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Cannoli Three Ways

These out-of-the-box filled Italian treats start with purchased cannoli shells (look for them in the International section). —Taste of Home Test Kitchen
  • Total Time
    Prep: 1-1/2 hours Bake: 5 min./batch + cooling
  • Makes
    6 cannoli


  • 1 cup ricotta cheese
  • 2 tablespoons sugar, divided
  • 1 cup heavy whipping cream
  • 6 large cannoli shells


  • For the filling, combine 1 cup ricotta cheese and 1 Tbsp. sugar. Beat 1 cup heavy whipping cream and 1 Tbsp. sugar until stiff peaks form. Fold into ricotta mixture. Just before serving, pipe filling into 6 large cannoli shells. Sprinkle with confectioners’ sugar.

Test Kitchen tips
  • Tropical Variation: Dip cannoli ends into toasted coconut, chopped macadamia nuts and grated lime peel.
  • Sweet & Savory With a Kick: Dip cannoli ends into chopped candied ginger, toffee bits and cooked crumbled bacon.
  • Apple Pecan: Dip cannoli ends into finely chopped dried apples, chopped toasted pecans and miniature semisweet chocolate chips.
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