Cannoli Cream Puffs


Seriously. Cannoli AND cream puffs together at once? Does it get any better? These are two of my all time favorite desserts combined into one unbelievably decadent dessert. You’ll lose all self control with these things. Anytime I make cannoli anything I have the hardest time limiting myself. When it comes to cannoli, it’s almost as if there can be no limits. The heavenly sweetened ricotta, combined with the irresistibly creamy mascarpone makes for a filling like none other. It’s so simple yet so complexly enticing.

Cannoli Cream Puffs | Cooking Classy

Yes, you can make these like your grandma made her cannoli filling and add orange zest to it if you’d like, but for me personally there’s no diminishing the lavish flavors of that sweet mascarpone combined with the ever so lightly salty, ricotta cheese.

Call them profiteroles or call them cream puffs, refer to it as a pâte à choux or refer to it as a pastry dough. Names don’t matter here people. It’s all about the flavor. It’s about the hint of cocoa and cinnamon swirled throughout a traditional cream puff shell, then it’s filling of the most insanely irresistible and creamy cannoli cream (yeah when I have a spoon and there’s cannoli cream like this around – things get crazy. It’s basically like eating ice cream right? So why night enjoy a few spoonfuls?).


It’s true that you may just think of these as one of the best desserts you’ve ever had. I know I loved them just that much. Enjoy!

Cannoli Cream Puffs | Cooking Classy

Cannoli Cream Puffs | Cooking Classy

Cannoli Cream Puffs | Cooking Classy


Cannoli Cream Puffs

Yield: About 30


  • 1 cup all-purpose flour (5 3/4 oz)
  • 3/4 tsp unsweetened cocoa powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup water
  • 1/2 cup milk (I used 1%)
  • 6 Tbsp unsalted butter , diced into 1 tbsp pieces
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup eggs , about 4 whole large eggs and 2 egg whites
  • Mini semi-sweet chocolate chips or finely chopped chocolate
  • Chopped , unsalted pistachios
  • Powdered sugar , for dusting

Cannoli Cream Filling

  • 24 oz . whole milk ricotta , strained*
  • 16 oz . mascarpone
  • 1 cup powdered sugar


  1. For the Cannoli Cream Filling:
  2. In a mixing bowl, using a rubber or silicone spatula, blend together ricotta and mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
  3. Preheat oven to 425 degrees. Line two baking sheets with parchment paper or Silpats. In a mixing bowl, whisk together flour, cocoa powder and cinnamon, set aside. In a medium saucepan, combine water, milk, butter, sugar and salt and bring to a boil over medium heat, stirring occasionally to melt butter and dissolve sugar. Reduce heat to low, add flour mixture all at once and continue to cook, stirring constantly, until mixture forms ball, about 2 minutes. Transfer mixture to the bowl of an electric stand mixer and let cool, 3 minutes.
  4. Using the paddle attachment, and with mixer set on low speed, beat eggs into dough one at a time (dough will separate after each egg is added, then it will slowly come together and become smooth). Transfer mixture to a large piping bag fitted with a round tip. Immediately pipe onto rounds, approximately 1 1/4-inches each, and spacing them 2-inches apart.
  5. Bake in preheated oven 10 minutes, then reduce oven temperature to 375 and continue to cook 10 minutes longer, then turn oven off and allow to rest in warm oven 10 minute longer, or until they sound hollow when tapped. Remove from oven and pierce with a small knife to release steam. Cool completely on a wire rack then cut each in half. Pipe or spoon in cannoli cream filling. Sprinkle chocolate chips or chopped pistachios around edges of cream filling (I preferred mine with both). Dust with powdered sugar and for best results serve within 1 hour of filling.
  6. *To strain mine, working in two batches, I placed the ricotta over several layers of paper towels then added more paper towels and squeezed some of the excess moisture out (you can do this twice if needed, you want to have some moisture but not a lot. Once the powdered sugar is added it makes it a bit runnier).

Just wanted to share a random photo today. I just loved how beautiful this rose was so I had to take a few photos. Somehow it ties into this post – I mean because roses and cannoli are both beautiful things right :)? I know I’m a total amateur and it’s not professional but I wanted to name it anyway – I’ve called it “With Grace” because even though it was cut from it’s branch and dying, it was still dying with grace. It was still gorgeous and standing tall. I feel it’s important do things with grace. Though I totally suck at it most of the time (see “totally suck” is so ungraceful), it’s just a nice ambition :).

With Grace | Cooking Classy

With Grace


  • Kayle (The Cooking Actress): Oooooh this is heaven! 2 amaazingggly delectable desserts in 1! January 19, 2014 at 1:12pm Reply

  • Maureen | Orgasmic Chef: That rose is beautiful but the cannoli cream puffs make my day! January 19, 2014 at 1:09am Reply

    • Jaclyn: Thanks Maureen! January 20, 2014 at 2:57pm Reply

  • Chelsea @chelseasmessyapron: Okay I just found your site and have spent wayy too long on it! Seriously, you have such a talent for photography! And so many recipes I want to try. These being one of them! :) That rose is gorgeous! January 18, 2014 at 6:39pm Reply

    • Jaclyn: Thanks Chelsea! So glad you found my site! January 20, 2014 at 3:28pm Reply

  • Stacy | Wicked Good Kitchen: Beautiful rose…and, beautiful Cannoli Cream Puffs, Jaclyn! Thank you for sharing. Pinning! January 18, 2014 at 4:04pm Reply

    • Jaclyn: Thanks so much Stacy :)! January 18, 2014 at 11:01pm Reply

  • Patricia @ ButterYum: LOVE cannoli, so this would be welcome in my mouth! I really like the rose you photographed too. I’ve been known to add a random flower or two to the end of my posts :) January 18, 2014 at 3:40pm Reply

    • Jaclyn: Thanks Patricia :)! January 20, 2014 at 3:28pm Reply

  • Meghan: Hi Jaclyn, these cannoli cream puffs look amazing! I was just wondering, what program did you use to add the text to your photos? January 18, 2014 at 2:43pm Reply

    • Jaclyn: I used photoshop CS6 but they are several other programs that can do it I believe. January 27, 2014 at 9:14pm Reply

  • Katrina @ Warm Vanilla Sugar: This looks perfect! Such a fabulous dessert! January 18, 2014 at 1:41pm Reply

    • Jaclyn: Thanks Katrina! January 20, 2014 at 3:31pm Reply

  • shelly: Nice to know others that enjoy a cannoli as much as I. :) Lovely photos inviting us to take a bite right off the screen! I must try to make. January 18, 2014 at 1:06pm Reply

    • Jaclyn: Thanks Shelly! I hope you do make them! January 27, 2014 at 9:15pm Reply

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