Cannoli

Cannoli makes me smile.  Creamy and crunchy; a very distinct flavor of ricotta blended with marscapone and infused with Gran Marnier or Amaretto.  Additions of chocolate, almonds or pistachios; their presentation is as delightful as their taste!  There are many different fillings to choose from.  This is my simple, yet wonderfully tasting filling.  Cannoli’s are a make ahead dessert but filling of the shells should be done just and hour or two prior to serving.  I will admit the leftovers, if there are any, still taste good to me.  The crunchy shell slightly softens from the filling and the combined flavors marry and melt in my mouth.

I do not make the shells. I have contemplated buying the tubes and studied various recipes, but honestly, I buy a few boxes, small and large sizes, online or at my Italian deli.  I keep a supply on hand and when a need arises for an impressive, easy dessert, I am ready!  That being said, please note I almost always have ricotta cheese and marscapone in my refrigerator 🙂

Cannoli

3/4 cup whole milk ricotta – drain overnight or several hours with a cheesecloth
3/4 cup marscapone cheese
1/4 cup fine sugar
1/2 teaspoon Gran Marnier or Amaretto
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional to decorate:  melted chocolate, mini chocolate chips, sprinkles, pistachios or almonds finely chopped

Mix all ingredients together.  Cover and refrigerate until ready to use, at least a few hours.  Use a pastry bag or a plastic bag, corner snipped, to squish the filling into each end of the cannoli.  Decorate the ends with nuts or chocolate chips.  Refrigerate until ready to serve.  Note:  I added about 1/4 cup mini chocolate chips into my filling mixture for these cannoli.

7 thoughts on “Cannoli

  1. Oh my goodness. Aside from my late mother and myself (once), I’ve never discovered anyone who makes cannoli! I’ll have to post my mom’s recipe on my blog (after I’ve given it another go, so I can take pictures). I have her recipe for shells, too. And yes, I’ve made ’em. My mother’s recipe is for sweet custard filling; I’ll have to try yours.

    The cannoli totally distracted me from the reason for my being here on your site: I wanted to send you a thank you note for signing up to follow my blog. I’m still digging out from under the Freshly Pressed avalanche, so please forgive the delay in writing. I do appreciate your readership and support, and I’m glad to have found your own blog.

    Happy New Year!
    -Marci

  2. Uh Oh. Hubby is on his computer right now looking for a cannoli recipe. Search over! These look so good I can hardly stand it. Excited to try these!

  3. Aah, I don’t believe it – I was just on your blog this weekend lamenting your absence. I had pondered leaving a comment, asking how things were, but didn’t in the end. Nice to see you back – can we hope for regular updates now or is this a fleeting visit? Hope everything is going ok Linda 🙂

    Love the look of these cannoli – I actually never had them before. They look like something I’d adore – I’ve never seen the shells for sale though.. I might have to make them 😀

  4. Welcome back!! Your cannoli look beautiful…so professional! I have never tried to make cannoli, but would love to give them a try! Have a great weekend!!

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