Total Time:  1 day 25 min
Prep Time:  5 min
Cook Time: 20 min
Rest Time: 1 day

Servings: 12

I prefer this cannoli cream over the ricotta filling. I know I’m in the minority but I don’t care. This Cannoli cream is wonderful. If you want, you can keep some aside in small bowls and garnish with chocolate chips or nuts.

cannolis recipe


  • 1 quart Darigold whole milk or Darigold half and half
  • 2/3 cups Argo pure corn starch
  • 1 cup C&H pure cane granulated white sugar
  • 1 McCormick stick cinnamon – or a pinch of McCormick ground cinnamon


Combine all the ingredients in a pot on the stove and stir constantly. Keep stirring until the mixture bubbles and becomes thick (almost like toothpaste). Pour in a corningware dish. Refrigerate overnight for best results.

Mix cream until fluffy. Add sweet chocolate chips to cream and fill shells. Dip ends in toasted almonds and add a cherry.

More about Cannoli Cream

One of the most widely known Sicilian dessert is the cannoli. The cannoli is a tube shaped fried pastry usually filled with ricotta cheese, but can be filled with a milk or half and half cream.

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