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–+ servings
Four cannoli sitting next to each other on a table.

Homemade Cannoli

These rich, creamy and delicious homemade treats are so easy to prepare. The delicate lemon and vanilla filling is exquisite.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Servings:8 cannoli

Ingredients

  • 8 pre-made cannoli shells
  • 15 ounces whole milk ricotta cheese excess liquid squeezed out
  • ½ cup confectioners’ sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 4 tablespoons heavy cream

Instructions

  • Place ricotta into a blender. Add confectioners' sugar, lemon zest, vanilla, and heavy cream. Blend until completely smooth.
  • Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli.
  • Serve topped with confectioners' sugar.

Notes

  • Strain the ricotta through a fine-mesh sieve before combining it with the other filling ingredients for a super-smooth filling.
  • It’s best if you have a piping bag to get the filling inside your shells. If not, use a plastic Ziploc bag. Fill it up and then carefully cut off a corner for a DIY piping bag.
  • Serve the filled cannoli within 24 hours if possible, otherwise, you will find the shell gets soggy. If this isn’t possible then just keep the filling and shells separate until serving.
  • Feel free to add more extras to these. Anything from chopped pistachios to chocolate chips will work in the filling, so get creative! Last time I added some blackberries to the blender to add fruit flavor and color the creamy filling as well.
  • Don’t forget to save some of that confectioners' sugar to top off your cannoli! It always looks perfect with a light dusting.

Nutrition

Calories: 238kcal | Carbohydrates: 19g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 48mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 4mg