I’ve got your next dessert covered with this easy cannoli recipe! Made with store-bought shells, the filling is the star of the show. I loaded it up with fresh ricotta, orange zest, vanilla, candied ginger, and chocolate chips for a creamy texture and a zesty flavor. These cannolis are so simple to make and so delicious!

up close image of cannoli cream with orange, ginger, and chocolate chips

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This is such a foolproof and easy cannoli recipe! The filling comes together in a flash, and it’s great in traditional shells or as a dip with cookies or crackers. These gorgeous golden tubes of loveliness are so simple to make but look like they should adorn a patisserie shop window – perfect for parties!

What’s in This Easy Cannoli Recipe

Ricotta Cheese: I recommend using whole milk ricotta, such as BelGioso, for the smoothest texture and richest taste.
Sugar: Granulated sugar sweetens the filling.
Orange Zest: Adds a touch of fresh citrus flavor to the filling. You can omit this if you’re not a fan, but I really like it!
Vanilla Extract: Enhances the sweet flavor fo the filling.
Candied Ginger: Adds a touch of zestiness and warmth to the filling.
Chocolate Chips: Miniature semisweet chocolate chips add a pop of chocolate flavor.
Cannoli Shells: I used store-bought cannoli shells. They are pretty common in most grocery stores. You can of course make your own if you desire.

straight on picture of cannolis on plate

Tips for Success

I found that I didn’t need to strain the whole milk BelGioso ricotta, but if you use a wetter brand (or homemade ricotta), you’ll need to strain it. To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a fine mesh sieve for 30 minutes. Discard the excess whey.
When mixing your filling, it should come out a little fluffier than at first.
Make sure to refrigerate the filling in an airtight container at least 2 hours before piping into shells.
Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells.
Powdered sugar is optional but adds a lovely look to the cannolis and provides a subtle sweetness to complement the tangy filling.

How to Store

I have found that these cannolis taste best within 2 hours of filling them. I recommend keeping them refrigerated until just before serving. They will keep for up to 2 days in the fridge, but the shells will begin to soften over time.

overhead image of cannolis filled with homemade cannoli cream

Serving Suggestions

These cannolis are ripe for toppings. More chocolate chips or candied ginger pieces would be delish, but don’t be afraid to really have fun. Chopped pistachios, melted chocolate, or rainbow sprinkles are all great choices.