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Apple Pie Cannoli

Apple Pie Cannoli – Crispy Cannoli Shells filled with a decadent Apple Pie Ricotta Cream.

Apple Pie Cannoli | | Crispy Cannoli shells filled with a decadent Apple Pie Ricotta Cream.

Hello Monday! Haven’t seen yo’ face in 7 days! Welcome and be good to us, m’kay? Don’t ask for deadlines and give us plenty of time to enjoy a pot of coffee. Thank you.

Greetings, friends! How was your weekend? Did the Bears piss you off? Me, too! What is wrong with them?!? 55-14 for the Packers?! Good Lawd!
Be quiet, Cheeseheads. 😉

Speaking of cheese… let’s talk about something that will never make us scream at the TV- Apple Pies and Cannoli.
This is how you take a real bite out of Fall.

Apple Pie Cannoli | | Crispy Cannoli shells filled with a decadent Apple Pie Ricotta Cream.

I’m forever the girl that will eat all-the-cannoli. I make them quite often and I’m totally obsessed about these homemade cannoli with ricotta – amazing!

Judging by that recipe, most of the time I bake the cannoli to avoid all the extra elbees. However, baking season is upon us, as well as coat season, thus splurging a bit on our desserts is most definitely allowed.

After watching too many Cake Boss episodes, I think I finally learned how to properly fry cannoli AND how to properly make a good cannoli filling.

A) Fry the dough late at night when everyone is asleep. It’s the only time of day when I can actually hear my thoughts.
B) Strain the ricotta over night. Super important. Unless you don’t care about the creamy-cream part.
C) Keep the cannoli refrigerated until you are ready to serve. Another really important bit.

Apple Pie Cannoli | | Crispy Cannoli shells filled with a decadent Apple Pie Ricotta Cream.

I’m not at all saying that I have perfected cannoli-making, but these do taste kind of perfect, so…

We’re kicking these cannoli up a few notches by adding apple pie spice and diced fresh apples to the cream. The taste is exquisite, it’s loud and just right.

Each cookie is then topped generously with powdered sugar and, if you want, a few chocolate chips. Apples and chocolate are quite the match.

Apple Pie Cannoli | | Crispy Cannoli shells filled with a decadent Apple Pie Ricotta Cream.

If you ever wanted to stop by, right now would be a good time. I made another batch last night and have 2 large cannoli sitting in the fridge. Bring some wine, would ya? And some Starbucks.


Apple Pie Cannoli | | Crispy Cannoli shells filled with a decadent Apple Pie Ricotta Cream.

Apple Pie Cannoli

Katerina | Diethood
Crispy Cannoli Shells filled with a decadent Apple Pie Ricotta Cream.
No ratings yet
Servings : 24 servings
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon plus 2 teaspoons unsalted butter , cut into small pieces
  • 1 egg yolk
  • 1/2 cup dry white wine
  • 1 tub (15-ounces) whole milk ricotta cheese, strained
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 1/4 cup cold heavy cream
  • 1/2 cup diced apples (cut them up small)
  • small semisweet chocolate chips (optional)
  • Canola Oil , for frying
  • 1 egg , lightly beaten
  • Powdered sugar


  • Strain a tub (15-ounces) of Ricotta over night.
  • In a mixing bowl, whisk together flour, sugar and salt.
  • Using your fingers, work the butter pieces into the flour mixture until coarse and crumbly.
  • Add the egg yolk and wine; mix until smooth.
  • Wrap the dough in plastic wrap and let rest in the fridge for 30 minutes.
  • In the meantime, prepare the filling.
  • In a mixing bowl, whisk the ricotta until smooth.
  • Add powdered sugar, cinnamon and apple pie spice; whisk until well combined.
  • In the bowl of your electric mixer beat the heavy cream until stiff.
  • Fold the cream into the ricotta mixture.
  • Stir in the diced apples.
  • Heat the canola oil to 360 degrees.
  • Dust your working area with a little bit of flour.
  • Remove dough from fridge and roll it out to about 1/8-inch thickness.
  • Cut out 4-inch diameter rounds.
  • Wrap each dough around a Cannoli Mold.
  • Use a bit of egg wash on the edge of each round to seal it closed.
  • Using a pair of tongs, hold the edge of the mold as you submerge and fry the shell.
  • Fry for 2 to 3 minutes, or until crispy.
  • Using the tongs, remove the cannoli from the hot oil.
  • Using your other hand, remove the cannoli with a kitchen towel and carefully slide it off the mold.
  • Set aside to cool.
  • Repeat with the rest of the dough.
  • Fill a pastry bag with prepared filling.
  • Pipe the ricotta mixture into the cannoli shells.
  • Decorate with small chocolate chips.
  • Dust with powdered sugar.
  • Serve.


RECIPE SOURCE: DIETHOOD Heavily adapted from Food Network


Calories: 82 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 19 mg | Sodium: 32 mg | Potassium: 21 mg | Fiber: 0 g | Sugar: 5 g | Vitamin A: 70 IU | Vitamin C: 0.1 mg | Calcium: 6 mg | Iron: 0.6 mg | Net Carbs: 14 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: cannoli dessert, cannoli recipe, homemade cannoli
Did you make this recipe?Leave a Rating!


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27 comments on “Apple Pie Cannoli”

  1. I dont see the measurement of powdered sugar that is supposed to go IN the filling. Can you help please? It says, “#8 Add powdered sugar, cinnamon and apple pie spice; whisk until well combined.”
    Can you provide me the measurement please?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jen!! I am so sorry about that! It’s 1 cup. I see the measurements on mine, not sure why it’s coming up that way for you, but thanks so, so much for letting me know! I need to see what the issue is.

  2. You mention a tub of ricotta in the shells recipe but it is not mentioned in the method. Is it incorporated into the shell recipe or is it a misprint?

    Looking forward to trying your recipe. They look fabulous!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Lauris! Thanks for bringing it to my attention – that is absolutely a misprint. The ricotta is just for the filling. My apologies, please. Again, thanks so much for letting me know.

  3. Oh my, what a clever treat! I love apple pie and who doesn’t enjoy a good cannoli? I can’t resist making them.

  4. Avatar photo
    Erin @ The Spiffy Cookie

    I admire you for making your own cannoli shells. I have yet to try myself and honestly intimidated by it. But these sound lovely!

  5. Avatar photo
    Katherines Corner

    This is fantastic!! I invite you to share at my Thursday Favorite Things Blog hop ( you can start linking up tonight at 8PM MST through Sat midnight) Hugs!

  6. Excellent, I like your work, and the flavors. I tried a version one time and they did not come out as nice.

  7. Avatar photo
    Jean (Lemons & Anchovies)

    These look perfect! I’ve always been afraid to try cannoli on my own but these are too tempting, especially with your great tips!

  8. Yessss. That is one smashing dessert combination. Oh, and the black forest cannolis look amazing too.

  9. Avatar photo
    Danae @ Recipe Runner

    My husband and I are die hard cannoli fans! I can’t wait to make this apple pie version, love everything about them!

  10. Seasonal perfections. I love this and the tips are so helpful, because no one likes a soggy or sodden canoli – eww.

  11. Avatar photo
    Lauren @ Climbing Grier Mountain

    Dude, you have just made my Monday!! I would like 47 of these to go, please? k. thanks.

  12. Avatar photo
    Laura Dembowski

    Not only are these gorgeous but so creative. Move over apple pie, these belong on the Thanksgiving table!

  13. Your pictures are artistry! They inspire me to try recipes I would never normally do. And your writing always cheers me up. Thank you!

  14. Cannoli are one of the few things I consider worth the fuss of deep frying. They taste SO good freshly made.

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