Description
Cherry-Filled Cannoli with Ricotta Cream is a classic Italian pastry featuring crisp shells and a rich, creamy ricotta filling accented with sweet cherries—perfect for festive occasions or elegant desserts.
Ingredients
Units
Scale
- 12 cannoli shells (homemade or store-bought)
- 2 cups whole milk ricotta cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream (optional)
- 3/4 cup maraschino or fresh cherries, pitted and halved
- 1/3 cup mini chocolate chips (optional)
- 1/4 tsp ground cinnamon (optional)
- Powdered sugar for dusting
Instructions
- Place ricotta in a cheesecloth-lined strainer over a bowl and refrigerate overnight to drain excess moisture.
- In a mixing bowl, beat the drained ricotta with powdered sugar, vanilla extract, and cinnamon (if using) until smooth.
- Optional: Whip the heavy cream separately and fold it into the ricotta mixture for a lighter texture.
- Gently stir in chopped cherries and mini chocolate chips (if using).
- Fill a piping bag or zip-top bag with the ricotta cream mixture and pipe it into both ends of each cannoli shell.
- Dust the filled cannoli with powdered sugar before serving.
- Serve immediately for best texture and crispness.
Notes
- Drain ricotta overnight for a thicker, creamier filling.
- Fill cannoli just before serving to avoid soggy shells.
- Use high-quality ricotta and cherries for best flavor.
- Try dipping shell edges in chocolate and adding chopped pistachios or amaretti crumbs for extra flair.
- Store components separately if making ahead.
Nutrition
- Serving Size: 2 cannoli
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg