee table. Happy baking, dear friend—I can’t wait to hear how yours turns out and what little variations you fall in love with. And don’t forget to drop a comment below with your tasting notes and tweaks.
Creamy Ricotta Cannoli Easy Italian Treat
Ingredients
For the Shells
- 2 large egg whites egg whites room temperature
- 0.333 cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter melted
- 1 teaspoon pure vanilla extract
- 0.333 cup all-purpose flour
For the Filling
- 0.5 cup heavy whipping cream
- 0.5 cup ricotta cheese
- 3 tablespoons cream cheese room temperature
- 0.5 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3 tablespoons semisweet mini chocolate chips
Instructions
Make the Shells
- Preheat the oven to 375°F. Lightly grease two baking sheets with baking spray, then set aside.
- In a medium-size bowl, whisk together the egg whites, sugar, canola oil, melted butter, and vanilla until thoroughly combined. Add in the flour and continue to whisk until smooth, and no lumps appear.
- Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each. With the back of the spoon, spread each cookie to about 4-inch diameter. Space the cookies at least 2 inches apart. Bake for 7 to 8 minutes, or until edges begin to brown.
- Remove the cookies from the oven and, using an offset spatula, immediately loosen the cookies from the baking sheet and shape them into a tube form. You can use a round metal utensil and wrap the cookies around that. Set cookies seam-side down and let them cool.
Prepare the Ricotta Filling
- In your mixer's bowl, beat the heavy whipping cream on high until stiff peaks form, about 4 minutes. Refrigerate if not using right away.
- In a large mixing bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla, and orange zest until smooth and creamy.
- Gently fold in the prepared whipped cream and the chocolate chips. Do not overmix.
- Spoon the filling into a pastry bag fitted with a wide round tip and pipe the filling into the cooled cannoli shells. Garnish with additional mini chocolate chips if desired.
