What ingredients do I need to make cannoli cream puffs?

To make cannoli cream puffs, you’ll need classic choux pastry ingredients—water, butter, flour, and eggs—for the puffs. For the cannoli cream filling, use ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips. Some recipes also call for a touch of cinnamon or orange zest in the filling to add authentic cannoli flavor. Ensure the ricotta is well-drained to avoid a watery filling. These simple ingredients combine to create the light puff and sweet, creamy filling characteristic of cannoli cream puffs.

How do I prevent cannoli cream puffs from getting soggy?

To keep cannoli cream puffs from becoming soggy, bake the choux puffs fully until they are golden brown and crisp. Allow them to cool completely before filling. Fill the puffs just before serving to avoid moisture softening the pastry. Additionally, chilling both the filling and the assembled puffs helps maintain structure. Storing filled cream puffs in an airtight container in the refrigerator but consuming them within 24 hours also preserves their texture.

Can I make cannoli cream puffs ahead of time and store them?

Yes, you can prepare the components of cannoli cream puffs in advance. Bake the choux pastry puffs and store them in an airtight container at room temperature for up to two days. Prepare the cannoli filling separately and keep it refrigerated for up to three days. Assemble the puffs with the filling shortly before serving to maintain the best texture and freshness. Avoid filling the puffs too early to prevent sogginess.

What is the best way to pipe the cannoli cream filling into the puffs?

Use a piping bag fitted with a medium or large round tip to fill your cannoli cream puffs. Insert the nozzle gently into the puff’s side or cut the puff in half horizontally, then pipe the filling evenly inside. Piping ensures a clean, attractive presentation and distributes the filling without bursting the delicate choux pastry. If you don’t have a piping bag, a zip-top bag with a corner cut off can work as a handy alternative.

How can I add extra flavor or texture to cannoli cream puffs?

To add more flavor or texture, consider folding mini chocolate chips, crushed pistachios, or candied orange peel into the cannoli cream filling. You can also dust the finished cream puffs with powdered sugar or drizzle melted chocolate over the top. For a richer taste, mix in a small amount of mascarpone with the ricotta. These add-ons enhance the classic cannoli taste and provide visual appeal without overpowering the delicate cream puff.

Cannoli Cream Puffs Recipe With Rich Ricotta Filling

Name: Cannoli Cream Puffs
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: – 1 cup all-purpose flour (5 3/4 oz) Provides the structure for the puff pastry shell.; – 3/4 teaspoon cocoa powder Adds a subtle chocolate note to the dough.; – 1/4 teaspoon ground cinnamon Infuses warm spice into the pastry.; – 1/2 cup water Helps form the dough base.; – 1/2 cup milk (preferably 1%) Adds creaminess without extra heaviness.; – 6 tablespoons unsalted butter, diced into 1 tablespoon pieces Contributes richness and flakiness.; – 1 tablespoon granulated sugar Sweetens the dough just enough.; – 1/4 teaspoon salt Balances the flavors.; – 1 cup eggs (about 4 large eggs and 2 egg whites) Binds and helps the puffs rise.; – Mini semi-sweet chocolate chips or finely chopped chocolate For topping and extra bite.; – Chopped unsalted pistachios Adds crunch and nutty flavor.; – Powdered sugar for dusting Finishes with a sweet, elegant touch.; – 24 ounces whole milk ricotta, strained Forms the creamy base with authentic texture.; – 16 ounces mascarpone cheese Enhances creaminess and richness.; – 1 cup powdered sugar Sweetens the filling perfectly.

Ingredients

– 1 cup all-purpose flour (5 3/4 oz) Provides the structure for the puff pastry shell.

– 3/4 teaspoon cocoa powder Adds a subtle chocolate note to the dough.

– 1/4 teaspoon ground cinnamon Infuses warm spice into the pastry.

– 1/2 cup water Helps form the dough base.

– 1/2 cup milk (preferably 1%) Adds creaminess without extra heaviness.

– 6 tablespoons unsalted butter, diced into 1 tablespoon pieces Contributes richness and flakiness.

– 1 tablespoon granulated sugar Sweetens the dough just enough.

– 1/4 teaspoon salt Balances the flavors.

– 1 cup eggs (about 4 large eggs and 2 egg whites) Binds and helps the puffs rise.

– Mini semi-sweet chocolate chips or finely chopped chocolate For topping and extra bite.

– Chopped unsalted pistachios Adds crunch and nutty flavor.

– Powdered sugar for dusting Finishes with a sweet, elegant touch.

– 24 ounces whole milk ricotta, strained Forms the creamy base with authentic texture.

– 16 ounces mascarpone cheese Enhances creaminess and richness.

– 1 cup powdered sugar Sweetens the filling perfectly.

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Instructions

1-Prepping the Filling: First, strain the ricotta: Place 24 ounces of whole milk ricotta between paper towels and press to remove excess moisture; repeat if needed. Then, blend the strained ricotta with 16 ounces of mascarpone cheese using a spatula until smooth, pressing out any lumps. Fold in 1 cup of powdered sugar, cover, and chill for at least 30 minutes. This step ensures a thick, luscious filling that doesn’t water down your puffs.

2-Preparing the Pastry: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. In a bowl, whisk together 1 cup all-purpose flour (5 3/4 oz), 3/4 teaspoon cocoa powder, and 1/4 teaspoon ground cinnamon; set aside. In a saucepan, combine 1/2 cup water, 1/2 cup milk (preferably 1%), 6 tablespoons unsalted butter diced into 1 tablespoon pieces, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring until the butter melts and sugar dissolves.

Reduce heat to low, add the dry flour mixture all at once, and cook, stirring constantly, until it forms a ball and pulls away from the sides, about 2 minutes. Transfer the dough to a mixer bowl and let it cool for 3 minutes. Beat the dough on low speed, adding 1 cup eggs (about 4 large eggs and 2 egg whites) one at a time until it becomes a smooth, thick paste. The mixture might separate at first, but it will come together with mixing.

3-Baking and Assembling: Pipe the dough onto the baking sheets into 1 1/4-inch rounds, spacing them 2 inches apart. Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 10 minutes. Turn the oven off and leave the puffs inside for 10 more minutes. Remove them, pierce each to release steam, and cool completely on a wire rack. Cut the cooled puffs in half horizontally, fill each bottom with the cannoli cream, sprinkle with mini semi-sweet chocolate chips and chopped unsalted pistachios, and dust the tops with powdered sugar. Serve within 1 hour for the best texture.

Last Step:

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Notes

🧀 Thoroughly strain ricotta to avoid watery filling.
🍰 Best to make pastry dough from scratch; substitutes not recommended.
⏰ Serve filled puffs within one hour to maintain crispness and texture.

Author: Brandi Oshea
Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and filling
Cuisine: Italian-American

Nutrition

Calories: 173
Sugar: 5 g
Sodium: 61 mg
Fat: 13 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 63 mg