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Homemade Cannolis Recipe

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4.3 from 14 reviews

This homemade cannoli recipe features crispy, golden-baked shells filled with a luscious ricotta and cream cheese filling, enhanced with orange zest and mini chocolate chips. Perfect for an impressive yet simple Italian dessert that can be made entirely in your oven within 30 minutes.

Ingredients

Shells

  • 2 large egg whites (room temperature)
  • ⅓ cup sugar
  • 1 tablespoon canola oil
  • 1 tablespoon butter (melted)
  • 1 teaspoon pure vanilla extract
  • ⅓ cup all-purpose flour

Filling

  • ½ cup heavy whipping cream
  • ½ cup ricotta cheese
  • 3 tablespoons cream cheese (room temperature)
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated orange zest
  • 3 tablespoons semisweet mini chocolate chips

Instructions

  1. Make the Shells: Preheat your oven to 375°F (190°C). Lightly grease two baking sheets with baking spray and set aside to prepare for baking the shells.
  2. Prepare the cannoli batter: In a medium bowl, whisk together the egg whites, sugar, canola oil, melted butter, and vanilla extract until thoroughly combined. Gradually add the all-purpose flour and whisk until you have a smooth batter with no lumps.
  3. Bake the shells: Spoon 4 to 5 mounds of batter (approximately 3 teaspoons each) onto each baking sheet. Use the back of the spoon to spread each mound into a thin 4-inch diameter circle, ensuring spacing of at least 2 inches between them. Bake for 7 to 8 minutes, or until the edges turn golden brown.
  4. Shape the cannoli shells: Remove the baked cookies from the oven, and while still warm, use an offset spatula to gently loosen each cookie. Immediately shape each into a tube by wrapping around a round metal utensil. Place them seam-side down on a cooling rack and allow to fully cool and harden.
  5. Prepare the whipped cream: While the shells cool, beat the heavy whipping cream on high speed in a mixer until stiff peaks form, about 4 minutes. Keep refrigerated if not using immediately.
  6. Make the ricotta filling: In a large bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and grated orange zest until smooth and creamy.
  7. Combine ingredients: Gently fold the whipped cream into the ricotta mixture without stirring vigorously to maintain the airy texture. Then fold in the mini chocolate chips carefully.
  8. Fill the cannoli: Transfer the filling to a pastry bag fitted with a wide round tip and pipe the filling into each cannoli shell. Garnish with additional mini chocolate chips or a drizzle of melted chocolate if desired, and serve immediately.

Notes

  • Shape the shells while they are still warm to prevent cracking.
  • You can substitute orange zest with lemon zest for a different citrus flavor.
  • For a crispier shell, bake slightly longer but watch carefully to avoid burning.
  • Make sure the cream cheese is at room temperature for easier blending.
  • Filling can be refrigerated separately and piped just before serving to keep shells crisp.

Find it online: https://bitezly.com/homemade-cannolis-recipe-2/