Can’t Beat ‘Em Cannoli Siciliani: see if you ‘can-oli’ have just one

A delicate Italian pastry shell that’s crispy on the outside and filled with a smooth cream on the inside…once you make them, you won’t believe how easy they are.

A few people have been asking me for the recipe so I thought I would share. Unfortunately, I deleted the original pics so I’ll add it next time I make them. Until then, this poor quality photo will have to suffice. Trust me, I will be making them again soon…

To make about 25-30 medium sized cannoli, you will need:

  • 25-30 pre-made cannoli shells (I know what you’re thinking, but making them from scratch is certainly not worth the time and effort…certain things are better left to the experts. Can be found at Italian bakeries or food stores)
  • 3 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

Let the ricotta sit in a strainer or cheese cloth over a small bowl for 30 minutes to remove excess water.

Mix the ricotta with the powdered sugar and vanilla. (Notes: If the consistency is too lumpy, use a hand blender to make smooth. If you would like the cream to be firmer, try adding a tablespoon cornstarch. If you would like the taste a bit sweeter, add a few tablespoons of vanilla pudding.)

Chill in the refrigerator for at least 30 minutes.

Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired.

Decorate ends of cannoli if desired with mini chocolate chips or chopped pistachios.

Chill until you are ready to serve.

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