Christmas Cannoli's | Fun Kid Friendly Dessert Recipe | Busy Little Chefs (2024)

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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 Cannoli’s 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 he cast great.

This recipe seems like a lot of steps, but super easy to follow, and so rewarding.

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 HOMEMADE CANNOLI’S

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.

• • Melt the candy melts, and chocolate in the microwave in 20-30 second bursts stirring every time. Do not overheat these as it will burn and turn hard and clumpy. It’s best to remove 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 the melted candy about 1/-3/4 inch, sprinkle them while they’re still wet, and set them on parchment or wax paper to dry. To speed up the drying, place them in the refrigerator for 3 minutes until they’re dry.
  • They can be filled right away when the candy is dry. Using the piped filling squeeze into one side until at least to the center or further. Then turn to the other side, and squeeze the filling until it’s coming out the end.
  • Press the cannoli filling sides into the mini 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 will sprinkle over the cannoli’s . Sprinkle in the middle keeping away from the edges.
  • Set them on a plate to display, and these can be enjoyed 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 to make these. Obviously, they learned how to make the cannoli’s, dipping in the chocolate, and the piping bags.

WHY IS MY CANNOLI FILLING RUNNY?

If your cannoli filling is runny and thin, it’s most likely because there was too much moisture in the ricotta cheese. Straining the liquids from the ricotta cheese is a very important step in this recipe process. I would recommend placing the ricotta cheese in a strainer, and over a bowl. Then cover with plastic wrap, add something heavy on it, and a liquids will drain out. It’s best to allow this to sit in the refrigerator overnight. You will be surprised how much liquid was strain out from the ricotta.

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

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 CANNOLI’S LAST?

The fresher the better. Once the cannoli shells are filled, then they will only have that crisp shell for one day. By the next day the shells will become soft. It’s best to keep the shells, and the filling separately in air tight containers, then both will last up to one week. Store the filling in the refrigerator.

TIPS TO MAKE THE BEST CHRISTMAS CANNOLI’S

• • Use whole milk ricotta, and not reduced fat or light.
  • Strain the liquid from the ricotta cheese before making the filling. (see full recipe)
  • Don’t add fresh fruit to the cannoli’s, as this will add moisture and make the cannoli’s runny.
  • This can get very sweet, so add the powdered sugar gradually, then taste. Use less if preferred.
  • Use a piping bag for the 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 HOLIDAY RECIPES FROM BUSY LITTLE CHEFS

• • Candy Cane Chocolate Recipe
  • Chocolate Peppermint Shake
  • Holiday Oreo Cookies
  • Strawberry Banana Smoothie Bowl

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