• Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 12
  • About This Recipe

    “Another Perruso family recipe-these are great!”


  • 3lbsricotta cheese
  • 1 3/4 cupsconfectioners’ sugar
  • 1/2 teaspooncinnamon
  • 1/4 cupsemisweet mini chocolate chips
  • 12cannoli shells
  • chocolate, melted(optional)
  • pistachios, chopped(optional)
  • Directions

  • Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the finished cannoli in the melted chocolate and roll in chopped nuts if you like.
  • Reviews

  • “Di, these are AWESOME!!! So easy to make, I mean really you can’t get any easier than this. I took them to a luncheon today and DH was upset because I didn’t bring him any home, there was none left.I will pass this on and I will make this again, and again!!!Thanks for sharing.”

  • “This was great!I added a little bit of granulated sugar, maybe 1/4 cup.I am making these for a seminar this week!Thank you!”

  • “These were wonderful.I have to take them to work so that I won’t eat them all.I bought prebakes shells this time but will make them be hand next time.”

  • “Not a bad filling, but I’m still on the hunt for more of a NY tasting Cannoli.The best ones I ever had ever from Arthur Ave and Glen Cove, LI This could be a good standby.I would use less cinnamon next time and figure out a way to make it creamier.I did use part skim ricotta maybe that is the differce.I bought my shells from Worl market and they are good subs if you don’t have a bakery nearby and haven’t amastered the art of making your own ( I have a lot of learning to do…)”

  • “Love it! I make my own shells and usually end up with 19-20 somehow, which works out great with this recipe. I’ve made cannolis twice a year for some time but this past Christmas I lost the recipe. This tastes just like mine which I love…thanks!”

  • “Made this a bit more low-carb friendly for myself by using part-skim ricotta and Splenda instead of the confectioner’s sugar.I was craving cannolis but I’m trying to eat better so I figured I’d better try to make something myself!I shaved some 60% dark chocolate into it, added some vanilla extract, just a bit of lemon and a tiny pinch of nutmeg to approximate my bakery’s cannoli flavor. I am in heaven!I had to squeeze some water out of my ricotta because it was fresh from the store and hadn’t separated out much and I was afraid it’d be too wet. Since it was a 15oz container and I wanted just a touch of creaminess, I also added 1 ounce of Neufchatel cheese (like cream cheese, but lower in fat) to the mix.To compromise on the carbs, I’m using it to fill some mini phyllo shells instead of cannoli shells. I’m told there is even whole wheat phyllo out there but I figure this has got to be a bit better than eating a whole box of cannolis from my favorite bakery!Definitely a great recipe with plenty of room to customize to get that flavor you are looking for. Just mix and taste. Yum Yum!”

  • “Creamy and delicious, perfect topped with chocolate sprinkles and powdered sugar. Next time I want to brighten the flavor with a touch of lemon zest. This recipe makes a TON of filling and could probably fill 18 if not 24 shells. The hardest part of this recipe was finding the premade shells at the store. Yum!”

  • “I found the flavor of these to be very nice- creamy with just a hint of connamon, not too much. Instead of dipping one end in melted chocolate, I dipped that in mini chips and the other end in chopped pistachios. Very easy and quick dessert! Thanks for posting!”