Cherry-Filled Cannoli with Ricotta Cream is a classic Italian pastry that blends crisp, golden shells with a luscious ricotta-based filling, finished off with a burst of sweet cherry flavor. This indulgent dessert offers a delightful contrast of textures and a rich, fruity finish perfect for festive occasions or an elegant treat.
Why You’ll Love This Recipe
- A classic Italian dessert with a fruity twist
- Crisp shell and creamy filling create the perfect bite
- Cherries add natural sweetness and visual appeal
- Ideal for holidays, dinner parties, or gifting
- Can be made with store-bought or homemade shells
Tip by Elsa: “Use high-quality ricotta for a creamier texture. Drain it overnight to remove excess moisture for the best results.”
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cannoli shells (homemade or store-bought)
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Heavy cream (optional, for extra fluffiness)
- Maraschino or fresh cherries (pitted and halved)
- Mini chocolate chips (optional)
- Cinnamon (optional)
- Powdered sugar for dusting
Directions
- Place ricotta in a cheesecloth-lined strainer over a bowl and refrigerate overnight to drain.
- In a mixing bowl, beat the ricotta with powdered sugar, vanilla extract, and cinnamon (if using) until smooth.
- Optional: Fold in whipped cream for a lighter texture.
- Gently stir in chopped cherries and mini chocolate chips, if using.
- Fill a piping bag with the ricotta cream mixture and pipe into each end of the cannoli shells.
- Dust with powdered sugar before serving.
Tip by Elsa: “Don’t fill the shells too early—do it right before serving to keep them crisp.”
Servings and timing
Serves: 6
Prep Time: 25 minutes (plus optional draining overnight)
Assembly Time: 10 minutes
Total Time: 35 minutes (excluding draining)
Variations
- Use mascarpone for a denser filling
- Substitute cherries with candied orange peel or strawberries
- Dip shell edges in chocolate for extra flair
- Add almond extract for a nuttier flavor
- Garnish with chopped pistachios or crushed amaretti cookies
Tip by Elsa: “Get creative with the garnishes—crushed nuts or dried rose petals can elevate presentation instantly.”
Storage/Reheating
Storage: Store filled cannoli in the fridge for up to 2 days, but for best texture, fill just before eating.
Shells: Keep unfilled shells in an airtight container at room temperature for up to 5 days.
Tip by Elsa: “Wrap shells individually in parchment paper to prevent them from going stale.”
FAQs
What’s the best ricotta to use?
Whole milk ricotta, drained thoroughly, is ideal for creaminess and flavor.
Can I make the filling ahead of time?
Yes, the filling can be made up to 2 days in advance and stored in the refrigerator.
How do I prevent soggy shells?
Fill the shells just before serving and avoid overly wet fillings.
Can I freeze cannoli?
The filling can be frozen, but the shells lose crispness. It’s best to store components separately.
What cherries should I use?
Maraschino, Amarena, or fresh sweet cherries all work well depending on desired sweetness.
Can I use a different sweetener?
Yes, powdered erythritol or stevia can be used for a lower-sugar version.
Do I need a piping bag?
No, a zip-top bag with a snipped corner works just as well.
Can these be made gluten-free?
Yes, use gluten-free cannoli shells or make your own using gluten-free flour.
What drinks pair well with cannoli?
Espresso, sweet dessert wines, or limoncello are traditional Italian pairings.
How can I make the filling more firm?
Add a bit of mascarpone or chill it longer before filling.
Conclusion
Cherry-Filled Cannoli with Ricotta Cream is the ultimate marriage of tradition and creativity. With crisp shells, creamy filling, and bright cherry flavor, these treats are as stunning to serve as they are delightful to eat. Ideal for any gathering, they’re a sweet ending everyone will remember.
PrintCherry-Filled Cannoli with Ricotta Cream
Cherry-Filled Cannoli with Ricotta Cream is a classic Italian pastry featuring crisp shells and a rich, creamy ricotta filling accented with sweet cherries—perfect for festive occasions or elegant desserts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (plus overnight draining)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 cannoli shells (homemade or store-bought)
- 2 cups whole milk ricotta cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream (optional)
- 3/4 cup maraschino or fresh cherries, pitted and halved
- 1/3 cup mini chocolate chips (optional)
- 1/4 tsp ground cinnamon (optional)
- Powdered sugar for dusting
Instructions
- Place ricotta in a cheesecloth-lined strainer over a bowl and refrigerate overnight to drain excess moisture.
- In a mixing bowl, beat the drained ricotta with powdered sugar, vanilla extract, and cinnamon (if using) until smooth.
- Optional: Whip the heavy cream separately and fold it into the ricotta mixture for a lighter texture.
- Gently stir in chopped cherries and mini chocolate chips (if using).
- Fill a piping bag or zip-top bag with the ricotta cream mixture and pipe it into both ends of each cannoli shell.
- Dust the filled cannoli with powdered sugar before serving.
- Serve immediately for best texture and crispness.
Notes
- Drain ricotta overnight for a thicker, creamier filling.
- Fill cannoli just before serving to avoid soggy shells.
- Use high-quality ricotta and cherries for best flavor.
- Try dipping shell edges in chocolate and adding chopped pistachios or amaretti crumbs for extra flair.
- Store components separately if making ahead.
Nutrition
- Serving Size: 2 cannoli
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg