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Napoleon Cannoli Stacks

Napoleon Cannoli Stacks
Makes:
8 servings
Prep Time:
30
minutes
Total Time:
31
minutes
based on
33 reviews
Napoleon Cannoli Stacks are an easy way to make the traditional Italian cookie. Use wonton wrappers and fill with creamy ricotta cheese and Nestlé Toll House Semi-Sweet Chocolate Mini Morsels. A great favorite for holiday parties! Developed by Julie DeMatteo of Clementon, NJ.

In this recipe:


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Ingredients:

  • 1 container (15 oz.) ricotta cheese
  • 1 pkg. (3 oz.) cream cheese, at room temperature
  • 1/2 cup sifted powdered sugar
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
  • 2 cups vegetable oil
  • 16 wonton wrappers
  • Sifted powdered sugar
  • 2 teaspoons vegetable shortening
  • 2 cups fresh red raspberries
  • 3 tablespoons sifted powdered sugar

Directions:

COMBINE ricotta cheese, cream cheese and 1/2 cup powdered sugar in medium bowl. Stir in 1 1/4 cups morsels. Cover; refrigerate until ready to serve.

HEAT oil in deep skillet over medium heat to 350° F. Fry wonton wrappers, 2 or 3 at a time, until golden brown and crisp, about 30 seconds each side. Drain on paper towels. Dust fried wonton wrappers with some of the powdered sugar. Spread wonton wrappers on waxed paper.

PLACE remaining 3/4 cup morsels and shortening in small, heavy-duty plastic bag. Microwave on MEDIUM (70%) power for 20 seconds, knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over wonton wrappers.

PLACE raspberries in a food processor or blender. Cover; process or blend until smooth. Strain raspberry puree through a fine sieve. Add 3 tablespoons powdered sugar and stir until dissolved.

TO SERVE, spoon 2 tablespoons of the raspberry sauce on each of 8 dessert plates. Top each with a wonton wrapper, chocolate side up. Top each with about 1/3 cup of the ricotta mixture. Top with remaining wonton wrappers.


Reviews:

Review This Recipe
  •  Star(s)

    Napoleon Cannoli Stacks

    Nan DeMuro from Muskegon, MI

    Our Italian Family loved these! This is a great fix when regular cannoli shells are not available. I'll make these again.

  •  Star(s)

    Big Success

    E Rodriguez from HOLLYWOOD, FL

    I made these for a dinner party we had, and every one love them! They went away wanting more and I have requests to make some more. They were really easy to make and tasted wonderful.

  •  Star(s)

    napoleon cannoli stacks

    JENNIFER SANKEY from QUEENSBURY, NY

    very good..whole family loved this recipe will def make again

  •  Star(s)

    Perfect for entertaining

    S Lewis from HOUSTON, TX

    I am looking for a Valintine's day dessert so I tried this one out on my bunko group. I cut the wonton wrappers into heart shapes before I fried them (watch them closely) and then continued on to follow the recipe. However we decided that they might be better with a bit of whipped cream on top and a strawberry or pistacio nuts rather than the raspberry since they are supposed to be cannoli. I used marscapone instead of regular cream cheese and added a touch of vanilla as another reviewer suggested. I made the filling a day ahead of time so that the flavors had plenty of time to marry and I think it paid off. There was no texture problem and they tasted great with actually very little cooking as most of it was just assembling the components. I will make this one again.

  •  Star(s)

    Napolean Cannoli Stacks

    Clementine Catapano from REISTERSTOWN, MD

    This recipe worked up quickly and was very tasty...my whole family enjoyed it...Will definately add to my dessert list for company! Thanks for another great recipe!

  •  Star(s)

    Napoleon Cannoli Stacks

    Lorraine Cunningham from BERLIN, MD

    I found this recipe on Dec.11,2007 and decided to make it for Christmas Day. It was the best dessert I have ever tasted, and easy to make, It was such a hit I made them again for New Years Day to bring to y Sisters house. I will never buy another connoli in a store again.

  •  Star(s)

    great dessert

    JOYCE TOWNSEND from SALISBURY, MD

    I made these to have for dessert on New Years Day. So easy to make and a great taste. I made the filling the day before and just before we left for dinner I fried the wontons and they stayed crisp, everyone loved them.

  •  Star(s)

    simply wonderful

    Tonya Payne from ADEL, GA

    These make you look like a chef and they really are easy to make once all is assembled.

  •  Star(s)

    New Holiday Dessert

    Patricia Oswald from VANCOUVER, WA

    I served this to our guests on Christmas Eve and it was a big hit with Friends and Family!

  •  Star(s)

    cannoli soup

    KATHRYN JENKINS from JOHNSON CITY, TN

    Don't know what happened here, but the cannoli filling was not thick enough to use -it was like soup! Even tried to thicken with additional cream cheese and powdered sugar, but that didn't help. Finally had to toss it out and go to plan "B" for Christmas Eve dessert - store bought Baklava. What a waste of time and effort. Disappointed.

  •  Star(s)

    stunningly easy

    nikki pals from PALATINE, IL

    What a hit. After dinner these were delightful, slightly sinful and very tasty. I added a bit of Amaretto to jazz it up a bit. Very good!!!! Will be making these again.Some fresh berries and a drizzle of dark chocolate (Chocolatier of course) and I will have another hit.

  •  Star(s)

    Napoleon Cannoli Stacks

    Charlotte Gohl from PHILADELPHIA, PA

    Excellent Very Good

  •  Star(s)

    Cannoli Stacks

    Dawn Williams from MANHEIM, PA

    I thought I'd try something different for a dessert for a recent get together. Boy, was this a hit! It was easy to make and so rich. A definite must try. It's great!

  •  Star(s)

    simply...simple

    brian beermann from INVER GROVE HEIGHTS, MN

    Not sure why the "challenging" rating; I found them fairly simple and VERY delicious! a new "must make" for get parties!

  •  Star(s)

    WONDERFUL

    Carol Kahea from SAVANNAH, GA

    USED WHITE CHOCOLATE, ALSO TRIED THE SWIRLS. TURNED OUT OKAY WITH THE SWIRLS. WHITE CHOCOLATE TURNED OUT GREAT, ALSO USED MIXED FRUIT.

  •  Star(s)

    DRIED FRUIT

    Lynn McGuire-Olzak from GIBSONIA, PA

    I didn't use rasberries, instead I use 1/2 cup of candied dried fruit mix.

  •  Star(s)

    FABULOUS and QUICK

    Dana Phillips from Harpers Ferry, WV

    This was quick, easy, and a winner with my entire party. I added small bit of vanilla extract to "pep up". GREAT!

  •  Star(s)

    The Best Cannoli's

    Valery Maboudi from WOODLAND HILLS, CA

    I made these for Easter, and they were a hit. Even though my Bunny Easter cake was loved by the kids, the adults went wild over these. They thought they came from a bakery. Thanks Nestles.

  •  Star(s)

    Cannoli Italian Cookies

    deborah chicago from SPARKS, NV

    These were great cookies, being an Italian they were really great. Just a little bit challenging, but well worth the effort.

  •  Star(s)

    Napoleon Cannoli stacks

    patricia phillips from CENTRALIA, IL

    Oh my gosh!! These are the bomb!! I love these! I will make them for every occasion for awhile. Not too hard to make if you cook a lot. I found them easy to make.

  •  Star(s)

    so good and very easy too

    carla marshall from BELLE FOURCHE, SD

    I think this is really rich and very good too. This is so very easy to make and i just love the chocolate and the raspberry make this so good.

  •  Star(s)

    napoleon cannoli stacks

    elaine hilton from little falls, NJ

    This delicious dessert is worth the time & effort. Great for gift giving, especially during the holiday season. Definitely make this wonderful treat today!

  •  Star(s)

    Excellente!

    Cindy Gotts from Danvers, MA

    Made these for a dinner party. They were delicious. Looked and tasted better than from the bakery!

  •  Star(s)

    Cannoli Stacks

    sharon ann means from BOONVILLE, MO

    I never attempted Cannoli before because it always sounded so difficult but this one was easy and very yummy. I plan to make them for special occassions.

  •  Star(s)

    great

    kelly davis from JACKSONVILLE, FL

    these were delectable i made them for a dinner party and they were a hit thank you nestle!!!

  •  Star(s)

    Incredible

    Becca Williams from Woodstock, MD

    These cannoli taste so good. I followed what the others said about draining the ricotta and adding more cream cheese, but I also left it in the fridge for a few hours so it hardened and made a terrific recipe!

  •  Star(s)

    Clever Shortcut

    JENNY AUSTIN from BLOOMINGTON, IN

    This recipe does take some time, especially if you follow the suggestions of several reviewers who recommend letting the ricotta drain overnight. Still, it's a wonderful dress-up dessert for a special occasion. I like the substitution of wonton wrappers for the pastry--that removes a very pains-taking step.

  •  Star(s)

    The Perfect Ending!

    Jan Wilkins from BLYTHEVILLE, AR

    This is one of the best desserts I have ever served. Not only is it delicious, but it is one of the most beautiful presentations I have seen. My guests raved over it! I now plan to save it for my "holiday menu"....if we can wait that long!

  •  Star(s)

    USE WHOLE MILK RICOTTA!

    Jasmine Cody from FARMINGDALE, NY

    You MUST use WHOLE MILK ricotta or the mixture will be too runny. AND you should put the ricotta in a colander in the refrigerator OVERNIGHT (covered with a towel) to DRAIN. I learned this when making cannolis years ago. The flavor of this is interesting - not really like ITALIAN Cannoli from Sicily (originated there) or New York, but very nice just the same. AN interesting recipe, worth the small extra effort to make!

  •  Star(s)

    Creative Cannoli

    Mona Murphy from Indianapolis, IN

    I tried this at home and it was a hit. I used strawberries instead of the raspberries. Great substitution. I will definitely make the recipe again, but plan to use less ricotta and more cream cheese as I thought the texture was a bit grainy.

  •  Star(s)

    Good

    Christine English from Chicago, IL

    Good, though not like a traditional cannoli at all, but had great flavor. I, too, read the reviews first and strained the ricotta, etc. Would make again and modify to our taste a little bit more.

  •  Star(s)

    Followed Advice

    Rossana Cardinale-Larrick from Hagerstown, MD

    I really wanted to try this recipe and glad I read a recipe review first. I did strain the ricotta cheese and added three more tablespoons of cream cheese to make the filling firmer. Not a typical cannoli but all in all a good recipe.

  •  Star(s)

    napoleon cannoli stacks

    Tracie Hope from REXBURG, ID

    If I try these again I would strain the ricotta cheese first. The mixture was too thin and needed to be thickened up. Not the texture of any other cannoli I have had before.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 550
  • Calories from Fat: 290
  • Total Fat: 32g (49% of DV)
  • Saturated Fat: 16g (79% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 63g (21% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 45g
  • Protein: 12g
  • Vitamin A: 6% of DV
  • Vitamin C: 10% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Napoleon Cannoli Stacks

Ingredients

  • 1 container (15 oz.) ricotta cheese
  • 1 pkg. (3 oz.) cream cheese, at room temperature
  • 1/2 cup sifted powdered sugar
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
  • 2 cups vegetable oil
  • 16 wonton wrappers
  • Sifted powdered sugar
  • 2 teaspoons vegetable shortening
  • 2 cups fresh red raspberries
  • 3 tablespoons sifted powdered sugar

 

Directions

COMBINE ricotta cheese, cream cheese and 1/2 cup powdered sugar in medium bowl. Stir in 1 1/4 cups morsels. Cover; refrigerate until ready to serve.

HEAT oil in deep skillet over medium heat to 350° F. Fry wonton wrappers, 2 or 3 at a time, until golden brown and crisp, about 30 seconds each side. Drain on paper towels. Dust fried wonton wrappers with some of the powdered sugar. Spread wonton wrappers on waxed paper.

PLACE remaining 3/4 cup morsels and shortening in small, heavy-duty plastic bag. Microwave on MEDIUM (70%) power for 20 seconds, knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over wonton wrappers.

PLACE raspberries in a food processor or blender. Cover; process or blend until smooth. Strain raspberry puree through a fine sieve. Add 3 tablespoons powdered sugar and stir until dissolved.

TO SERVE, spoon 2 tablespoons of the raspberry sauce on each of 8 dessert plates. Top each with a wonton wrapper, chocolate side up. Top each with about 1/3 cup of the ricotta mixture. Top with remaining wonton wrappers.

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