Cannoli are crispy tube-shaped pastries from Sicily filled with sweet ricotta cream — one of the most famous Italian desserts in the world. The crispy shell and creamy filling create a perfect textural contrast. This recipe uses spring roll wrappers as a shortcut that still turns out wonderfully crispy!
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Shell: 12 large spring roll wrappers
- Oil for frying
- Filling: 14 oz (400g) ricotta cheese (drained overnight)
- Powdered sugar
- Vanilla extract
- Dark chocolate chips
- Candied orange peel, finely chopped
- A pinch of cinnamon
- Topping: powdered sugar + chopped pistachios + chocolate chips
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👩🍳 Instructions
- 1 Drain the ricotta in a cloth-lined strainer for at least 4 hours, or overnight in the fridge
- 2 Mix the drained ricotta with powdered sugar, vanilla, and cinnamon — stir until smooth
- 3 Fold the chocolate chips and candied peel into the ricotta mixture
- 4 Store the filling in the fridge until ready to use
- 5 Take a spring roll wrapper and roll it around a cannoli mold or a tube shaped from aluminum foil
- 6 Seal the edge with a little egg white
- 7 Fry in hot oil (350°F/180°C) for 2-3 minutes until golden brown
- 8 Remove, slide off the mold, and let cool
- 9 Fill the cannoli shells with the ricotta filling using a piping bag
- 10 Dip the ends into chocolate chips or chopped pistachios
- 11 Dust with powdered sugar
💡 Tips
• The ricotta MUST be drained so the filling isn't watery — this is the most important step
• Fill the cannoli right before serving so the shells stay crispy
• Spring roll wrappers are a brilliant shortcut that turn out almost as crispy as authentic cannoli shells
• You can add orange or lemon zest to the filling for a fresh aroma
📊 Nutrition Facts / serving
310
Calories (kcal)
8g
Protein
16g
Fat
34g
Carbs
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