There’s something undeniably special about a golden cannoli shell filled with creamy ricotta. It’s one of those classic desserts that feels both indulgent and celebratory. So, today, we’re putting a fresh twist on the traditional recipe by adding strawberries, pistachios, and an extra flaky pastry shell for the perfect balance of sweet and rich. There are a few steps involved in this (and every) cannoli recipe, but we promise you it is worth it! And, in the end, you’ll have a tray of Homemade Strawberry Cannoli that looks bakery-worthy but is completely homemade.
Materials Needed
- Rolling pin
- 3-inch round cutter
- Cannoli forms or molds
- Parchment-lined baking sheet
- Large bowl
- Piping bag with wide tip
How to Store Homemade Strawberry Cannoli
Homemade Strawberry Cannoli are best when enjoyed within a few hours of making them. With time, the pastry shells will absorb moisture from the filling and start to get soggy.
If you’re making them ahead of time, store the shells and filling separately in airtight containers. Place both containers in the refrigerator. The shells can be stored for 1-2 days while the filling can be stored for up to 5 days.
Homemade Strawberry Cannoli
Course: DessertCuisine: ItalianDifficulty: Moderate12-15
servings115
kcal7
Ingredients
- Shells:
1 Butter Braid® Strawberry & Cream Cheese Pastry
1 egg white
- Filling:
2 lbs. ricotta cheese, strained
2 tbsp. heavy cream
1 c. powdered sugar
3/4 c. strawberries, chopped
Optional: 1/4 c. pistachios, chopped
Directions
- Prepare the Pastry Shells
- Remove your pastry from its packaging and set it out to thaw for 2 hours.
- Gently deconstruct the pastry and remove the filling (set it aside to use with another recipe!).
- Roll out the pastry to about 1/4-inch thick.
- Use a 3-inch round cutter to cut out circles of pastry. These will be used to form your shells.
- Wrap each circle around a cannoli form/mold and seal the edges with a bit of egg white.
- Place on a parchment-lined baking sheet and baked at 350°F for 10-12 minutes, or until golden brown.
- Let the shells cool completely before filling.
- Make the Filling
- In a large bowl, combine the strained ricotta, heavy cream, and powdered sugar.
- Fold in the chopped strawberries
- If you’re using pistachios, divide the filling and mix them into half for variety!
- Fill and Finish
- Using a piping bag with a wide tip, fill each shell with the ricotta mixture.
- Dip the ends in extra strawberries or chopped pistachios for a beautiful finish.
- Dust with powdered sugar before serving.
Recipe Video
Tips for Making Homemade Strawberry Cannoli
- Fill your shells right before serving to keep them crisp and flaky.
- Don’t rush to throw away those scraps of dough! Instead, after you cut your first round of pastry circles, gather your scraps and roll them into a ball. Let the scraps rest for about 10 minutes before rolling again to give the dough time to relax.
- When you cut the pastry circles, they may shrink a bit, and this is absolutely fine. Just gently stretch the dough to fit around the cannoli forms until it fits.
