Cream-Filled Cannoli | Midwest Living

Cream-Filled Cannoli

Cream-Filled Cannoli

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  • Yield: 12 cannoli
  • Prep 45 mins
  • Chill 2 hrs
  • Cook 1 mins to 2 mins per batch

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  • Homemade Cannoli Shells (recipe follows) or two 3-ounce packages cannoli shells (12 shells total)
  • 2 15 - ounce container ricotta cheese
  • 3/4 cup powdered sugar
  • 2 -3 teaspoons vanilla
  • 2 -3 teaspoons dark rum, optional
  • 1/2 cup miniature semisweet chocolate pieces
  • 1 egg white, lightly beaten
  • Vegetable oil for deep-fat frying
  • Powdered sugar
  • Miniature semisweet chocolate pieces


  1. If using Homemade Cannoli Shells, prepare dough. If necessary, place ricotta cheese in a sieve or colander lined with two layers of 100-percent-cotton cheesecloth set over a bowl; strain for at least 1 hour. Discard liquid.
  2. For filling: In a medium bowl, stir together ricotta cheese, the 3/4 cup powdered sugar, vanilla and rum, if you like, until almost smooth. Stir in 1/2 cup chocolate pieces. Cover and chill filling for at least 2 hours.
  3. For shells: On a lightly floured surface, roll each dough portion to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into twelve ovals 6 inches long and 4 inches wide. (Do not reroll trimmings.) Beginning with long side, roll dough oval loosely/lightly around one end of greased metal cannoli cylinders. Moisten overlapping dough with egg white; press gently to seal.
  4. In a 3-quart saucepan or deep-fat fryer, heat 3 inches vegetable oil to 375 degrees . Fry cannoli shells, a few at a time, for 1 to 2 minutes or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. When cannoli shells are cool enough to handle, remove from metal cylinders. Cool tubes before reusing. (You will need 3 or 4 cannoli cylinders.) Cool the shells completely before filling.
  5. Just before serving, spoon filling into a decorating bag fitted with a 1/2-inch round tip (or spoon filling into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Pipe filling into Homemade Cannoli Shells or the purchased shells. Arrange on a serving platter. Sprinkle additional powdered sugar over the filled shells. Sprinkle additional mini pieces over filling on ends. Serve immediately.


  • TIP: You can purchase cannoli shells in specialty stores and bakeries, or you can make your own. For make-ahead, store the Homemade Cannoli Shells (unfilled) in an airtight container in the freezer for up to one week. Never fill the shells more than 30 minutes before serving.

Homemade Cannoli Shells


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 2 tablespoons cold butter
  • 2 tablespoons shortening
  • 2 well beaten eggs
  • 1/4 cup sweet Marsala wine (or 3 tablespoons cold water and 1 tablespoon red wine vinegar)


  1. In a medium bowl, stir together flour, sugar, unsweetened cocoa powder, salt, ground cinnamon and baking soda. Using a pastry blender, cut cold butter and shortening into flour mixture until mixture resembles coarse crumbs. In a small bowl, stir together well beaten eggs and sweet Marsala wine (or cold water and red wine vinegar). Add egg mixture to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface. Using your fingers, knead until smooth and elastic (5 to 7 minutes). Divide dough in half. Slightly flatten each piece of dough. Cover and chill for 1 hour.

Nutrition Facts

(Cream-Filled Cannoli)

Monounsaturated fat (g) 10, Folate (µg) 52, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 11, chol. (mg) 76, Niacin (mg) 1, Potassium (mg) 117, sodium (mg) 183, sugar (g) 18, iron (mg) 2, fiber (g) 1, calcium (mg) 162, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0, Fat, total (g) 27, carb. (g) 38, Trans fatty acid (g) 0, Thiamin (mg) 0, pro. (g) 12, vit. C (mg) 0, cal. (kcal) 442, vit. A (IU) 389

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