Gail's Cannolis

Gail Charbonneau


These are never left over. Serving them fresh is important.

★★★★★ 1 vote
15 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cannoli's are divine! The anise extract mixed with the cinnamon adds wonderful flavor to the creamy mascarpone/ricotta cheese. I bought cannoli's from my favorite Italian restaurant, which made them a breeze to make. These cannoli's will be great on any holiday cookie tray or as a little after-dinner treat. The key is to serve them quickly so the shell stays nice and crisp.


mini cannoli shells; you can buy them or if you have a pizzelle maker you can make your own, as shown in pizzelle instruction booklet.
2 1/4 c
whole milk ricotta cheese
2 1/4 c
mascarpone cheese
3/4 c
powdered sugar
1 1/2 tsp
anise extract
1 1/2 tsp
ground cinnamon
1 c
semi-sweet mini chocolate chips
1 pinch


1Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
2In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
3Place the filling in a 1-gallon plastic storage bag and chill while you make the cannoli shells. The filling will firm up in refrigerator.
4Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
5Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
6Leftover filling may be frozen for later use. You can also cut this recipe in half.