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Easy Cannoli Recipe

Level-Up Brunch With These Easy Cannoli Recipes

Cannoli is a popular dessert enjoyed delightfully by people all over the world. It is delicous and can be eaten at any time of the day.
Tastessence Staff
Last Updated: Sep 18, 2018
Apart from all other things, Italy is famous for Cannoli; an essential part of the Sicilian cuisine. Looking back in time, these desserts were prepared as mouth-watering treats during the Carnevale season. Cannoli refers to two or more pastries and cannolo refers to a single treat.
Recipe #1
Sicilian cannoli from Italy
  • Cannoli shells - 6
  • Heavy cream - 2 cups
  • Shelled hazelnuts - 1 cup
  • Vanilla - ½ teaspoon
  • Pistachio nuts, coarsely chopped - ¼ cup
  • Granulated sugar - ½ cup
  • Confectioners' sugar
  • Fill the baking sheet with some hazel and toast for 15-18 minutes, in a preheated oven at 350 ºF.
  • Get rid of the brown skins of the nuts. You can do this by rubbing them in a kitchen towel.
  • Thereafter, crack the nuts, keeping them enclosed in the towel.
  • Now, take a medium bowl and using an electric mixer, whip some cream until thick.
  • Then, beat in some granulated sugar and the vanilla.
  • Fold in the cracked nuts and pistachios.
  • Now, all you have to do is to stuff the cannoli shells with the nut cream.
Recipe #2
Sicilian cannoli with pistachio and mint on ceramic plate
Ingredients for Shells:
  • All-purpose flour - 1½ cups
  • Dry red wine - ½ cup
  • Egg whites, beaten - 2
  • Vegetable oil
  • Salt - 1/8 teaspoon
  • Sugar - 1 tablespoon
  • Cannoli molds
Ingredients for Filling:
  • Pistachios, chopped - ¼ cup
  • Nut-flavored liqueur - 5 teaspoons
  • Ricotta - 1 pound
  • Heavy cream - ½ cup
  • Candied fruit, finely chopped - ¼ cup
  • Chocolate, semi-sweet, melted - ½ cup
  • Sugar - ½ cup
  • Get the flour, sugar, and salt together and mix them in a bowl.
  • Now, get the wine and mixing it gradually into the dry ingredients, make a dough.
  • Form the dough into a ball and wrap it in plastic. Keep it for about an hour, to let it rest at room temperature.
  • Thereafter, sprinkle some flour on the surface where you have to roll the dough to 1/8 inch thickness.
  • After you have rolled it out, cut out rounds 5 inches in diameter.
  • Now wrap each of the cuts onto a cannoli mold.
  • Seal off the edges with egg white.
  • Now, put some oil on medium heat in a saute pan and fry the cannoli until golden brown and crisp.
  • Get them out of the pan and let them drain out in paper towels. Let them cool down, before you slip the molds from the cannoli.
  • Next, you can carry out the filling process. Whip the cream in a mixing bowl and fold in the ricotta.
  • Working it with a rubber spatula until creamy. Now, you may fold in the sugar, the liqueur and the fruit.
  • Get the shells and starting from one end, stuff the cannoli with the ricotta filling you have just made.
  • Ensure that the mid section is filled completely.
  • Give both ends a generous dip in the melted chocolate, followed by a dip in the pistachios.
Recipe for the Filling
Three chocolate cannoli
  • Ricotta cheese, very dry - 3 cup
  • Vanilla - 2 teaspoons
  • Granulated sugar - 1 cup
  • Chocolate chips
  • You can dry up the ricotta cheese by draining it in a colander, overnight. Make a mix out of the sugar and vanilla.
  • Beat this with an electric mixer for 8-10 minutes.
  • Fold in some of the chocolate chips. Use these to filling up the cannoli or between the cake layers.