Blood Orange Cannoli Recipe
This Blood Orange Cannoli recipe brings together crisp Italian pastry shells with a silky ricotta filling infused with bright citrus flavour, creating a dessert that feels both elegant and indulgent. Featured on Flour Power, this recipe combines homemade cannoli shells, creamy ricotta, blood orange zest, and chocolate-dipped ends for a bakery-style dessert that’s impressive enough for entertaining yet achievable for passionate home bakers.
With its delicate crunch, creamy center, and refreshing citrus notes, this Italian-inspired cannoli recipe is the perfect dessert for holidays, celebrations, dinner parties, or special weekend baking projects.
The Inspiration
This Blood Orange Cannoli recipe takes that classic Sicilian inspiration and gives it a vibrant citrus-forward twist that perfectly reflects the playful and creative baking style showcased on Flour Power. Hosted by Jessica McGovern, the show celebrates approachable baking techniques while encouraging home bakers to explore bold flavours and beautiful desserts with confidence.
The addition of blood orange zest and juice transforms the traditional ricotta filling into something brighter and more aromatic. Blood oranges offer a subtle berry-like citrus flavour that pairs naturally with creamy ricotta and dark chocolate. Meanwhile, the cocoa powder in the shell dough adds depth and enhances the overall flavour profile without overpowering the delicate filling.
Ingredients
Cannoli Shell
- 2 cups (470 ml) flour
- 2 teaspoons (10 ml) cocoa powder
- 2 tablespoons (30 ml) sugar
- 1/8 teaspoon (.75 ml) salt
- 2 tablespoons (30 ml) unsalted butter, chilled and cut into pieces
- ¼ cup (60 ml) red wine vinegar
- 5 tablespoons cup (75 ml) white wine
- Vegetable oil, for frying and greasing cannoli tubes
- 1 egg white, beaten
- ¼ cup (60 ml) chocolate chips
Filling
- 2 2/3 cups (630 ml) ricotta, strained
- 2 drops red food colouring
- 10 drops yellow food colouring
- 2/3 cup (160 ml) icing sugar
- 1 tablespoon (15 ml) blood orange zest
- 2 tablespoons (30 ml) blood orange juice
Special equipment
- 12 metal cannoli tubes
Method
- Let’s get baking! To make the shells, sift flour, cocoa powder, sugar, and salt into a bowl.
- Using fingers, work butter into the flour mixture a few cubes at a time.
- Stir in red wine vinegar, then stir in the wine.
- Turn out onto the counter and knead until the dough is uniform and smooth.
- Roll the dough into a disc, cover with plastic, and refrigerate for 24 hours.
- Heat a few inches of oil in a deep pot to 350 F (180 C). Prepare cannoli tubes by greasing lightly with vegetable oil.
- Unwrap, lightly flour, and roll discs of dough very thin, about 1/13-inch (2 mm).
- Cut into 12 large circles using a 4-inch (10 cm) cookie cutter.
- Wrap the individual dough circles around the prepared metal tubes.
- Use beaten egg white to seal where the edges meet.
- Flare the ends out slightly for easier removal after frying.
- Fry dough-wrapped tubes, in batches, 4-5 minutes per batch, or until golden brown and crispy.
- Set aside to cool. When cool enough to handle, slip the finished cannoli shells off of the tubes and reserve.
- Meanwhile, make the filling. Add ricotta, yellow food colouring, and red food colouring to bowl and use an electric hand mixer to mix until smooth.
- Mix in the icing sugar until incorporated.
- Use a spatula to fold in the blood orange zest and juice.
- Refrigerate for 1 hour, then transfer to a piping bag.
- Before serving, finish the shell presentation. Melt the chocolate chips in a bowl over boiling water or in the microwave, stirring until glossy.
- Dip both ends of each of the shells into the melted chocolate, then set aside briefly, allowing the chocolate to cool and firm up.
- To serve, neatly pipe the filling into the finished shells from both ends and serve immediately. Share.
Serving Suggestions
Serve the cannoli chilled on a dessert platter garnished with fresh blood orange slices, candied citrus peel, or finely chopped pistachios for a bakery-style presentation. The vibrant citrus flavour pairs especially well with espresso, cappuccino, dessert wine, or sparkling wine, making these cannoli ideal for entertaining guests after dinner.
For larger dessert spreads, pair these cannoli with biscotti, tiramisu, panna cotta, or Italian cookies to create an impressive pastry assortment inspired by classic Italian bakeries. Their striking appearance and bright filling colour also make them a beautiful addition to holiday dessert tables or spring celebrations.
If preparing ahead for entertaining, store the shells and filling separately until shortly before serving. Filling the cannoli just before serving ensures the shells remain crisp and flaky while preserving the luxurious texture contrast that makes homemade cannoli so memorable.
Final Thoughts
This Blood Orange Cannoli recipe is a celebration of Italian pastry tradition combined with bright modern citrus flavour. From the crisp cocoa-kissed shells to the creamy ricotta filling infused with blood orange zest and juice, every element works together to create a dessert that feels luxurious yet approachable.
Featured on Flour Power and crafted in the creative baking style of Jessica McGovern, this recipe encourages home bakers to embrace classic techniques while experimenting with vibrant flavour combinations.
Whether you’re making these cannoli for a holiday celebration, an elegant dinner party, or simply as a rewarding baking project, the result is a dessert that’s visually stunning, deeply flavorful, and guaranteed to impress.