Easy 5-Ingredient Cannolis Recipe - Baker by Nature (2024)

by Ashley Manila 109 Comments

An easy and delicious recipe for 5-Ingredient Cannolis! This classic Italian dessert is always a crowd-pleaser. So if you’ve been searching for a foolproof recipe for cannoli filling, this one’s for you!

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (1)

Cannoli

I woke up the other day and realized something terrible… I’ve never shared with you my mega simple recipe for 5-Ingredient Cannolis with you! So many recipes… so little time! But I really wanted to squeeze this one in before the holidays. So I dropped everything, walked to the store (I don’t drive… did you know that?), grabbed my ingredients, and got busy. Lucky for us, this impressive recipe is sneaky simple. I’m talking 15 minutes of active work simple.

So, shall we cannoli? I promise making homemade cannoli is so much easier than you think 🙂

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (2)

What is a Cannoli?

A Cannoli is a form of pastry that originated on the Island of Sicily. Most cannoli consist of tube-shaped shells of deep fried pastry dough that are then filled with a slightly sweet and creamy filling, that’s usually made from ricotta cheese.

Every time I make this recipe I get a little nostalgic. My grandmother taught me how to make cannoli many moons ago and the memory is one of my favorites. I must confess my gran made her cannoli shells from scratch (and man were they good), but most days I just don’t have time for that so I buy them from our local pastry shop or the grocery store. One day I’ll get it together and post her cannoli shell recipe too, but for now, feel free to use store bought shells or make your own using your favorite recipe.

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (3)

Cannoli Recipe

Ingredients:

  • cannoli shells, homemade or store bought will work
  • ricotta cheese
  • confectioners’ sugar
  • mini chocolate chips
  • vanilla extract

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (4)

Tips and Tricks for Recipe Success:

  • The most important part of this cannoli recipe is draining your ricotta cheese. It MUST drain. At least 12 hours, preferably overnight. If you use it as is, your cannoli cream filling will be wet and grainy and make your shells soggy. To drain, you’ll want to place the cheese in a fine mesh strainer and cover it with a piece of saran wrap. Place some pie weights (or just dry beans) on top of the saran wrap and place the strainer over a bowl. Pop the bowl in the fridge until needed. You’ll be surprised to see how much liquid comes out!
  • As mentioned earlier, I used store bought cannoli shells. Bellino cannoli shells are very good and what I use if my local pastry shop is out of fresh ones. You can also make and use your favorite homemade cannoli shell recipe.
  • Although I prefer a simple cannoli with just a dash of vanilla extract, feel free to make these your own! Add in orange zest, chopped pistachios, or even sprinkles! Just be sure not to make the filling too chunky if you plan on piping it into the shells.
  • If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online. Or use the filling as a cannoli dip and serve with broken up waffle cones or graham crackers.
  • Don’t forget the powdered sugar! I also set aside a 1/2 cup for dusting the cannoli shells. It adds a subtle sweetness and gives the dessert a stunning presentation.

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (5)

If you try this Easy Cannoli Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥

More Italian Ricotta Dessert Recipes:

  • Mini Ricotta Cheesecakes
  • Ricotta Chocolate Layer Cake
  • One-Bowl Lemon Ricotta Cupcakes

Easy 5-Ingredient Cannolis Recipe - Baker by Nature (7)

5-Ingredient Cannolis

Ashley Manila

Homemade 5-Ingredient Cannolis are super easy and so impressive!

PRINT RECIPE PIN RECIPE

Prep Time 15 minutes mins

Inactive Time 12 hours hrs

Total Time 12 hours hrs 15 minutes mins

Course Dessert

Cuisine Italian

Servings 8 cannolis

Ingredients

  • 8 cannoli shells, homemade or store bought will work
  • 2 cups ricotta cheese
  • 1 cup confectioners' sugar, plus extra for dusting
  • 3/4 cup mini chocolate chips, divided
  • 1 and 1/2 teaspoons pure vanilla extract

Optional:

  • 2 teaspoons fresh orange zest

Instructions

  • Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

When you're ready to make the filling:

  • In a large bowl combine the drained ricotta cheese, confectioners' sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.

  • When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. If you don't have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.

  • Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner's sugar. Serve at once.

Notes

The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filling, serve them right away. Cannolis are best eaten the day they are made.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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  1. Easy 5-Ingredient Cannolis Recipe - Baker by Nature (13)Cecelia says

    The only bad thing about a recipe turning out great is that everyone wants a dozen, yesterday!

    Thank you for a fabulous and easy recipe: made my own shells as wells because I have a large family. Thanks!

    Reply

  2. Easy 5-Ingredient Cannolis Recipe - Baker by Nature (14)Cindy says

    Made these for a dinner and tasted great! We used sugar wafer ice cream cones, drizzled inside with “magic shell” for extra flavor. Great success. Thx for sharing the recipe.

    Reply

    • Easy 5-Ingredient Cannolis Recipe - Baker by Nature (15)Ashley Manila says

      I’m so happy you enjoyed the recipe, Cindy! And love the idea of using “magic shell” for extra flavor.

      Reply

  3. Easy 5-Ingredient Cannolis Recipe - Baker by Nature (16)Esctasy says

    Cannolis is creamy inside and crispy outside, exactly the right thing I needed as a treat to lift my mood. My kids loved this treat and I also felt elated at every bite. After experiencing the gloomy blue for awhile I knew this one made me feel so cheerful.

    Reply

  4. Easy 5-Ingredient Cannolis Recipe - Baker by Nature (17)Emma Wilson says

    Easy 5-Ingredient Cannolis Recipe - Baker by Nature (18)
    In last few days, I tried this dish to make in my home but I didn’t know how to make it. When I read this content and try this recipe in my home I was totally surprised. I got the actual test. Thank you for this recipe. I hope you will continue your journey and gave us such beautiful idea.

    Reply

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Easy 5-Ingredient Cannolis Recipe - Baker by Nature (2024)

FAQs

What is traditional cannoli filling made of? ›

What is cannoli filling made of? It's traditionally made with ricotta cheese and sugar. As we know it today, it also contains heavy whipping cream, whipped and sweetened with sugar.

What brand of ricotta is best for cannoli filling? ›

THE BEST RICOTTA CHEESE:

A huge component of this Homemade Cannoli Cream is, of course, the delicious Galbani® Ricotta Cheese. This rich and creamy cheese can be found in your local market's dairy aisle and is the perfect cheese to use for a delicious and rich cannoli cream.

How do I make my cannoli filling thicker? ›

Your cannoli cream is a runny mess. My recommendation at this point is to add about ¼ to ½ cup of heavy whipping cream and an additional 1 - 2 tablespoons of powdered sugar. Beat with a hand mixer on medium until it thickens up. It will fill more cannoli shells but will save you tossing the soupy filling out.

What oil is best for cannolis? ›

If you can find enough leaf lard to deep fry, go for it! But my favorite alternative is refined coconut oil. Like lard, it's solid at room temperature and liquid when warm.

Is mascarpone or ricotta better for cannoli? ›

Cannoli is traditionally made with ricotta, but some people prefer mascarpone. It simply depends on your personal preference.

What is the difference between Italian and American cannoli? ›

Chief among them is the type of milk used for each. The Italian version makes use of sheep's milk, while Italian-American cannoli employs cow's milk (leading to significant distinctions in taste and consistency).

What is a Roman cannoli? ›

The Cannolo, or little tube, is Italy's best-known Sicilian pastry dish. It consists of a fried tube-shaped shell and is filled with a sweet cheese cream filling. Cannoli are a truly timeless dessert that will usher you back into the heart of ancient Sicily.

How do you keep cannoli shells crisp after filling? ›

If you want to have them the next day wrap its in Saran Wrap so the moist air/humidity does not come in contact with the shell. Even then they will become soft due to the moisture in the cream filling. You need to eat them within a few hours after storing.

Do I have to add egg to ricotta filling? ›

Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.

When should you fill cannoli shells? ›

Do not fill the cannoli until just before serving, otherwise your shells will become soggy and not crisp. Store the cannoli shells in a paper towel lined tupperware container at room temperature. The filling will store in the refrigerator for 2-3 days.

Why are my cannoli shells puffing up? ›

Oil that is too hot can burn your shells, but it can also create too much steam too quickly and puff up the shells in a bad way.

Why is my cannoli filling not firm? ›

Drain the ricotta: One essential technique for achieving a thick and creamy cannoli filling is to drain the ricotta overnight in the refrigerator. Place the ricotta on paper towels to absorb excess moisture, which will help prevent a watery filling [1].

Can you use cornstarch to thicken cannoli filling? ›

Milk: I use whole milk to thin out the filling while still keeping it rich and creamy. Sugar: Sweetens the filling. Cornstarch: Used to thicken the filling and make it hold its shape in the cannoli shell.

How to thicken cannoli cream without cornstarch? ›

If a recipe calls for 1 tbsp cornstarch, you can substitute it with 2 tbsp of flour. You can mix the flour with sugar first, and then add the liquids. It makes incorporating the flour to other ingredients much more easier.

Are cannolis supposed to be crunchy or soft? ›

Cannolis are crunchy, or at least they should be. The secret is to fry the shells but not fill them until the time of sale. I keep the cannolis cream in a refrigerated pastry bag, filling the shells only when the customer is present to take them home. The cream is wet and will make the shells soggy in no time at all.

What is the difference between a cannoli and a Sicilian cannoli? ›

Here are a few distinctions: The Venetian shell is in a cylinder shape while the Sicilian shell looks like a bow tie wrap. While the Sicilian dough is deep-fried, the Venetian dough is baked. The traditional Venetian filling is made of heavy cream cheese mixed with vanilla bean.

Are cannolis supposed to be hard or soft? ›

The cannoli shells are perfectly tender and flaky, like a flake away in your mouth kind of texture. The ricotta cannoli filling is rich and deliciously sweetened, and those little flecks of mini dark chocolate chips swirled throughout just amp up that already immensely satisfying flavor.

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