Cannoli Cream Puffs

Cannoli Cream Puffs

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Cannoli Cream Puffs

Cannoli Cream Puffs

Taking cream puffs in a different direction, with a classic cannoli filling. Enjoy them plain or try some of the variations suggested in the recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 people


Pastry Puffs:

1 cup hot water

1/2 cup unsalted butter

1 Tablespoon white granulated sugar

1/2 teaspoon salt, (reduce to 1/4 tsp.if using salted butter)

1 cup all-purpose flour

4 large eggs

Cannoli Filling:

1 1/4 cup whole milk ricotta, (I wouldn't try the low-fat here)

1 1/4 cup mascarpone cheese

1/2 cup icing (confectioners) sugar, (or a bit more or less, depending on how sweet you like it)

1/4 teaspoons cinnamon

1/2 teaspoon vanilla extract


Icing/Confectioners' sugar


Piping Bag and Star Tip optional, but recommended


  • Drain Ricotta: Place ricotta in a fine mesh strainer set over a bowl. Press down lightly with the back of a spoon and allow to drain for about an hour before making filling.
  • Make the Puffs: Preheat oven to 425°F (regular bake setting/not fan assisted) with rack in centre of oven, and prepare a sheet pan with parchment paper or a silicone mat
  • In a medium saucepan over medium heat, combine hot water, butter, sugar and salt. Bring to a boil, stirring occasionally with a wooden spoon. Add flour all at once and stirring vigourously and constantly (really get in there and stir, stir, stir), cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes). Remove from heat. Add eggs, one at a time. After each egg addition, stir quickly and vigourously, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat with each egg. Once all eggs are added, stir a bit more until smooth and shiny.
  • Add batter to piping bag fitted with a large star tip (alternately, drop balls of batter onto prepared pans and roughly shape with the back of a spoon). Pipe batter onto prepared pan, leaving about 2 inches between each one.
  • Bake for 15 minutes at 425°F, then reduce heat to 350°F and cook for about another 10 minutes, or until golden and hollow-sounding when tapped. (*Do not open oven while they're cooking.). Mine were about the size of my palm. If yours are bigger or smaller, allow a bit more or less cooking time. Remove to a cooling rack to cool completely.
  • For the filling: In a large bowl or the bowl of a stand mixer, combine filling ingredients (except chocolate chips, if using) and beat well until light and fluffy. Add filling to piping bag fitted with a large star tip. Cut pastries in half (or use a sharp knife to cut a small hole in the side) and pipe either a ring of filling around the outside of the bottom half or fill the cavity with filling. (Alternately, simply spoon the filling into the puffs). If using chocolate chips, you'll need to go the cut in half route, as the chips will clog the piping bag. Simply sprinkle chips on top of filling before putting the top on.
  • Sprinkle generously with icing sugar. Serve immediately or refrigerate uncovered for up to 6 hours.


Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Keyword Cream Puffs

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