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Easter Bunny Cannoli

Crispy, golden-fried pastry shells filled with sweet ricotta cream, decorated with white chocolate bunny ears and pastel sprinkles for a festive spring dessert.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 3 hours
Servings: 12 cannoli
Course: Dessert, Snack
Cuisine: Holiday, Italian, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Shells
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.25 tsp kosher salt
  • 3 tbsp unsalted butter cold and cubed
  • 1 egg separated
  • 0.5 cup dry Marsala wine
  • 1 tbsp white vinegar
  • 4 cups vegetable oil for frying
Ricotta Filling
  • 32 oz whole milk ricotta drained overnight
  • 1.25 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream whipped to stiff peaks
Decorations
  • 1 cup white chocolate melts
  • 0.25 cup pink candy melts for inner ears
  • 0.5 cup pastel spring sprinkles

Equipment

  • Cannoli tubes
  • Deep fryer or heavy pot
  • Piping bags
  • Rolling pin or pasta machine

Method
 

  1. Drain the ricotta cheese overnight in a cheesecloth-lined sieve in the refrigerator to remove excess moisture.
  2. For the dough, pulse flour, sugar, salt, and cold butter until crumbly. Add egg yolk, wine, and vinegar; mix until a shaggy dough forms.
  3. Knead dough on a floured surface for 5-8 minutes until smooth. Wrap in plastic and rest for 1 hour.
  4. Roll dough paper-thin using a rolling pin or pasta machine. Cut into 3.5-inch circles.
  5. Wrap circles around oiled cannoli tubes, sealing the overlapping edges with a dab of egg white.
  6. Fry in 360°F oil for 2-3 minutes until golden and blistered. Cool slightly, remove tubes, and cool completely.
  7. Melt white and pink chocolate. Pipe onto parchment paper to form bunny ears and chill until set.
  8. Whisk drained ricotta, powdered sugar, and vanilla. Gently fold in the stiffly whipped heavy cream.
  9. Transfer filling to a piping bag. Pipe into both ends of the cooled cannoli shells.
  10. Decorate the ends with pastel sprinkles and insert the chocolate bunny ears into the top. Serve immediately.

Notes

Cannoli shells and filling can be made ahead, but do not fill the shells until right before serving to maintain maximum crispness.