Easy Christmas Cannoli’s

Cannoli’s are a traditional, and popular Sicilian dessert. We created these delicious Christmas Cannoli’s with a creamy sweet ricotta filling, added mini chocolate chips, dipped them in melted chocolate, and finished them with colored holiday sprinkles. They’re so fun to make, and the results are the ultimate dessert for the holidays or anytime.

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We Love These Easy Christmas Cannolis!

I grew up on great homemade Italian food, and of course cannoli’s are one of my favorite desserts. When I think of Italian dessert, cannoli’s are the first to pop into my head.

These Christmas Cannolis were so festive to make, and the kids had a blast. All of the foods we make require practice with the kids. Their little hands are still figuring it out. After a little practice, they were confident and well on their way to effortlessly making these. It’s so fun to watch them evolve just over a few days.

Isabelle was such a pleasure to work with. She was focused, and articulate. Brody was quick to suggest Isabelle for the Christmas Cannoli’s episode, and it was a great move.

This Christmas canolie recipe may seem like a lot of steps, but it’s super easy to follow, and so rewarding.

Christmas Cannolis Ingredients

Only a few simple ingredients to make this. In fact, I don’t need to look at the recipe anymore.

• small cannoli shells
• ricotta whole milk cheese
• powdered sugar
• vanilla
• cinnamon
• lemon zest
• mini semisweet chocolate chips

How To Make Christmas Cannolis

Here are the step-by-step instructions in pictures.

More Holiday Recipes From Busy Little Chefs

• Peppermint Hot Chocolate With Candy Cane Stirrers
• Holiday Oreo Cookies
• Mini Peppermint Candy Cane Cheesecakes with Oreo Crust
• Chocolate Snowball Cookies
• Cute & Simple Chocolate Candy Cane Hearts

How To Make Homemade Cannolis For Christmas

We created our own recipe for the filling based on the classic cannoli filling. The goal was to stay true to the flavor of what I remember growing up, but make it our own.

This recipe is only for the cannoli filling, and not for the shells. We bought the shells from our local Italian bakery, and they were perfect.

Straining the ricotta

• You must strain the liquid from the Ricotta whole milk cheese. Using a medium to large size mixing bowl, line a fine-mesh sieve or wire strainer with a couple of layers of cheesecloth and place it over a mixing bowl.
• Then let the liquid drain from the ricotta cheese overnight. If you set something heavy on top of the ricotta cheese, more of the liquid will drain out. Discard the extra liquid.

Making the cannoli filling

• In a large mixing bowl add the ricotta cheese, powdered sugar, vanilla, cinnamon, vanilla, lemon zest, stir until combined and smooth.
• Now add 3 tablespoons of the mini semisweet chocolate chips and fold into the filling mix.
• Fill the piping bag with the cannoli filling. Use a Wilton 1M open star decorating tip.
• Then place the cannoli filling in the refrigerator until you’re ready to use.

Assembling the cannolis

• Melt the candy melts and chocolate in the microwave in 20-30 second bursts, stirring at each interval. Do not overheat them as they will burn and turn hard and clumpy. It’s best to stop heating while you still see a few bits of the candy not melted. Then stir until dissolved.
• Time to dip the cannoli shells. Dip the edges into the melted candy about 1 3/4 inch, sprinkle them while they’re still wet with the Christmas sprinkles, and set them on parchment or wax paper to dry. To speed up the drying, place them in the refrigerator for 3 minutes or so until dry.
• They can be filled right away once the candy is dry. Using the piping bag, squeeze the cannoli filling into one side of the shell until the center or a little further. Then turn the shell to the other side, and squeeze the cannoli filling until it’s coming out the end.
• Press each end of the cannoli, where the filling is coming out, into the remaining chocolate chips. Then set back onto your wax paper or a plate.
• Use a sugar shaker for the powdered sugar, and sprinkle over the cannoli’s. If you don’t have a shaker, then hold a small mesh strainer over the cannoli’s, and spoon some powdered sugar into it. Then tap the sides so the powdered sugar sprinkles over the cannoli’s. Sprinkle just the middle of the cannolis.
• Set your festive Christmas cannolis on a plate to display or enjoy them right away.

Poor Isabelle, Brody was having so much fun with her that he kept hugging her. Actually, they did have a lot of fun, and learned a lot of different techniques that were new to them.

It’s safe to say they really enjoyed learning how to make the cannoli’s, from making the cannoli filling to dipping the shells in the chocolate, and using piping bags!

Why Is My Cannoli Filling Runny?

If your cannoli filling is runny and thin, it’s probably because there was too much moisture in the ricotta cheese. Straining the liquid from the ricotta cheese is a very important step in the recipe process.

I would recommend placing the ricotta cheese in a strainer lined with cheesecloth, and over a bowl. Then cover with plastic wrap, add something heavy on it and give the liquid time to drain out. It’s best to allow it to sit and drain in the refrigerator overnight.

You’ll be surprised how much liquid is strained out of the ricotta.

Also, don’t add fresh fruit to the cannoli’s, as this will add moisture and make the cannoli’s runny.

How To Thicken Cannoli Filling

If you cannoli filling is a little runny, the best solution is to strain it a little longer (see above for details). It can take several hours for all the liquid to strain off.

If you’re short of time, there are some other way to thicken cannoli filling:

• add in some mascarpone – this naturally has a very thick consistency so you can mix some in to get your cannoli filing to your desired consistency
• mix in a little more powdered sugar until you reach the right consistency

The cannoli filling smelled so amazing. It smelled sweet, with a hint of the lemon, and the chocolate came through as well. Isabelle loved it, and kept commenting on how good it smelled.

The filling was also the fun part, because you have options when adding to the filling. We used chocolate chips, but when I was growing up I had them plain, with pistachios, fruit bits (I definitely didn’t like this one!), or chocolate chips. Don’t add fresh fruit, as this will make the filling separate and runny.

How Long Do Cannolis Last?

When it comes to cannolis, the fresher the better. Once the cannoli shells are filled, they will only stay crisp for one day. By the next day the shells will have become soft.

If you want to make them ahead or store them, it’s best to keep the shells and cannoli filling separately, each in air tight containers. This way they will both last up to one week.

Tips To Make The Best Christmas Cannolis

• Use whole milk ricotta, and not reduced fat or light.
• Strain the liquid from the ricotta cheese before making the filling. (See details above or recipe card.)
• Don’t add fresh fruit to the cannoli’s, as this will add moisture and make the cannoli’s runny.
• The cannoli filling can get very sweet, so add the powdered sugar gradually and taste as you go. Use less then the recipe amount if preferred.
• Use a piping bag for the cannoli filling to fill the cannoli shells.
• If the dipping chocolate is too thick, add either Crisco or coconut oil to thin it. Add this gradually starting with a teaspoon.

More Festive Recipe Inspiration Here:

• 45 Healthy Christmas Snacks & Party Food Ideas
• 50 Simple Christmas Treats For School
• 10 Easy Crockpot Christmas Candy Recipes
• 41+ Cute Mason Jar Christmas Recipes