US Foods cannoli shells are pre-baked, crispy pastry tubes that make authentic Italian cannoli easy to assemble at home. They come ready to fill, so you skip the tricky frying and get straight to the creamy ricotta filling. This recipe shows you how to fill them properly so the shells stay crisp and look beautiful.
Ingredients
- 16 US Foods cannoli shells (about 5 inches / 13 cm long)
- 2 cups (500 g) whole-milk ricotta, drained
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/4 cup (30 g) mini chocolate chips, plus more for garnish
- 1/4 cup (30 g) chopped pistachios, for garnish
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
Instructions
- Drain the ricotta: line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Add the ricotta and refrigerate for at least 2 hours (or up to overnight) to remove excess moisture. This step is crucial for a thick filling that won’t make the shells soggy.
- In a medium bowl, whisk the drained ricotta until smooth. Add the sifted powdered sugar, vanilla, and orange zest (if using). Stir until fully combined and creamy.
- Fold in the mini chocolate chips gently.
- Transfer the filling to a piping bag fitted with a large star tip (or use a sturdy zip-top bag with a corner snipped off).
- Pipe the filling into each cannoli shell from both ends so the filling meets in the middle. Fill generously but don’t overstuff – leave a little space at each end for the garnish.
- Immediately dip the exposed filling at each end into chopped pistachios or extra mini chocolate chips.
- Dust the filled cannoli with powdered sugar just before serving, if desired.
- Serve right away for maximum crispness.
Tips
- Drain the ricotta well: Even if the ricotta looks dry, draining it for at least 2 hours prevents a watery filling that will soften the shells. If you’re short on time, pat the ricotta with paper towels to remove surface moisture.
- Fill just before serving: Cannoli shells are crispest when filled within an hour of serving. If you fill them too early, the moisture from the filling will make them soggy.
- Use a piping bag: A spoon will tear the delicate shells. A piping bag gives you control and makes filling from both ends easy.
- Keep shells dry: Store unfilled shells in an airtight container at room temperature. Do not refrigerate them – the humidity will soften them.
Serving Suggestions
Serve cannoli as a dessert after an Italian meal, alongside espresso or cappuccino. Arrange them on a platter with extra chocolate chips and pistachios scattered around. For a party, set up a cannoli bar with different fillings (chocolate, pistachio, lemon) and toppings so guests can customize their own.
Variations
- Chocolate cannoli: Add 2 tablespoons of unsweetened cocoa powder to the ricotta filling and increase powdered sugar to 1 1/4 cups (150 g).
- Pistachio cannoli: Fold in 1/4 cup (30 g) finely ground pistachios and a drop of almond extract into the filling.
- Lemon cannoli: Replace the orange zest with 1 teaspoon lemon zest and add 1 tablespoon limoncello (or lemon juice) to the filling.
- Savory twist: Use the shells as a base for a savory appetizer – fill with a mixture of whipped goat cheese, herbs, and sun-dried tomatoes. (This is not traditional but makes a fun party bite.)
Storage and Reheating
Unfilled shells: Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
Filled cannoli: These are best eaten within 1 hour. If you must store them, keep them in an airtight container in the refrigerator for up to 1 day – but expect the shells to soften. To re-crisp, place filled cannoli on a baking sheet in a 350°F (175°C) oven for 5 minutes, then cool slightly before serving. This works best if the filling is not too wet.
Ricotta filling: Store separately in an airtight container in the refrigerator for up to 3 days. Stir before using.
Frequently Asked Questions
Can I fry the US Foods shells myself? No, US Foods cannoli shells are pre-baked and ready to use. They are not meant to be fried. If you want to make your own shells from scratch, you’ll need to make the dough and fry it yourself – that’s a different recipe.
Why did my cannoli shells get soggy? Sogginess happens when the filling is too wet or when the shells are filled too far in advance. Make sure to drain the ricotta thoroughly and fill the shells no more than an hour before serving.
Can I use mascarpone instead of ricotta? Yes, you can substitute mascarpone for part or all of the ricotta. Mascarpone is richer and creamier, but it has a higher fat content, so the filling will be more decadent. If using all mascarpone, you may want to reduce the powdered sugar slightly.
How do I keep the shells from breaking when filling? Use a piping bag with a large star tip and insert it gently into each end. Don’t overfill – stop when you see the filling just reach the edge. If a shell cracks, it’s still usable – just fill it and press the crack together.
Can I make the filling ahead of time? Yes, you can prepare the ricotta filling up to 3 days in advance. Store it in an airtight container in the refrigerator, and give it a good stir before piping.
Are US Foods cannoli shells gluten-free? The standard US Foods cannoli shells contain wheat flour, so they are not gluten-free. If you need gluten-free shells, look for a specialty brand or make your own using gluten-free flour.
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- Deviled Eggs with Potato Chips: Crunchy Twist
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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