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Peppermint cannoli.

Peppermint Cannolis

Creamy dreamy scrumptious peppermint cannolis make the perfect winter holiday dessert!
Course Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 12 large cannolis
Author Chris


For the cannoli cream

  • 8 ounces cream cheese
  • ¾ cup ricotta cheese whole not skim
  • ¼ cup mascarpone cheese
  • 3 teaspoons pure vanilla extract
  • cups heavy cream
  • ¾ cup confectioner's sugar
  • ¼ teaspoon freshly ground cinnamon
  • 2 teaspoons orange zest
  • 1/2 teaspoon peppermint flavoring
  • 1/2 cup candy cane pieces

For the whipped cream

  • ½ cup heavy cream
  • 2 tablespoons confectioner's sugar


Cannoli cream

  1. Soften the cream cheese, cut into several small pieces and add to a large bowl. Beat with a hand mixer until smooth.
  2. Add the mascarpone, vanilla, heavy cream, ricotta, confectioner's sugar, cinnamon, and orange zest. Continue to beat with the mixer until well mixed and uniform.
  3. Add the peppermint flavoring about a 1/4 teaspoon at a time. Taste test the cannoli cream each time you add 1/4 teaspoon so you can get the peppermint just right to your taste.
  4. Let the cream chill over night or for at least a few hours before filling the cannoli shells.

Candy cane pieces

  1. Unwrap five large candy canes and put them into a zip lock bag. Pound them into small pieces with a meat tenderizer, I found that the spiked side of the meat tenderizer worked well. Place the pieces into a bowl.

Filling the cannolis

  1. Using a pastry bag, carefully fill the cannoli shells with the cannoli cream.
  2. Again using a pastry bag, add a nice dollop or two of the whipped cream to each cannoli.
  3. Dip the ends of the cannoli into the candy cane pieces, allowing the pieces to stick to each end.
  4. Enjoy, I sure did!