Some recipes are more than food, they’re memories.
Aunt Pat’s classic cannoli recipe is more than just a dessert, it’s a family tradition that shows up every Christmas. With its creamy ricotta filling, crispy shells and simple ingredients, this easy homemade cannoli recipe has been passed down for years and never goes out of style. If you love traditional italian desserts that feel comforting and familiar, this is the recipe you’ll come back to again and again.
Today I’m sharing Aunt Pat’s Cannoli Recipe, just the way she made them – simple, classic, and made with love.
Why These Cannolis Are So Special
What makes these cannolis so special isn’t just the flavor, it’s the history behind them. Aunt Pat’s classic cannoli recipe has been passed down through generations, shared in kitchens, written on worn recipe cards, and made alongside conversations that mattered. Everytime they’re served, they carry memories of family holidays, laughter around the table, and the simple joy of making something together. It’s a reminder that the best recipes aren’t about perfection but about tradition, love, and keeping those little pieces of family history alive.
These are perfect for:
- Holidays
- Sunday Dinners
- Special Occasions
- Or when you just want to treat yourself.
How to make this easy homemade cannoli recipe
Step 1: Prepare the Ricotta
Drain the Ricotta cheese 24 hours before making the filling with a cheesecloth or a fine mesh strainer. This step makes all the difference for a thick, creamy filling.
Step 2: Make the filling
In a mixing bowl, whip the heavy cream until it becomes light and fluffy. In a separate bowl, combine the ricotta and sugar. ( I like to add a dash of vanilla). Mix until smooth and creamy. Gently fold the whipping cream into the ricotta mix.
Step 3: Fill the Cannolis
Just before serving, use a piping bag and fill the cannoli shells. (Filling them too early can make the shells soggy.)
Step 4: Finish and Serve
Optional: Dip the ends of the cannoli’s with mini chocolate chips and dust with powdered sugar.
Serve them immediately and watch them disappear. Be sure to save yourself one or two!
A Recipe Worth Passing Down
Every time I make these cannoli’s, I think of Aunt Pat and our fond Christmas memories. I am reminded of how much love she puts into her baking. I am thankful that she has passed the recipe and the torch down to me to now be the official maker of her special cannolis each year.
I hope this recipe becomes part of your family traditions too.
If you try Aunt Pat’s Cannolis, I’d love to hear about it – leave a comment below or share a photo and tag me.
Aunt Pat’s Cannolis
Ingredients
Method
- Step 1: 24 hours prior to making, place the ricotta in a cheesecloth or a fine mesh strainer and drain the excess liquid for a thicker, creamier filling.
- Step 2: Make the filling. In a medium bowl, whip the heavy cream until light and fluffy. In separate bowl mix ricotta cheese, sugar and vanilla until well blended.
- Step 3: Gently fold the whipped cream into the ricotta mixture.
- Step 4: Using a piping bag or spoon, fill the cannoli shells.
- Step 5: Dip the ends into the mini chocolate chips and sprinkle with powdered sugar. Serve immediately.
Notes
- Fill Cannolis right before serving to keep shells crisp.
- Whole milk ricotta give the best flavor and texture.
- Store filling separately in the refrigerator for up to two days.
Be sure to add this recipe to your Pinterest Board for later!
Great recipe and easy to make! Thank you for sharing.
Yum yum