Holy Cannoli! These homemade, sweet cream-filled Italian pastries make any Valentine celebration extra special.
I’m proud to join fellow food bloggers in the Good Cookies Food Bloggers’ Valentine’s Event, a joint effort to raise money and awareness about pediatric cancer, by sharing my special Valentine-inspired recipe for Cannoli (yes, homemade cannoli!). I’d never thought about trying to make Cannoli at home before, but I found these stainless steel Cannoli forms at Amazon and got inspired!
Cannoli is made from a sweet dough flavored with Marsala cooking wine. The chilled dough is rolled out on a lightly floured surface until it is really, really thin before cutting into circles with a 5-inch cutter.
The dough circles are then wrapped around Cannoli forms and deep-fried until golden brown and crispy and are drained on paper towels until completely cool. Each shell is filled with a creamy filling made with both cream cheese and ricotta cheese.
To make Cannoli extra special, dip the shells in melted chocolate and add a few sprinkles—be sure to allow the chocolate to set before filling! These little pastries aren’t just pretty, they’re delicious!
Now, about the Good Cookies Food Bloggers’ Valentine’s Event…we are doing this because we want to make a difference in the fight against pediatric cancer.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!
Currently, we have raised: $1,415 ALMOST half way towards our $3000 goal, will you help us with a donation today? Every little bit helps!
- 3 tablespoons shortening
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 cup marsala cooking wine
- 1 egg, slightly beaten
- 2 cups ricotta cheese, well drained
- 4 oz. cream cheese, softened
- 1 teaspoon vanilla
- 3/4 cup powdered sugar, plus more for dusting
- 1/2 cup semi-sweet chocolate chips
- Cut shortening into flour until it resembles coarse crumbs. Add sugar and cinnamon.
- Add Marsala cooking wine a little at a time, then stir in the egg and vanilla. Mix until a dough forms. Add a few more drops of Marsala, if needed, to hold the dough together.
- Form the dough into a ball and wrap in plastic wrap; refrigerate for 1-2 hours.
- Take the chilled dough and cut into quarters. Roll one quarter of the dough on a lightly floured surface until very thin (about the width of a dime), and cut into circles with a 5-inch cutter. Roll each piece over a cannoli form and seal the edges with a little milk.
- Heat 2 inches of vegetable oil until it reaches 400 degrees. Very carefully fry the cannolis—2-3 at a time—until lightly browned, about 1-2 minutes. Drain on paper towels until completely cooled. Store cannoli shells in a tightly sealed container lined with paper towels. Can also freeze for up to two months in a ziplock bag.
- Cream the cream cheese until smooth. Add remaining ingredients and mix well. Chill mixture until ready to fill the cannoli shells. This mixture will keep for 2 days in the refrigerator. Pipe filling into the shells and sprinkle with chocolate chips (or dip each end of filling into chocolate chips). Sprinkle the cannolis with powdered sugar and serve immediately.
Dip cooled cannoli shells in melted chocolate or drizzle chocolate on the outside of the cannoli, if desired. Allow the chocolate to harden before piping with the filling.
Heart-Shaped Pink Velvet Bundt Cake from Julie of The Little Kitchen
Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Triple Chocolate Cherry Cookies from Sue of It’s Okay to Eat the Cupcake
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Red Velvet Pizzelle from Liren of Kitchen Confidante
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine’s Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo