Cannoli Cream


Ah, the cannoli, a masterpiece of Sicilian pasticceria! This dolce (dessert) is a crisp tube-shaped pastry shell filled with a luscious, sweet ricotta cheese filling. Dusted in confectioner’s sugar with chopped pistachios adorning each end, this is the queen of Sicily’s desserts.

I am forever grateful that I am in possession of my grandmother’s recipe! The cannoli shell is a labor of love, requires special tubes to wrap the dough before frying and takes more time than I had today.

However, I really wanted cannoli so I made the filling. The filling is so good by itself you can eat it right out of the bowl (which I always do). It’s great with fruit (see Frutta con Cannoli Cream and Frutta al Spiedino).

Now, as good as the filling is with or without fruit, it was lacking that certain crunch you get in a cannolo (singular) shell. Looking through the pantry for whatever I could find to make a quick and simple pastry to satisfy my cannoli craving led to the Cannoli Bite.


  • 2 cups whole milk ricotta
  • 1 cup confectioners’ sugar (powdered sugar)
  • 3 tablespoons candied citron  or (candied lemon peel)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon chocolate, chopped
  • 1 tablespoon pistachios for the top
  1. In a large bowl, beat ricotta for a minute
  2. Add confectioner’s sugar, beat until light and creamy (about 5 minutes).
  3. Chop the candied peel, (I used European candied mixed peel from King Arthur Flour) add to the ricotta mixture along with the cinnamon.
  4. Stir in the chocolate pieces (if you use chocolate chips, cut into quarters). Mix thoroughly.

Sprinkle chopped pistachios on top.


Keep the filling in the refrigerator until ready to use. This actually gets better (hard to believe, I know).

Serving Suggestions:

Get a large spoon and dig into the bowl.
Serve with fresh fruit (Frutta con Cannoli Cream, or Frutta al Spiedino).

Satisfy your cannoli craving with a Cannoli Bite.

Saltimbocca Rolls
Frutta con Cannoli Cream