Cannoli Rangoons

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"Crispy, creamy, and much easier than a classic cannoli."

By
Catherine Jessee
Catherine Jessee
Catherine Jessee
Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee.
Allrecipes' editorial guidelines
Published on April 1, 2024
Tested by
Julia Levy
Julia Levy
Tested by Julia Levy
Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.
Meet the Allrecipes Test Kitchen
1
Cannoli Rangoon drizzled with chocolate
Prep Time:
40 mins
Cook Time:
10 mins
Chill Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
15
Yield:
30 cannoli rangoons
Jump to Nutrition Facts

Crispy on the outside, creamy on the inside, these cannoli rangoons are the most decadent cross between two of our favorite deep-fried dishes. "I could eat 57 of these," said recipe tester Craig Ruff.

While traditional Italian cannolis require homemade dough and metal molds, these short-cut treats use wonton wrappers for a shell that's extra crispy and easy-to-handle. The filling is creamy, sweet, and tangy—just like the classic cannoli flavors you love, but with a fun and delicious twist.

Best of all, this reinvented dessert is totally customizable to your cannoli preferences. "Pistachios lend a toothsome crunch, while chocolate chips are melty, cocoa-y, and sweet," said recipe creator Catherine Jessee.

Cannoli Rangoon drizzled with chocolate

Dotdash Meredith Food Studios

Ingredients

  • 3/4 cup whole-milk ricotta cheese, drained

  • 3/4 cup powdered sugar, plus more for dusting

  • 1/2 cup cream cheese, at room temperature

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon kosher salt

  • 1/3 cup semisweet miniature chocolate chips or 1/2 cup chopped roasted pistachios

  • canola oil, for frying

  • 30 ( 3- x 3- inch) square wonton wrappers

  • chocolate syrup (such as Torani)

Directions

  1. Gather all ingredients.

    All ingredients to make cannoli rangoon gathered on a kitchen counter.

    Dotdash Meredith Food Studios

  2. Combine ricotta, powdered sugar, cream cheese, vanilla, and salt in a food processor and process until smooth and combined. Transfer to a large bowl and fold in chocolate chips or pistachios. Transfer to the freezer, uncovered, to cool for about 20 minutes or until firm.

    cannoli cream filling being mixed together with mini chocolate chips and chopped pistachios.

    Dotdash Meredith Food Studios

  3. Pour oil to a depth of  1 1/2 inches in a large Dutch oven or heavy-bottomed pot; heat oil over medium-high to 360 degrees F (180 degrees C).

  4. Prepare a small bowl of water. On a clean work surface, spoon about 2 heaping teaspoons of cream cheese mixture into the center of a wonton wrapper, and using a clean finger, wet all sides of the wonton. Fold opposite corners on the diagonal and bring in the other two sides to make a pouch or envelope. Press gently to seal all edges, ensuring there are no gaps.

    wonton wrappers dolloped with cannoli cream mixture, being sealed before frying.

    Dotdash Meredith Food Studios

  5. Working in batches, adjusting heat as needed, fry rangoons until golden brown, about 2 minutes, gently stirring as needed to cook all sides.

    Cannoli rangoon fried until golden-brown.

    Dotdash Meredith Food Studios

  6. Transfer to a wire rack. Serve warm, drizzled with chocolate syrup. Dust with powdered sugar.

    Cannoli rangoon on a wire rack drizzled with chocolate and sprinkled with powdered sugar.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

194 Calories
9g Fat
21g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 194
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 18%
Cholesterol 32mg 11%
Sodium 315mg 14%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 7g 15%
Vitamin C 1mg 1%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 129mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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