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!

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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

How to thicken runny cannoli filling? ›

To thicken, add cornstarch 1 tbsp. at a time until desired consistency is reached. Add cannoli cream to a bowl to dip your Golden Cannoli Chips, or a pastry bag to fill your Golden Cannoli Shells, and serve with your favorite toppings!

What to use if you don't have cannoli forms? ›

If you don't have metal cannoli tubes, create your own while you wait for the dough to be ready. For each tube you make, you'll need a 12×12 inch sheet of aluminum foil. Fold the sheet in half, then wrap it tightly around a dowel that's about 1 1/4 inches in diameter.

What is the cannoli filling made of? ›

The creamy filling (often spiked with lemon or orange zest for subtle brightness) is made with sugar and ricotta cheese, but mascarpone is sometimes used. Finished cannolis are often dusted with powdered sugar.

How to thicken ricotta filling without cornstarch? ›

There are several methods. Strain the ricotta through a cheese cloth and squeeze out excess moisture before making the filling. Add almond flour. Add dry milk powder.

How do you keep cannoli from getting soft? ›

Assemble the cannoli yourself. Just before serving them. Or coat the inside with chocolate and let it solidify. The chocolate film protects the cannoli from getting soggy.

What is the difference between cannoli and cannoli? ›

In Italian, the word cannoli is plural and cannolo singular, but in English they are almost invariably referred to as cannoli. The name comes from canna, for the river reeds that were cut into sections and used as a mold to fry the pastry shells. Nowadays, commercially available metal tubes are used instead.

How long does homemade cannoli last? ›

Unfilled cannoli shells can be stored in an airtight container at room temperature for about 1 week. The filling can be refrigerated for up to 5 days. Filled cannoli shells can be refrigerated, but will quickly become soggy. So try to eat them as soon as possible.

What makes cannoli filling grainy? ›

Always use 100% whole milk ricotta–skim milk will separate and become super watery and grainy. The shells and filling can be made several days ahead. Store the filling in closed containers in the refrigerator and the shells in airtight containers.

What brand of ricotta is best for cannoli filling? ›

Classic Cannoli Ricotta | Galbani Cheese.

What is the best oil to fry cannoli shells in? ›

Refined coconut oil is odorless, so it won't stink up the kitchen as you fry; more importantly, it's solid at room temperature, giving the cannoli shells a crisp and buttery texture that never feels greasy or soggy.

Why is my cannoli filling loose? ›

If the ricotta is not drained properly, there will be too much liquid in the cannoli filling, which will make your pastry shells soggy. Filling the cannoli too soon before serving can also give the bottom of your pastries a soggy texture.

What to do if ricotta is runny? ›

If there's visible liquid sitting on top of the ricotta in the container, carefully drain it off. You can do this by tilting the container slightly and using a spoon to scoop away the liquid. Place a few layers of paper towels on a plate or a clean kitchen towel. The towels will absorb any moisture from the ricotta.

Is cannoli filling supposed to be runny? ›

Cannoli Recipe Tips

Drain the Ricotta – It can take time to drain the extra liquid from the ricotta. Don't rush this – give it at least 30 minutes. Too much moisture will make the cream runny. Give it a couple of passes through the sieve at the end to make sure you have as much water out as possible.

How do you thicken pastry filling? ›

Cornstarch thickens the pastry cream without imparting a floury flavor. Bringing pastry cream to a bubble deactivates the yolk's starch-dissolving amylase. Finishing with butter adds shine and flavor.

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