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+ servings

Puff Pastry Cannoli Cones

Wonderfully EASY golden, buttery Puff Pastry Cannoli Cones stuffed with decadently creamy authentic sweet ricotta filling are super impressive yet hardly any effort!  Make ahead for everyone to drool over at your next party/gathering/Easter!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 13 hours
Servings 6 cannoli cones


Puff Pastry Cones

  • 6 sugar ice cream cone
  • 1 sheet from a 17.3-ounce pkg. Puff Pastry Sheets thawed
  • 1 egg
  • 1 tablespoon water

Cannoli Filling

  • 2 cups whole ricotta, drained (in directions)
  • 2/3 cup superfine sugar*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup semi-sweet mini chocolate chips

Chocolate Coating (optional)

  • 1/2 cup semi chocolate chips
  • 1 1/2 teaspoons Vegetable oil

Chocolate Drizzle (optional)

  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 teaspoons Vegetable oil

Garnishes (optional)

  • crushed pistachios
  • mini chocolate chips
  • berries
  • Powdered sugar


Cannoli Filling

  • Drain the ricotta by placing a fine mesh sieve over a bowl. Add ricotta to sieve and top with plastic wrap or parchment paper then place something quite heavy on top to press the liquid out (I use a Costco size jar of pickles). Let drain 2 hours. (May drain longer in the refrigerator.)
  • After ricotta has drained, add it to the bowl of a stand mixer fitted with the paddle attachment (you can use hand mixer if needed). Add sugar, vanilla and cinnamon. Beat on low to medium speed just until the sugar is completely dissolved, approximately 1-2 minutes, taking care not to overmix or the filling will become soft/runny. The best way to tell if it’s dissolved is to taste the mixture until you don’t detect any graininess.
  • Add mini chocolate chips and mix just until evenly distributed. Refrigerate overnight in an airtight container for flavors to develop. Can be stored for up to 5 days.

Puff Pastry Cones

  • Preheat oven to 400 degrees F.
  • Wrap cones in aluminum foil, tucking any excess foil into the top of the cone. Spray foil cones with nonstick cooking spray.
  • Whisk the egg and water together in a small bowl. Set aside.
  • Unfold pastry sheet on a cutting board. Cut the pastry sheet into 3 rectangles along the fold marks. Cut each rectangle lengthwise into 4 strips, making 12 strips total (see picture in post). You will use 2 strips per cone.
  • Starting at the pointed end, wrap 1 strip around the cone, overlapping the edges slightly. Brush the end with the egg wash then firmly press the end of another strip to join and continue wrapping. Repeat with the remaining pastry and cones.
  • Brush the wrapped pastry cones with the egg wash. Place the cones onto a baking sheet. Bake 15 minutes at 400 degrees F or until the pastry cones are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the pastry cones from the foil cones.

Chocolate Coating

  • After cones have cooled, add 1/2 cup chocolate chips and 1 ½ teaspoons vegetable oil to a small bowl. Microwave at 50% power, stirring at 30 second intervals until chocolate is melted. Dip the top of the cones in the chocolate then dip in either crushed pistachios or mini chocolate chips if desired. Place on parchment paper until set. Repeat with all cones. Store cones in an airtight container until ready to fill.

Fill Cannoli Cones

  • When ready to serve cannoli, either spoon filling into cones or use a pastry bag to pipe in filling.

Chocolate Drizzle (optional)

  • Add ½ cup chocolate chips and 1 ½ teaspoons vegetable oil to a small bowl. Microwave at 50% power, stirring at 30 second intervals until chocolate is melted. Let cool 5 minutes then place in a small Ziploc bag. Snip the corner of the plastic bag and drizzle over Cannoli.


  • Serve with fresh berries (SO GOOD!) and powdered sugar if desired.



*Make your own superfine sugar by adding granulated sugar to food processor and covering with kitchen towel (it can make quite a bit of "sugar dust") and blend a minute or so to produce a powdery grain.