Go Back

Churro Cannolis

Churro Cannolis merge the crispiness of churros with the creamy filling of classic cannolis, creating a uniquely delightful dessert that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: Italian, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 12 pieces Cannoli shells (store-bought or homemade)
For the Ricotta Filling
  • 1.5 cups ricotta cheese (well-drained) Use full-fat for creaminess, drained for 30 minutes.
  • 0.5 cups powdered sugar Adjust to taste.
  • 1 tsp vanilla extract
  • 0.75 cups heavy cream (cold) Chill for better whipping volume.
For Coating
  • 0.5 cups cinnamon sugar Adjust the ratio of cinnamon to sugar to taste.

Method
 

Make the Cannoli Shells
  1. Prepare cannoli shells by frying or baking until golden brown. Ensure they are firm to the touch.
Prepare Ricotta Filling
  1. Drain ricotta in a cheesecloth-lined sieve for 20-30 minutes.
  2. Mix ricotta, powdered sugar, and vanilla extract until smooth.
Whip the Cream
  1. Whip the cold heavy cream to stiff peaks.
Combine and Fill
  1. Fold the whipped cream into the ricotta mixture gently to maintain air.
  2. Fill cooled cannoli shells just before serving.
Coat with Cinnamon Sugar
  1. Coat the filled cannoli with cinnamon sugar lightly for a crunchy finish.
Serve
  1. Serve immediately or chill for a short period.

Notes

Assemble close to serving time for optimal contrast between the crunch of the shell and the creaminess of the filling. Store unfilled shells in an airtight container at room temperature.