A Sicilian classic, cannoli is a delicious cannoli cheesecake for any occasion. Try it with vanilla crema, chocolate crema or creamy ricotta filling.
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By clicking enter you are verifying that you are old enough to consume alcohol. Delish editors handpick every product we feature. We may earn commission from the links on this page. Italian bakeries have been serving up cannoli forever. The crispy shell and creamy sweet filling are nearly irresistible.
How much liquid drains out will depend on the quality of your ricotta. The higher the quality, the less liquid. Even if just a little strains out, it will help in the long run. Another important step is letting the filling chill. We like to make our filling first and let it hang out in the refrigerator until we are ready to serve the cannoli. The longer it’s in there the better. Can I make cannoli ahead of time?
Most fried treats, like churros, are best straight out of the fryer. Cannoli are a great exception to the rule though! The shells can fried up to a day ahead of time. Let them cool completely before storing them in an airtight container. You can also make your filling ahead of time and keep in the refrigerator for up to 3 days.