NOTES

The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filling, serve them right away. Cannolis are best eaten the day they are made.

Tips and Tricks for Recipe Success:The most important part of this cannoli recipe is draining your ricotta cheese. It MUST drain. At least 12 hours, preferably overnight. If you use it as is, your cannoli cream filling will be wet and grainy and make your shells soggy. To drain, you’ll want to place the cheese in a fine mesh strainer and cover it with a piece of saran wrap. Place some pie weights (or just dry beans) on top of the saran wrap and place the strainer over a bowl. Pop the bowl in the fridge until needed. You’ll be surprised to see how much liquid comes out!
As mentioned earlier, I used store bought cannoli shells. Bellino cannoli shells are very good and what I use if my local pastry shop is out of fresh ones. You can also make and use your favorite homemade cannoli shell recipe.
Although I prefer a simple cannoli with just a dash of vanilla extract, feel free to make these your own! Add in orange zest, chopped pistachios, or even sprinkles! Just be sure not to make the filling too chunky if you plan on piping it into the shells.
If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online. Or use the filling as a cannoli dip and serve with broken up waffle cones or graham crackers.
Don’t forget the powdered sugar! I also set aside a 1/2 cup for dusting the cannoli shells. It adds a subtle sweetness and gives the dessert a stunning presentation.