Last Updated on July 15, 2026 by Lisa Keys
These cannoli cream pie bites will remind you of the very best Sicilian cannolis. They feature a crispy outer shell wrapped around a smooth and lightly sweetened ricotta filling flavored with a bit of cinnamon, orange zest and vanilla bean paste. Bonus: the shells are baked (not fried) to crunchy perfection using the best ready made pie dough.
I am excited to be 1 of 30 recipe creators chosen to compete in the Wick's Pie Contest. Inspired by my Sicilian roots and Wick's Pies challenge to be creative and unique here is my latest dessert recipe entry: Cannoli Cream Pie Bites. I love this recipe as much as my Wick's Pies birthday pie and upside down peach tart.
How to make a pie dough cannoli shell
You only need 3 ingredients to make the most deliciously crunchy cannoli shell.
- Wick's Pies dough circle
- Milk
- Demerara sugar (sugar in the raw)
- Start by cutting out 3 ½" rounds from Wick's Pies ready made dough. Re-roll scraps. One pie dough circle makes 8 rounds.
- Dock the rounds with the tines of a fork.
- Wrap the dough around a lightly greased cannoli tube (or make tubes from aluminum foil) and seal the ends with a touch of water.
- Brush lightly with milk and roll in sugar.
- Place seam-side-down and bake for 12 minutes at 400F.
- Cool and carefully remove forms.
Once baked, these pie crust cannoli shells are good to go as is, but if you want to get fancy dip the open edges in melted white or dark chocolate and then in any variety of toppings. I like crushed pistachios, mini chocolate chips and colorful sprinkles.
How to make cannoli cream
Authentic Sicilian cannoli cream is made with sheep's milk ricotta, but I prefer the double cream ricotta readily available in the grocery store. The only other ingredients you need are heavy cream, fresh orange zest, cinnamon, vanilla and powdered sugar. Once you whip the heavy cream and sugar it all comes together quickly.
Pro tip: fill cannolis just before serving to preserve crispy outer shells.
Cannoli Cream Pie Bites
Equipment
- 4 tube forms
Ingredients
Pie Crust Cannolis Shells
- 1 9-inch Wick's Pies dough circle
- 2 tablespoons milk
- ½ cup demerara sugar
Cannoli Cream Filling
- 1 cup ricotta cheese
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla bean paste or extract
- ¼ cup heavy cream
- 2 tablespoons powdered sugar plus additional for garnish
Garnish Options
- 1 to 2 ounces melted chocolate white or dark
- Crushed nuts colorful sprinkles, mini chocolate chips
Instructions
Pie Crust Cannoli Shells
- Heat oven to 400F. Line a baking sheet with parchment paper.
- Lightly spray cannoli tube forms with non-stick baking spray.
- Roll pie dough to a dime thickness.
- Cut out 8 (3 ½") rounds. Reroll scraps as needed.
- Dock the dough rounds with the tines of a fork.
- Wrap each round on the tube form and seal overlapping ends with a touch of water.
- Place seam-side-down on prepared baking sheet and bake for 12 minutes or until golden brown. Cool on a wire rack and carefully remove forms.
- Dip open ends of cannoli shells in melted chocolate and toppings, if desired.
Cannoli Cream Filling
- In a bowl, mix the ricotta, vanilla, orange zest and cinnamon.
- In another bowl, beat or whisk the heavy cream and powdered sugar to stiff peaks.
- Fold the cream into the ricotta mixture.
- Transfer mixture to a piping bag fitted with a decorative tip. Pipe the cannoli cream into the shells from both ends.
Notes
Nutrition
For ordering great products visit Wick's Pies on their web site and social channels:
#BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge
Lisa Keys says
These cannoli shells are so crispy that they remind me of the authentic Sicilian ones from the Italian bakery.