If you love the crispy, creamy magic of Sicilian cannoli but want something quicker and perfect for parties, these Cannoli Cream Puffs are the answer.
Light, airy bignè filled with a velvety ricotta-orange cream — a fusion of classic pastry technique and Sicilian tradition.
This dessert brings together the fragrance of orange, the sweetness of chocolate chips, and the richness of authentic Italian ricotta to create a bite-sized treat your nonna would be proud of.
Cooking Times & Servings
Servings: 20–24 cream puffs
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 60 minutes
Total Time: 1 hour 45 minutes
Ingredients
For the Cream Puff Shells (Bignè)
1 cup (240 ml) water
7 tbsp (100 g) unsalted butter
1 cup (130 g) all-purpose flour
4 large eggs
Pinch of salt
For the Cannoli Cream Filling
2 cups (500 g) whole-milk ricotta (drained overnight)
3/4 cup (150 g) granulated sugar
Zest of 1 orange
1 tsp vanilla extract
1/2 cup (80 g) mini chocolate chips
Optional: 1 tbsp orange liqueur (Grand Marnier)
For Decoration
Powdered sugar
Extra chocolate chips or chopped pistachios
Instructions
1. Prepare the Cannoli Cream
Drain ricotta overnight in a cheesecloth-lined strainer (essential for a smooth filling).
In a bowl, whisk ricotta and sugar until creamy.
Mix in orange zest, vanilla, and optional liqueur.
Fold in the mini chocolate chips.
Cover and refrigerate for at least 1 hour to firm up.
2. Make the Cream Puffs (Bignè)
Preheat oven to 400°F (200°C).
Heat water, butter, and salt in a saucepan and bring to a boil.
Add flour all at once and stir vigorously until a dough ball forms and pulls from the sides.
Remove from heat and cool 3–4 minutes.
Add eggs one at a time, mixing thoroughly until smooth, thick, and glossy.
Transfer dough to a piping bag and pipe small mounds onto a parchment-lined baking sheet.
Bake 20–25 minutes or until puffed, dry, and golden.
Allow to cool completely before filling.
3. Assemble the Cream Puffs
Using a small knife or piping tip, make a tiny opening in each puff.
Pipe in the chilled cannoli cream until each puff feels full and slightly heavy.
Dust with powdered sugar and garnish with chocolate chips or chopped pistachios.
Serve immediately for maximum crispness!
Tips & Tricks
Use sheep’s milk ricotta for a truly authentic Sicilian taste.
Dry the puffs: after baking, turn off oven and let bignè sit 3 minutes with the door cracked to avoid sogginess.
Make ahead: unfilled shells freeze well — crisp in the oven for 5 minutes before filling.
Fill at the last minute to keep the shells from softening.
Nutritional Facts (per puff, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 15 g |
| Protein | 4 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Sugar | 9 g |
| Sodium | 55 mg |
| Fiber | 0.5 g |
AUTHENTIC CANNOLI CREAM PUFFS
Notes
Ingredients
For the Cream Puff Shells (Bignè)
- 1 cup (240 ml) water
- 7 tbsp (100 g) unsalted butter
- 1 cup (130 g) all-purpose flour
- 4 large eggs
- Pinch of salt
For the Cannoli Cream Filling
- 2 cups (500 g) whole-milk ricotta (drained overnight)
- 3/4 cup (150 g) granulated sugar
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/2 cup (80 g) mini chocolate chips
- Optional: 1 tbsp orange liqueur (Grand Marnier)
For Decoration
- Powdered sugar
- Extra chocolate chips or chopped pistachios
Instructions
1. Prepare the Cannoli Cream
- Drain ricotta overnight in a cheesecloth-lined strainer (essential for a smooth filling).
- In a bowl, whisk ricotta and sugar until creamy.
- Mix in orange zest, vanilla, and optional liqueur.
- Fold in the mini chocolate chips.
- Cover and refrigerate for at least 1 hour to firm up.
2. Make the Cream Puffs (Bignè)
- Preheat oven to 400°F (200°C).
- Heat water, butter, and salt in a saucepan and bring to a boil.
- Add flour all at once and stir vigorously until a dough ball forms and pulls from the sides.
- Remove from heat and cool 3–4 minutes.
- Add eggs one at a time, mixing thoroughly until smooth, thick, and glossy.
- Transfer dough to a piping bag and pipe small mounds onto a parchment-lined baking sheet.
- Bake 20–25 minutes or until puffed, dry, and golden.
- Allow to cool completely before filling.
3. Assemble the Cream Puffs
- Using a small knife or piping tip, make a tiny opening in each puff.
- Pipe in the chilled cannoli cream until each puff feels full and slightly heavy.
- Dust with powdered sugar and garnish with chocolate chips or chopped pistachios.
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