Easy Cannoli
Make easy homemade cannoli at home with simple ingredients and store-bought wonton wrappers. Crispy shells, creamy ricotta filling, perfect dessert.
Ingredients
- 12 round wonton wrappers
- 2 cups whole milk ricotta cheese
- 1 cup Greek yogurt, plain
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 cups vegetable oil for frying
- 2 tablespoons shelled pistachios, chopped
- 1 tablespoon cocoa powder for dusting
- Zest of 1 lemon
Instructions
- 1
Combine the ricotta cheese and Greek yogurt in a medium mixing bowl, stirring gently until well blended and smooth.
- 2
Whisk the powdered sugar, honey, vanilla extract, cinnamon, and sea salt together in a separate small bowl until fully incorporated.
- 3
Pour the sugar mixture into the ricotta blend and fold everything together with a rubber spatula until no streaks remain.
- 4
Stir in the mini chocolate chips and candied orange peel until evenly distributed throughout the filling.
- 5
Heat the vegetable oil in a deep, heavy-bottomed saucepan or Dutch oven over medium-high heat until it reaches 350°F on a thermometer, about 8 to 10 minutes.
- 6
Wrap each wonton wrapper around a metal cannoli tube or wooden dowel, sealing the overlapping edge with a tiny drop of water.
- 7
Carefully place 3 to 4 wrapped wonton tubes into the hot oil and fry until they turn golden brown and crispy, about 1 to 2 minutes per side.
- 8
Remove the fried shells using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- 9
Once the shells cool slightly, about 2 minutes, gently twist and slide them off the tubes onto a clean surface to cool completely, approximately 15 minutes.
- 10
Transfer the ricotta filling into a pastry bag fitted with a medium round tip for easier piping.
- 11
Pipe the ricotta cream filling into each cooled cannoli shell from both ends until full and slightly overflowing.
- 12
Roll the filled cannoli ends gently in the chopped pistachios to create a decorative coating on each end.
- 13
Dust the tops lightly with cocoa powder and sprinkle with lemon zest for brightness and color.
- 14
Arrange the finished cannoli on a serving platter and refrigerate until 15 minutes before serving for the best texture and flavor.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Powdered sugar | Allulose or monk fruit sweetener | Reduces refined sugar content while maintaining sweetness and preventing blood sugar spikes |
| Mini chocolate chips | Dark chocolate chips (70% cacao or higher) | Increases antioxidants and reduces added sugar while providing richer chocolate flavor |
| Greek yogurt | Mascarpone cheese mixed with plain yogurt (1:1 ratio) | Creates a creamier, more traditional filling with improved fat quality |
| Vegetable oil | Avocado oil | Contains more heart-healthy monounsaturated fats and a higher smoke point |
| Candied orange peel | Fresh orange zest mixed with a touch of honey | Reduces added sugar and preservatives while boosting vitamin C content |
| Honey | Maple syrup | Provides additional minerals and a unique flavor while maintaining moistness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 245 |
| Total Fat | 13g |
| Saturated Fat | 4g |
| Cholesterol | 22mg |
| Sodium | 85mg |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
