Cannoli have become quite popular over the years and are a long time favorite of mine. The sweet cheese-filled center with crusty exterior shell dipped in semi-sweet chocolate chips is enough to make me devour the whole thing in one minute and contemplate eating another one before my brain tells me “Stop right there! You’ve had enough.”
They originated from Sicily and are made with ricotta cheese, candied fruit, sugar and chocolate chips. They are delicious! Although, I’ve had trouble making them with ricotta cheese so, I make them with cream cheese and they are equally good.
I wanted to make a festive cannoli for Christmas and thought Craisins (dried cranberries) and white chocolate chips would taste great in a cream cheese mixture which, tastes a bit lighter than the heavy ricotta filling. These cannoli are great for any occasion especially, Christmas, Valentine’s Day and Easter.
These cannoli are made with cream cheese, whipped cream, white chocolate chips, powdered sugar, Craisins, cinnamon and vanilla. It only takes minutes to make the filling and fill the shells. I buy my shells which, saves a lot of time and clean up from making them.
You can buy the regular size cannoli shells or the mini cannoli shells. In this recipe, you can certainly use the regular size shells and you will have enough cheese filling. You can buy cannoli shells for this recipe online or in Italian specialty stores.
I bought the cannoli shells for this recipe from a great place in Collegeville, Pa, a suburb of Philadelphia, called Collegeville Italian Bakery Pizzeria Napoletana. They have delicious Italian food, including an authentic, Napoletan wood-fired oven imported from Italy to make their Napoletan pizza, the area’s best cheesesteaks, a Nutella Bar featuring crepes, milkshakes, hot waffles and ice cream, fried dough and more!
The bakery has fresh Italian bread and pastries, Italian specialty items and a deli. Their pastries, including their ricotta cannoli, are equally as tasty as the rest of the mouth-watering menu. At the risk of sounding like a commercial, I’ll stop here but, I could go on and tell you about their delicious Eggplant Special with Broccoli Rabe and Sharp Provolone or their incredibly tasty chicken cutlets but, I won’t. I’ll let you find out for yourself. You can follow their Facebook page here.
These White Chocolate Cranberry Cannoli would look great served at a Christmas party on a festive tray because of the snowy look with the powdered sugar. They were well liked at Thanksgiving dinner-not one left! They were also very popular Valentines’ Day week being shared 665 times on Facebook!
The cannoli would also look very cute on a big heart-shaped dessert tray for Valentine’s Day or anniversary celebrations along side an Almond Sour Cream Heart-Shaped Naked Pound Cake with Pink Almond Butter Cream Frosting pictured to the left.
Wouldn’t your husband or boyfriend LOVE this beautiful heart-and delicious shaped cake? Mine couldn’t wait to devour it.
Try this lighter version of Tiramisu if you like Italian inspired Light Tiramisu made with Angel Food Cake, Neuchatel cheese and Cool Whip desserts. It only has 275 calories and 9 grams of fat per serving made with Angel Food cake, Cool Whip, Neuchatel cheese and Espresso, coffee liquor, cocoa powder and a few chocolate chips!
The White Chocolate Cranberry Cannolis are great to serve at parties or holidays because they are easy to make, unique and delicious. They are an original twist on an old favorite. Give them a try.
- 12 mini cannoli shells
- 8 oz of cream cheese
- 4 oz of heavy whipping cream
- 1 1/4 cups of powdered sugar plus 1 tsp for dusting
- 1/2 cup of white chocolate chips
- 1/4 cup plus 1 tbs of Craisins
- 1/2 tsp ground cinnamon
- 1 tsp of vanilla extract
- In a large mixing bowl, mix heavy whipping cream on high for one minute until fluffy
- On medium speed, add powdered sugar, cream cheese, vanilla and cinnamon to whipped cream and mix until well blended.
- Stir in white chocolate chips and 1/4 cup of Craisins into cheese mixture.
- Put cream cheese mixture into a plastic zipper bag, seal closed and cut the tip with about a half inch hole.
- Fill cannoli shells liberally with cream cheese mixture.
- Add Craisins bits to the ends of the cannolis and dust with powdered sugar.
- Refrigerate for 4 hours before serving.
Refrigerate for 2-4 hours before serving.