Classic Philadelphia-Style Cannoli with Ricotta Filling
Crisp fried cannoli shells filled with a sweetened ricotta cream, studded with mini chocolate chips and dusted with powdered sugar. This italian-inspired desserts ready in about 45 minutes layers divided powdered sugar, vanilla extract, mini chocolate chips 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Fold 1/3 cup mini chocolate chips gently into the ricotta mixture.
- Step 4: Using a piping bag or spoon, fill each cooled cannoli shell with the ricotta mixture just before serving to keep shells crisp.
- 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.
Frequently asked questions
How long does Classic Philadelphia-Style Cannoli with Ricotta Filling take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Philadelphia-Style Cannoli with Ricotta Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Philadelphia-Style Cannoli with Ricotta Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Philadelphia-Style Cannoli with Ricotta Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Philadelphia-Style Cannoli with Ricotta Filling?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
