Description
Classic Italian cannoli filled with sweet ricotta cream, mini chocolate chips, and hints of citrus. Crisp pastry shells paired with creamy filling create a delightful contrast that makes this dessert a timeless favorite.
Ingredients
Scale
- 12 cannoli shells
- 2 cups whole milk ricotta cheese, well drained
- 3/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 2 tablespoons candied orange peel, finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the filling by combining the well drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon in a mixing bowl. Stir until the mixture becomes smooth and creamy.
- Add the mini chocolate chips and finely chopped candied orange peel to the ricotta mixture. Gently fold them in until evenly distributed.
- Transfer the filling into a piping bag, or prepare a spoon for filling the shells.
- Carefully pipe or spoon the ricotta mixture into both ends of each cannoli shell until filled completely.
- Allow the filled cannoli to sit for a few minutes so the filling settles and the flavors blend.
- Lightly dust the filled pastries with powdered sugar and sprinkle a few extra chocolate chips or bits of candied orange peel on the ends if desired.
- Serve immediately and enjoy while the shells remain crisp and the filling is creamy.
Notes
- Drain the ricotta well to prevent the filling from becoming runny.
- Fill the shells right before serving to keep them crisp.
- The ricotta filling can be prepared up to two days in advance and stored in the refrigerator.
- If you prefer a richer filling, mascarpone cheese can replace part of the ricotta.
Nutrition
- Serving Size: 2 cannoli
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
Keywords: cannoli, italian dessert, ricotta cannoli, homemade cannoli, classic italian pastry