Classic Philadelphia-Style Cannoli with Ricotta Filling

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Crisp fried cannoli shells filled with a sweetened ricotta cream, studded with mini chocolate chips and dusted with powdered sugar. This Italian-inspired recipe, ready in about 45 minutes, layers ricotta cheese, powdered sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups whole milk, drained overnight ricotta cheese
• 3/4 cup, divided powdered sugar
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips
• 8 store-bought or homemade cannoli shells
• 1 tsp orange zest
• 1/4 tsp ground cinnamon
• 1/4 cup for garnish chopped pistachios
• for frying if making shells vegetable oil

Instructions

1. Step 1: If making shells: Heat 2 inches of vegetable oil in a deep pot to 350°F. Wrap dough around cannoli tubes, fry each shell for 2-3 minutes until golden and crisp, then drain on paper towels and cool.
2. Step 2: In a large bowl, combine 2 cups drained whole milk ricotta cheese with 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp orange zest, and 1/4 tsp ground cinnamon. Stir until smooth.
3. Step 3: Fold 1/3 cup mini chocolate chips gently into the ricotta mixture.
4. Step 4: Using a piping bag or spoon, fill each cooled cannoli shell with the ricotta mixture just before serving to keep shells crisp.
5. Step 5: Dust each filled cannoli with remaining 1/4 cup powdered sugar and sprinkle 1/4 cup chopped pistachios on the ends for color and texture.