Lemon Ricotta Cannoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Italian cannoli filled with a zesty lemon ricotta mixture, inspired by French pâte à choux technique for the shell. This italian-inspired desserts (gluten-free, dairy-free) ready in about 50 minutes layers ricotta, lemon juice, sugar 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 300 calories and feeds 6, 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

• 1 cup ricotta
• 2 tbsp lemon juice
• 1/4 cup sugar
• 1 cup flour
• 2 eggs

Instructions

1. Step 1: Preheat a large pot of water to a gentle simmer (around 180°F/82°C) and prepare a large mixing bowl by greasing it with butter to prevent the choux pastry from sticking during baking.
2. Step 2: In a separate saucepan, melt 1/2 cup (113g) unsalted butter over medium heat, then gradually whisk in 1/2 cup (120ml) water until the mixture comes to a rolling boil. Immediately remove from heat and add 1 cup (120g) all-purpose flour, stirring vigorously with a wooden spoon until a smooth, paste-like dough forms, ensuring no lumps remain.
3. Step 3: Return the saucepan to low heat and cook the dough for 2-3 minutes, stirring constantly, until it pulls away from the pan and forms a thin film on the bottom—a process called "cooking out" the flour. Remove from heat and let cool for 5 minutes.
4. Step 4: Add 2 large eggs, one at a time, beating thoroughly after each addition with a hand mixer until the dough is glossy, smooth, and holds a soft peak when the spoon is lifted—this should take about 5-7 minutes. The dough should be thick enough to hold its shape but still pliable.
5. Step 5: Transfer the dough to a pastry bag fitted with a star-shaped tip (about 1/2 inch in diameter) and pipe 3-4 inch-long tubes onto a parchment-lined baking sheet, spacing them 2 inches apart. Use a paring knife to gently cut the ends of the tubes to create the classic cannoli shell shape.
6. Step 6: Bake the cannoli shells in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crisp to the touch, rotating the sheet halfway through baking to ensure even browning. Let cool completely on a wire rack before filling.
7. Step 7: In a medium mixing bowl, combine 1 cup (240g) ricotta with 2 tablespoons (30ml) fresh lemon juice and 1/4 cup (50g) granulated sugar, stirring with a rubber spatula until the mixture is smooth and slightly thickened, with no lumps remaining. Taste and adjust sweetness or acidity if needed.
8. Step 8: Using a small spoon or cannoli filling tube, carefully fill each cooled cannoli shell with the lemon ricotta mixture, ensuring the filling is packed tightly but not overfilled to prevent leakage.
9. Step 9: Lightly dust the filled cannoli shells with powdered sugar using a fine-mesh sieve, shaking gently to distribute the sugar evenly and create a delicate, sweet coating. Serve immediately or store in an airtight container at room temperature for up to 2 hours.