Cannoli Cream Recipe

Cannoli originate in Sicily, where my paternal grandmother is from, and serving cannoli at our family baptisms, confirmations, and Easter was a cherished ritual.

Personally, I have found homemade shells to be too much work for a mediocre payoff! My father comes from an Italian American family, and cannoli were a mainstay of his family’s Easters, baptisms, and weddings. So one Easter, he convinced me to make the cannoli from scratch—shells and all—and what a disaster that was! Not only is making the shells time-consuming, but it’s also hard to get a shell that’s light and crispy—the hallmark of a great cannoli. From then on, I started buying the shells and making the cannoli cream myself, which is a much better strategy! 

The hardest part about using store-bought shells is finding an Italian deli that sells them. But you can also get a big box of Cannoli Shells on Amazon if you plan ahead! They come in boxes of 48 shells, so it’s best for a large gathering!

For more springtime desserts, try my Carrot Cake Recipe, Key Lime Cheesecake Bars, or my Raspberry Cheesecake.

 The Origins of Cannoli

• A Cannoli, or Cannolo as it’s technically called in Italian when referring to one, originates from the city of Palermo on the Italian island of Sicily.
• It’s a wonderful Italian dessert for entertaining because you can make them ahead of time—all you have to do is serve.

What Are Cannoli Made Of?

• Cannoli are made by combining a deep-fried pastry shell with a sweet cheese filling.
• Traditional cannoli cream is made from ricotta cheese, but over the years, mascarpone cheese has also been added. Some say Italian-Americans started this variation.
• Traditional mix-ins for cannoli cream include mini chocolate chips, candied orange peel, almonds, or pistachios.

The Ingredients for Cannoli Filling:

• Ricotta Cheese. For the best cannoli cream texture, use whole milk ricotta cheese. Also, be sure to drain the ricotta through a fine-mesh sieve into a bowl, or through cheesecloth. Otherwise, your cannoli cream will be too runny and will be hard to pipe into the shells. Any extra ricotta cheese? Use it up in my Lemon Ricotta Pancakes, Lemon Ricotta Cake, or my Eggplant Lasagna. 
• Mascarpone Cheese. Adding the mascarpone will make the cannoli cream rich and creamy, not grainy. But the cannoli cream would be too heavy and rich if you only used the mascarpone, so you really need both!
• Powdered Sugar: Powdered sugar dissolves better into the cheese mixture. Powdered sugar contains cornstarch, which helps the cannoli cream set once it is piped into the shells and refrigerated.
• Vanilla Extract: Use only pure vanilla extract for the best flavor, not anything labeled “imitation vanilla extract.”
• Orange Zest: Instead of the traditional candied orange, it can be easier to use the orange zest. The orange’s flavor against the sweetened cheese filling is a wonderful springtime combination!
• Dark Chocolate I love the combination of the orange and the dark chocolate it really provides such a delicious flavor combination! You can also use semi-sweet chocolate if you prefer. Either way, buy a chocolate bar and chop it. I think it gives the cannoli a more rustic, homemade feel than mini chocolate chips, which can look a bit commercial. Or use the chocolate chips and chop them!
• Raw Pistachios: Make sure to buy raw pistachios, not roasted or salted. The flavor is lighter and better for a dessert. Trader Joe’s sells them in a big bag already shelled! The chopped pistachios add a nice, buttery crunch at the ends. You can also use chopped whole almonds.

How To Make Cannoli Filling

Step#1: Mix up the Cannoli Cream

• The nice thing about this recipe is the fact that it only takes a single bowl and a spoon. No need to drag out the electric mixer!
• The key is to mix the cheese, sugar, and vanilla first to ensure the sugar and vanilla are well combined.
• Then stir in the chocolate and the zest. Be sure the chocolate is chopped into small pieces that will fit through your pastry tip.
• Then add the ricotta cheese
• If your cannoli cream looks loose and needs thickening, add a little bit of cornstarch (in 1-tablespoon increments) until it thickens and comes together.
• Then, pop it in the fridge until you are ready to use.

What to Do with Leftover Cannoli Filling

Serve it as a dip with shortbread cookies or fruit, or dollop it on top of pancakes or waffles.

Step#2: Fill the Cannoli Shells

• To keep your cannoli from getting soft, fill the shells just a few hours before serving; they will stay crisp.
• Create a “filling station” with empty cannoli shells, cannoli cream in a pastry bag, and chopped pistachios.
• Then set a rack over parchment paper or a baking tray so you have a place to set them, and add the nuts as you assemble them.
• The cannoli cream may be a little bit loose, depending on how long you drained the ricotta and which brand you buy (funny enough, the Trader Joe’s Brand of Ricotta Cheese appears to be drier!), but not to worry, it will firm up in the refrigerator as it sets up overnight.

Step#3: Stack, Dust and Serve

• The cannoli stack really well on top of each other, which also keeps them in place and prevents them from rolling on their sides.
• Using a rectangular platter with an indentation in the center helps stabilize them.
• Then stack in a pyramid design, cover lightly with one sheet of foil, and refrigerate overnight. These are best eaten within a day of assembling.
• Then dust the stack with powdered sugar before serving.

How Far In Advance Can You Make Cannoli?

• Cannoli are best enjoyed within 24 hours of assembly.
• The cannoli cream will begin to dry out after 24 hours.
• The shells will also begin to soften after 24 hours. So they are best filled just a few hours before they are served.
• But don’t worry—the cream is easy to make, and the assembly is pretty quick too, so you can make them a day ahead of your party.