Unleash your inner pastry chef with our roundup of 18 Delicious Cannoli Recipes Perfect for Any Occasion! Whether you’re craving a classic Sicilian treat or eager to experiment with innovative twists, these recipes promise to delight your taste buds and impress your guests. From festive gatherings to cozy nights in, there’s a cannoli here for every moment. Dive in and discover your next favorite dessert!
Classic Sicilian Cannoli
Ah, the Classic Sicilian Cannoli—a crispy, creamy delight that’s easier to make at home than you might think. You’ll love the contrast of the crunchy shell and the sweet, rich filling.
Ingredients
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, chilled and cubed (cold butter makes flakier shells)
- 1/4 cup Marsala wine (or dry white wine for a lighter taste)
- 1 egg white, lightly beaten (for sealing the shells)
- Vegetable oil, for frying (enough to fill a pot with 2 inches)
- 1 cup ricotta cheese, drained (full-fat for creaminess)
- 1/2 cup powdered sugar (sift to avoid lumps)
- 1/4 tsp vanilla extract
- 1/4 cup mini chocolate chips (or chopped dark chocolate)
Instructions
- In a large bowl, whisk together flour, sugar, cinnamon, and salt.
- Add chilled butter cubes. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
- Gradually add Marsala wine, stirring until a dough forms. Tip: If the dough feels dry, add a teaspoon of water.
- Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic and chill for 30 minutes.
- Roll the dough to 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter.
- Wrap each circle around a cannoli tube, sealing the edge with beaten egg white. Tip: Ensure the seal is tight to prevent opening during frying.
- Heat oil in a deep pot to 375°F. Fry 2-3 shells at a time until golden, about 2 minutes. Drain on paper towels.
- Carefully remove the tubes while still warm. Cool shells completely.
- For the filling, beat ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
- Pipe the filling into cooled shells using a pastry bag. Tip: Fill just before serving to keep shells crisp.
How perfect are these cannoli? The shells stay shatteringly crisp, while the filling is luxuriously smooth. Try dusting with powdered sugar or drizzling with melted chocolate for extra flair.
Chocolate Chip Cannoli
So, you’re craving something sweet but want to mix it up from the usual cookies or cake? Chocolate chip cannoli might just be your new favorite treat. It’s a fun twist on the classic Italian dessert, combining creamy filling with crunchy shells and melty chocolate chips.
Ingredients
- 1 cup ricotta cheese (drained for a thicker filling)
- 1/2 cup powdered sugar (sift to avoid lumps)
- 1/2 tsp vanilla extract (or almond extract for a different flavor)
- 1/4 cup mini chocolate chips (plus extra for garnish)
- 6 cannoli shells (store-bought or homemade)
- 1 tbsp orange zest (optional, for a citrusy kick)
Instructions
- In a medium bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth. Tip: Let the ricotta sit in a strainer over a bowl for an hour to remove excess moisture for a thicker filling.
- Fold in the mini chocolate chips and orange zest gently to keep the chips whole.
- Transfer the filling to a piping bag or a zip-top bag with a corner snipped off for easy filling.
- Pipe the filling into one end of a cannoli shell until it starts to come out the other end. Repeat with all shells. Tip: For a neater look, wipe any excess filling from the ends with a clean finger or a small spatula.
- Sprinkle the ends of the filled cannoli with additional chocolate chips for decoration.
- Serve immediately or refrigerate for up to 2 hours before serving to let the flavors meld. Tip: If serving later, wait to add the extra chocolate chips on top until right before serving to keep them from getting soft.
Crunchy, creamy, and just the right amount of sweet, these chocolate chip cannoli are a delightful dessert. Try serving them with a dusting of powdered sugar or a drizzle of melted chocolate for an extra special touch.
Pistachio Cannoli
Craving something sweet with a crunchy twist? You’re in for a treat with these Pistachio Cannoli. They’re the perfect blend of creamy filling and nutty goodness, wrapped in a crispy shell.
Ingredients
- 1 cup ricotta cheese (drained for thicker filling)
- 1/2 cup powdered sugar (sift to avoid lumps)
- 1/2 tsp vanilla extract (or almond extract for a different flavor)
- 1/4 cup pistachios, finely chopped (plus extra for garnish)
- 6 cannoli shells (store-bought or homemade)
- 1/2 cup mini chocolate chips (optional for extra sweetness)
Instructions
- In a medium bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chopped pistachios and mini chocolate chips gently to keep the filling light.
- Transfer the filling to a piping bag fitted with a large round tip for easy filling.
- Carefully pipe the filling into one end of a cannoli shell until it starts to come out the other end, then repeat for the remaining shells.
- Sprinkle the ends of each cannoli with additional chopped pistachios for a decorative touch.
- Serve immediately or chill in the refrigerator for up to 2 hours for a firmer filling.
Rich in flavor and texture, these Pistachio Cannoli are a delightful contrast of creamy and crunchy. Try serving them with a drizzle of honey or a dusting of cocoa powder for an extra special touch.
Lemon Ricotta Cannoli
Now, imagine biting into a crispy, creamy delight that’s both tangy and sweet. That’s what you get with these lemon ricotta cannoli, a perfect blend of textures and flavors that’ll brighten up any day.
Ingredients
- 1 cup ricotta cheese (full-fat for creaminess)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1 tbsp lemon zest (freshly grated for best flavor)
- 1 tsp vanilla extract (pure for depth)
- 12 cannoli shells (store-bought or homemade)
- 1/2 cup mini chocolate chips (optional for crunch)
Instructions
- In a medium bowl, mix ricotta cheese, powdered sugar, lemon zest, and vanilla extract until smooth. Tip: Let the mixture chill for 30 minutes to enhance flavors.
- Gently fold in mini chocolate chips if using. This adds a nice texture contrast.
- Using a piping bag or a spoon, fill each cannoli shell with the ricotta mixture. Tip: Fill from both ends for even distribution.
- Dust with additional powdered sugar or drizzle with melted chocolate before serving for extra decadence.
Velvety smooth ricotta paired with the zesty lemon creates a refreshing filling, while the crispy shell offers the perfect crunch. Serve these beauties on a platter with fresh berries for a pop of color and freshness.
Strawberry Cannoli
Strawberry cannoli are the perfect blend of creamy, fruity, and crunchy. You’ll love how the fresh strawberries brighten up the classic cannoli filling.
Ingredients
- 1 cup ricotta cheese (drained for thicker filling)
- 1/2 cup powdered sugar (sift to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup chopped fresh strawberries (plus extra for garnish)
- 6 cannoli shells (store-bought or homemade)
- 1/4 cup mini chocolate chips (optional for extra crunch)
Instructions
- In a medium bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in chopped strawberries and mini chocolate chips if using.
- Transfer the filling to a piping bag or a plastic bag with a corner snipped off.
- Pipe the filling into one end of a cannoli shell, then repeat on the other end.
- Repeat with remaining shells and filling.
- Garnish with additional chopped strawberries on top before serving.
With each bite, you’ll get a delightful contrast between the crispy shell and the creamy, strawberry-filled center. Try serving these with a drizzle of chocolate sauce for an extra indulgent touch.
Nutella Cannoli
Unbelievably delicious and easier than you think, Nutella Cannoli are the perfect treat to satisfy your sweet tooth. You’ll love the creamy Nutella filling wrapped in crispy shells.
Ingredients
- 1 cup ricotta cheese, drained (for a smoother filling)
- 1/2 cup Nutella, plus extra for drizzling
- 1/4 cup powdered sugar, sifted (to avoid lumps)
- 1 tsp vanilla extract
- 12 cannoli shells (store-bought or homemade)
- 1/2 cup mini chocolate chips (for texture)
Instructions
- In a medium bowl, mix the ricotta cheese, Nutella, powdered sugar, and vanilla extract until smooth. Tip: Use a hand mixer for a fluffier filling.
- Gently fold in the mini chocolate chips with a spatula. Tip: Reserve some chips to sprinkle on top for garnish.
- Transfer the filling to a piping bag fitted with a star tip. No piping bag? A zip-top bag with a corner snipped off works too.
- Pipe the filling into one end of a cannoli shell until it starts to come out the other end. Repeat with all shells. Tip: Hold the shell over a plate to catch any spills.
- Drizzle the filled cannoli with extra Nutella and sprinkle with remaining chocolate chips.
What makes these cannoli stand out is the contrast between the crunchy shell and the creamy, chocolate-hazelnut filling. Serve them on a platter with a dusting of powdered sugar for an extra touch of sweetness.
Mini Cannoli Bites
Zesty and sweet, these Mini Cannoli Bites are the perfect little treat for when you’re craving something indulgent but don’t want to commit to a full-sized dessert. They’re easy to make, fun to eat, and sure to impress at any gathering.
Ingredients
- 1 cup ricotta cheese (whole milk for creaminess)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/4 cup mini chocolate chips (plus extra for garnish)
- 24 mini phyllo shells (thawed if frozen)
- 1/4 tsp cinnamon (optional for a warm spice note)
Instructions
- Preheat your oven to 350°F to warm the phyllo shells for a crispier texture, about 5 minutes.
- While the shells are warming, mix the ricotta, powdered sugar, and vanilla extract in a bowl until smooth. Tip: Let the ricotta sit at room temperature for easier mixing.
- Fold in the mini chocolate chips gently to keep them whole for bursts of chocolate in every bite.
- Remove the phyllo shells from the oven and let them cool for a minute. Spoon the ricotta mixture into each shell, filling them just to the top.
- Sprinkle the filled cannoli bites with cinnamon and extra chocolate chips for a decorative touch. Tip: Use a piping bag for a cleaner, more professional look.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the filling to set slightly.
Perfectly portable, these bites offer a creamy filling with a satisfying crunch from the shell. Serve them on a platter with a dusting of powdered sugar for a sweet finish or drizzle with melted chocolate for an extra decadent touch.
Cannoli Cake
Ready to dive into a dessert that combines the best of both worlds? This cannoli cake brings the creamy, rich flavors of your favorite Italian pastry into a moist, irresistible cake form. Perfect for any occasion, it’s a surefire way to impress your guests or treat yourself.
Ingredients
- 2 cups all-purpose flour (sifted for a lighter texture)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
- 3 large eggs (room temperature for better mixing)
- 1 cup ricotta cheese (full-fat for creaminess)
- 1/2 cup mini chocolate chips (plus extra for garnish)
- 1 tsp vanilla extract (pure for best flavor)
- 1 tsp baking powder (ensure it’s fresh for rise)
- 1/4 tsp salt (balances the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Fold in the ricotta cheese and mini chocolate chips gently to keep the batter light. Tip: Don’t overmix to avoid a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Perfect for those who love the classic cannoli but crave something a bit more cakey. The texture is wonderfully moist with pockets of creamy ricotta and melty chocolate chips. Serve it dusted with powdered sugar and extra chocolate chips on top for an extra special touch.
Cannoli Cheesecake
Craving something sweet that combines the best of two worlds? This Cannoli Cheesecake brings together the creamy richness of cheesecake with the crispy, sweet shell of a cannoli. It’s a match made in dessert heaven that’s sure to impress.
Ingredients
- 1 1/2 cups graham cracker crumbs (or any similar biscuit crumbs)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted (plus extra for greasing)
- 24 oz cream cheese, softened (room temperature for smoother mixing)
- 1 cup ricotta cheese, drained (for that authentic cannoli texture)
- 1 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup mini chocolate chips (plus extra for garnish)
- 1/2 cup chopped pistachios (optional, for crunch and color)
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with butter.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10 minutes, then let it cool on a wire rack. Tip: This helps prevent a soggy crust.
- In a large bowl, beat the cream cheese until smooth. Add ricotta, powdered sugar, and vanilla extract, beating until well combined and fluffy.
- Gently fold in mini chocolate chips and chopped pistachios, if using. Tip: Reserve some for topping for a prettier finish.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Tip: This prevents cracking.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Great for any occasion, this Cannoli Cheesecake boasts a creamy, rich filling with delightful bits of chocolate and pistachios. Serve it with a dusting of powdered sugar and extra chocolate chips on top for that extra wow factor.
Cannoli Dip
So, you’re craving something sweet but don’t want to fuss with pastry tubes? This cannoli dip is your answer. It’s creamy, rich, and hits all the right notes without the hassle.
Ingredients
- 1 1/2 cups ricotta cheese (whole milk for creaminess)
- 1/2 cup mascarpone cheese (for a smoother texture)
- 3/4 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup mini chocolate chips (plus more for garnish)
- 1/4 tsp cinnamon (adjust to taste)
- 1/4 cup chopped pistachios (for crunch, optional)
Instructions
- In a large bowl, combine the ricotta and mascarpone cheeses. Use a hand mixer on medium speed to blend until smooth, about 2 minutes.
- Add the powdered sugar and vanilla extract to the cheese mixture. Continue mixing on low speed until fully incorporated, scraping down the sides as needed.
- Fold in the mini chocolate chips and cinnamon with a spatula until evenly distributed throughout the dip.
- Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the dip to thicken slightly.
- Before serving, sprinkle the top with additional chocolate chips and chopped pistachios for extra texture and visual appeal.
Zesty and indulgent, this cannoli dip is a dream with graham crackers, fresh fruit, or even straight off a spoon. The combination of creamy cheeses and crunchy mix-ins makes every bite a delightful contrast.
Cannoli Ice Cream
Ready to dive into a dessert that combines the best of both worlds? Cannoli ice cream is your answer, blending the creamy richness of ice cream with the classic flavors of a cannoli. It’s perfect for those days when you can’t decide between a scoop or a pastry.
Ingredients
- 2 cups heavy cream (chilled for best results)
- 1 cup whole milk (the richer, the creamier)
- 3/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp vanilla extract (pure for the best flavor)
- 1/2 cup ricotta cheese (drained to avoid excess moisture)
- 1/2 cup mini chocolate chips (or chop regular ones for texture)
- 1/4 cup chopped pistachios (for a crunchy contrast)
- 1/2 tsp cinnamon (adds a warm spice note)
Instructions
- In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is completely dissolved.
- Gently fold in the ricotta cheese, ensuring it’s evenly distributed but not overmixed to keep the texture light.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Once the ice cream reaches a soft-serve consistency, add the mini chocolate chips, chopped pistachios, and cinnamon. Churn for another 2-3 minutes to mix.
- Transfer the ice cream to a freezer-safe container. Cover with parchment paper pressed directly on the surface to prevent ice crystals.
- Freeze for at least 4 hours, or until firm enough to scoop.
Delightfully creamy with a hint of spice and crunch, this cannoli ice cream is a dream come true. Serve it in a waffle cone for an extra cannoli-like experience or alongside a shot of espresso for a sophisticated twist.
Cannoli Cream Stuffed French Toast
Ready to take your brunch game to the next level? This Cannoli Cream Stuffed French Toast is a game-changer. You’ll love the creamy filling and crispy edges.
Ingredients
- 4 slices thick brioche bread (stale works best for soaking up the egg mixture)
- 1 cup ricotta cheese (full-fat for the creamiest texture)
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/2 tsp vanilla extract (pure for the best flavor)
- 1/4 cup mini chocolate chips (or chopped dark chocolate)
- 2 large eggs (room temperature blends better)
- 1/2 cup whole milk (or half-and-half for extra richness)
- 1 tsp ground cinnamon (adjust to taste)
- 2 tbsp unsalted butter (for frying)
Instructions
- In a medium bowl, mix ricotta, powdered sugar, vanilla, and chocolate chips until smooth. Set aside.
- In a shallow dish, whisk together eggs, milk, and cinnamon until fully combined.
- Heat a large skillet over medium heat and add 1 tbsp butter, letting it melt and coat the pan.
- Take one slice of brioche and spread a generous layer of the cannoli cream on top, leaving a small border around the edges. Top with another slice to make a sandwich.
- Dip the sandwich into the egg mixture, letting it soak for about 10 seconds per side.
- Place the soaked sandwich in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- Repeat with the remaining slices and butter, adding more to the pan as needed.
- Dust with powdered sugar before serving for a sweet finish.
Now, this French toast is all about contrasts—crispy on the outside, creamy on the inside. Serve it with a drizzle of honey or a side of fresh berries for a burst of freshness.
Cannoli Cream Pancakes
Pancakes get a sweet Italian twist with this cannoli cream version—imagine fluffy stacks filled with ricotta sweetness and chocolate chips. You’ll love how easy they are to whip up for a special breakfast or brunch.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (for extra richness)
- 1 large egg
- 2 tbsp unsalted butter, melted (plus more for the skillet)
- 1/2 tsp vanilla extract
- 1 cup ricotta cheese, well-drained (for the cannoli cream)
- 1/4 cup powdered sugar (adjust to sweetness preference)
- 1/2 cup mini chocolate chips (plus more for topping)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if there are lumps.
- Heat a non-stick skillet over medium heat (350°F). Brush with a little melted butter.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, another 1-2 minutes. Keep warm in a low oven.
- For the cannoli cream, mix ricotta, powdered sugar, and chocolate chips in a bowl until smooth.
- Spread cannoli cream between pancake layers. Top with extra chocolate chips and powdered sugar.
Velvety ricotta cream pairs perfectly with the tender pancakes, creating a dessert-like breakfast. Try drizzling with honey or a sprinkle of cinnamon for an extra flavor boost.
Cannoli Muffins
Hey, you know those days when you’re craving something sweet but also want to keep it kinda simple? These Cannoli Muffins are your answer. They’re like the love child of a classic Italian cannoli and your favorite morning muffin—totally irresistible.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar (or a bit more if you like it sweeter)
- 2 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (just to balance the sweetness)
- 1/2 cup whole milk (room temp works best)
- 1/4 cup unsalted butter, melted (or any neutral oil)
- 1 large egg (room temp for smoother mixing)
- 1 tsp vanilla extract (pure for the best flavor)
- 1/2 cup ricotta cheese (full-fat for creaminess)
- 1/4 cup mini chocolate chips (plus more for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, egg, and vanilla until smooth. Tip: Don’t overmix to keep the muffins tender.
- Gently fold the wet ingredients into the dry ingredients until just combined. A few lumps are okay.
- Stir in the ricotta and mini chocolate chips until evenly distributed. Tip: The batter will be thick—that’s normal.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Fluffy, slightly tangy from the ricotta, and studded with melty chocolate chips, these muffins are a dream. Try serving them warm with a dusting of powdered sugar for an extra special treat.
Cannoli Crepes
Ever craved something sweet but can’t decide between a cannoli and a crepe? Well, you’re in luck because today we’re blending the best of both worlds with Cannoli Crepes. These delightful treats combine the creamy, rich filling of a cannoli with the light, airy texture of a crepe, making for a dessert that’s sure to impress.
Ingredients
- 1 cup all-purpose flour (sifted for lighter crepes)
- 1 1/2 cups whole milk (room temperature blends better)
- 2 large eggs (helps bind the batter)
- 2 tbsp unsalted butter, melted (plus extra for the pan)
- 1/4 tsp salt (enhances flavor)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1 cup ricotta cheese (full-fat for creamier filling)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1/2 tsp vanilla extract (pure for best flavor)
- 1/4 cup mini chocolate chips (or chopped dark chocolate)
- Optional: orange zest for a citrusy twist
Instructions
- In a large bowl, whisk together the flour, salt, and granulated sugar.
- Add the eggs and milk to the dry ingredients, whisking until the batter is smooth.
- Stir in the melted butter until fully incorporated. Let the batter rest for 30 minutes at room temperature for optimal texture.
- Heat a non-stick skillet over medium heat and lightly butter it. Pour 1/4 cup of batter, swirling the pan to spread it thinly.
- Cook for about 2 minutes until the edges lift easily, then flip and cook for another 1-2 minutes. Repeat with remaining batter.
- In a separate bowl, mix ricotta, powdered sugar, vanilla extract, and chocolate chips (and orange zest if using) until smooth.
- Spread 2-3 tbsp of the ricotta mixture onto each crepe, then roll or fold as desired.
- Dust with powdered sugar and extra chocolate chips before serving for an extra touch of sweetness.
Perfect for a brunch centerpiece or a fancy dessert, these Cannoli Crepes boast a creamy interior with a slightly crisp exterior. Try drizzling with melted chocolate or a berry compote for an extra layer of flavor.
Cannoli Waffles
Oh, you’re in for a treat with these Cannoli Waffles! Imagine your favorite Italian dessert transformed into a breakfast masterpiece. It’s crispy, creamy, and utterly irresistible.
Ingredients
- 1 cup all-purpose flour (for a lighter texture, sift it first)
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
- 1/4 tsp salt (fine sea salt works best)
- 1 cup ricotta cheese (full-fat for creaminess)
- 1 large egg (room temperature blends easier)
- 1/2 cup whole milk (or any milk you prefer)
- 1 tsp vanilla extract (pure for the best flavor)
- 1/2 cup mini chocolate chips (plus extra for garnish)
- 1 tbsp butter, melted (for greasing the waffle iron)
Instructions
- Preheat your waffle iron to 375°F. A properly heated iron ensures a crispy exterior.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. This combines the dry ingredients evenly.
- In another bowl, mix the ricotta, egg, milk, and vanilla until smooth. This creates the creamy base of your waffles.
- Gently fold the wet ingredients into the dry ingredients. Avoid overmixing to keep the waffles light.
- Stir in the mini chocolate chips. They’ll melt slightly, creating pockets of chocolatey goodness.
- Brush the waffle iron with melted butter. This prevents sticking and adds flavor.
- Pour 1/2 cup of batter onto the iron. Cook for 4-5 minutes until golden and crisp.
- Repeat with the remaining batter. Keep cooked waffles warm in a 200°F oven.
Unbelievably delicious, these waffles boast a crispy shell with a creamy, chocolate-studded center. Serve them dusted with powdered sugar and extra chocolate chips for a decadent breakfast or dessert.
Cannoli Parfait
Think you’ve seen all there is to dessert? This Cannoli Parfait will change your mind. It’s layers of creamy, crunchy, and sweet that come together in no time.
Ingredients
- 1 cup ricotta cheese (full-fat for creaminess)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup mini chocolate chips (plus more for topping)
- 1 cup crushed cannoli shells (about 4 shells, for crunch)
- 1/2 cup heavy cream (chilled, for whipping)
Instructions
- In a medium bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth. Tip: Let the ricotta sit at room temperature for 10 minutes to soften.
- Fold in mini chocolate chips gently. This ensures every bite has chocolate.
- In another bowl, whip heavy cream to stiff peaks. Tip: Chill the bowl and beaters for 5 minutes before whipping for better volume.
- Layer the ricotta mixture, whipped cream, and crushed cannoli shells in glasses. Start and end with ricotta for the best look.
- Top with extra chocolate chips and a piece of cannoli shell for garnish. Tip: Serve immediately to keep the shells crunchy.
With its creamy layers and satisfying crunch, this parfait is a textural dream. Try serving it in clear glasses to show off those beautiful layers, or add a drizzle of caramel for extra decadence.
Cannoli Trifle
Zesty and sweet, this Cannoli Trifle is your no-fuss ticket to impressing at any gathering. You’ll love how the creamy layers mingle with crunchy bits for a dessert that’s as fun to eat as it is to make.
Ingredients
- 2 cups ricotta cheese (whole milk for creaminess)
- 1 cup mascarpone cheese (softened for easy mixing)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 tsp cinnamon (plus extra for dusting)
- 1 cup heavy cream (chilled for whipping)
- 1 package cannoli shells (crushed, about 2 cups)
- 1/2 cup mini chocolate chips (plus extra for garnish)
Instructions
- In a large bowl, beat the ricotta and mascarpone together until smooth. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the powdered sugar, vanilla extract, and cinnamon to the cheese mixture. Beat until well combined and fluffy. Tip: Taste and adjust sweetness if needed, but remember the cannoli shells will add more sweetness.
- In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cheese mixture to lighten it. Tip: Fold carefully to keep the mixture airy.
- Layer the bottom of a trifle dish with half of the crushed cannoli shells. Spoon half of the cream mixture over the shells, then sprinkle with half of the mini chocolate chips.
- Repeat the layers with the remaining shells, cream mixture, and chocolate chips. Cover and refrigerate for at least 2 hours to let the flavors meld. Tip: The longer it chills, the better the texture.
- Before serving, dust the top with a little extra cinnamon and a handful of chocolate chips for a pretty finish.
Fluffy, creamy, and with just the right amount of crunch, this Cannoli Trifle is a dreamy twist on the classic. Serve it in individual glasses for a personal touch or let guests scoop straight from the dish for a more communal vibe.
Conclusion
Absolutely delightful, these 18 cannoli recipes offer something special for every occasion, from cozy family gatherings to festive celebrations. We hope you’re inspired to whip up these tasty treats and share the joy of homemade cannoli. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest board for easy access. Happy baking!
