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](https://www.allrecipes.com/thmb/kATs0yRIPmUlFO8o45Ngfd6H7sg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8608743-Cannoli-Rangoons-DDMFS-4x3-106-06d0d982c395480985fb51c8f9aeabb4.jpg)
Dotdash Meredith Food Studios
Ingredients
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3/4 cup whole-milk ricotta cheese, drained
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3/4 cup powdered sugar, plus more for dusting
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1/2 cup cream cheese, at room temperature
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1 teaspoon vanilla extract
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1/8 teaspoon kosher salt
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1/3 cup semisweet miniature chocolate chips or 1/2 cup chopped roasted pistachios
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canola oil, for frying
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30 ( 3- x 3- inch) square wonton wrappers
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chocolate syrup (such as Torani)
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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).
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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.
Dotdash Meredith Food Studios
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Working in batches, adjusting heat as needed, fry rangoons until golden brown, about 2 minutes, gently stirring as needed to cook all sides.
Dotdash Meredith Food Studios
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Transfer to a wire rack. Serve warm, drizzled with chocolate syrup. Dust with powdered sugar.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
194 | Calories |
9g | Fat |
21g | Carbs |
7g | Protein |
Nutrition Facts | |
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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.