Cannoli Recipe ~ Homemade Dessert Perfection!

Cannoli Recipe ~ Homemade Dessert Perfection!

Easy Homemade Cannoli Recipe

This Cannoli recipe is an easy and inexpensive way to make cannoli at home for a dinner party or holiday gathering. Why pay the high prices at a bakery when you can easily make this delicious dessert at home?! The shells are made with wonton wrappers which can be found in the produce department in most supermarkets. This filling is light and creamy with semi-sweet mini chocolate chips and a hint of citrus flavor. This is an impressive dessert that your family and guests will love.

You will need cannoli tubes if you plan on making this cannoli recipe often. My husband is pretty handy and made mine when I explained to him what I needed. The ones you see me using further down in this post are about 4.5 inches long made from 7/8 inch pipe. This seems to be perfect for the wonton wrappers I use to make the cannoli shells. If you don’t have a handy husband or cannoli tubes already, Amazon carries a nice set.

I don’t remember where I learned I could use wonton wrappers as shells for these, but it sure does make this a quick and easy Cannoli Recipe!

Tools you will need to make the shells for this Cannoli Recipe:

  • Cannoli tubes (can be purchased here if needed.
  • Pliers to hold the hot tube while you remove shells

Ingredients list for Cannoli Recipe:

1 pack Wonton wrappers (usually found in the produce section of your local grocer)
1 pound container whole milk ricotta cheese, well drained
2 Tablespoons sour cream
1/2 cup cream cheese, softened
1/2 cup Semi-sweet mini chocolate chips
1/4 cup chocolate chips melted (optional to dip ends of cannoli)
1 cup powdered sugar
2 Tablespoons grated orange zest or minced citron
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Dash of salt
Vegetable oil to coat bottom of skillet

The night before you plan to try out this cannoli recipe place cheesecloth or a clean kitchen towel in a colander. Place the Ricotta cheese into the colander on the cheesecloth and wrap cloth around the top giving just a little squeeze to push out some of the moisture. Place a little weight on top such as a glass cereal bowl. Place the colander in a bowl and put in the fridge overnight to drain. I have also drained it from morning until the afternoon when I’ve been in a hurry.

Shell Preparation:
You will need to either cut each wonton with a 3 inch round cookie cutter or place a glass over it and trim corners off with a knife. This does not have to be exact. Using a paper towel rub cannoli tube with oil to keep wonton from sticking. Wrap wonton around the cannoli tube. Dip your fingers in water and rub onto wonton where the edges meet to keep it wrapped.

Heat approximately 1/8 inch of oil in skillet until a drop of water dances. Place the wonton wrapped tube in the skillet and fry until golden brown, turning a few times to brown on each side. Watch closely so they don’t overcook. When golden brown remove from pan with tongs onto a paper towel lined plate.

As shown in the picture below, use pliers to hold one end of the tube and use a kitchen towel to gently twist and pull the shell off the other end of the tube. Be careful, the wontons and tubes are hot! I do this while it is still hot because I have found they are easier to remove from the tube and there is less breakage that way.

Set the cooked shells aside to cool. Do not fill until ready to serve. You don’t want them to be soggy.

Prepare filling as follows:
Mix softened cream cheese with sour cream until smooth. Add ricotta cheese, vanilla, cinnamon and powdered sugar just until mixed. Stir in 1/2 cup chocolate chips and orange zest. Set aside.
Place the 1/4 cup chocolate chips into a small glass bowl, heat in microwave for 20 seconds, stir. If they need longer heat 10 seconds and stir doing only 10 seconds at a time until melted.
When the chocolate is melted dip the ends of each cannoli and place on a plate in fridge for just a couple minutes to set.

When ready to serve, fill shells with filling. Place your filling in a pastry bag and pipe in, filling half from one end and the other half from the other end to have even filling and make sure they look good from both ends. If you don’t have a pastry bag handy you can place the filling in a plastic baggy and cut the corner off.

Arrange on plate and sprinkle with powdered sugar.

Below is a printable Cannoli Recipe. Remember to check the coupon database for any items on your shopping list. If you make them, be sure to come back and let us know how they turned out!

Cannoli Recipe
 
Author: 
This is a nice light dessert that is good after any meal or even as a treat at an afternoon tea or coffee get together. It has the nice crispness of the shell with a wonderfully creamy filling with just a hint of cinnamon, citrus and dark chocolate.
Ingredients
  • 1 pack Wonton wrappers (usually found in the produce section of your local grocer)
  • 1 pound container whole milk ricotta cheese, drained
  • 2 Tablespoons sour cream
  • ½ cup cream cheese, softened
  • ¾ cup Semi-sweet mini chocolate chips
  • 1 cup powdered sugar
  • 2 Tablespoons grated orange zest or minced citron
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Dash of salt
  • oil for frying the shells
Instructions
  1. The night before you plan to make your cannoli place a piece or cheesecloth or a clean kitchen towel in colander. Place the Ricottal cheese on the cheesecloth wrap cloth around top giving it a little squeeze to drain a little moisture. Place a little weight on top such as a glass cereal bowl. Place colander in a bowl and put in fridge overnight to drain. I have just drained it from morning until the afternoon when in a hurry.
  2. You will need to either cut each wonton with a 3 inch round cookie cutter or place a glass over it and trim corners off with a knife. This doe not have to be exact.
  3. Using a paper towel rub cannoli tube with oil to keep wonton from sticking.
  4. Wrap wonton onto the cannoli tube dipping your fingers in water and rubbing onto wonton where the edges meet to seal.
  5. Heat about ⅛ inch oil in skillet until a drop of water dances. Fry turning a few times to brown on each side watching closely so they don't overcook.
  6. When golden brown remove from pan with tongs onto a paper towel lined plate.
  7. As shown in the picture, use pliers to hold one end of the tube and use a kitchen towel to gently twist and pull the shell off the other end of the tube. Be careful, the wontons and tubes are hot.
  8. Set the cooked shells aside to cool. Do not fill until ready to serve. You don't want them to be soggy.
  9. Prepare filling as follows:
  10. Mix softened cream cheese with sour cream until smooth. Add ricotta cheese, vanilla, cinnamon and powdered sugar just until mixed. Stir in ½ cup chocolate chips and orange zest.
  11. Add ¼ cup chocolate chips to a small glass bowl, heat in microwave for 20 seconds, stir. If they need longer heat 10 seconds and stir doing only 10 seconds at a time until melted.
  12. When the chocolate is melted dip the ends of each cannoli and place on a plate in fridge for just a couple minutes to set.
  13. If you have one place your filling in a pastry bag and pipe in by filling half from one end and the other half from the other end to have even filling and make sure they look good from both ends. If you don't have a pastry bag handy you can do it like I did here and place in a plastic bag and cutting the corner off. Hold and squeeze.
  14. Arrange on plate and sprinkle with powdered sugar.