The Best Mini Cannoli Rangoon Bites Recipe

Eat this cannoli rangoon.

Yes, Cannoli Rangoon, not crab!

No. These are not crab rangoons. They have no crab meat in them. These are a fun new party dessert Cannoli Rangoon that is sure to please any crowd. I am not sure about you, but a classic cannoli is one of my favorite desserts. The only problem with making them at home can be so time-consuming if you make the cannoli shells and the filling. Sure you could go buy the cannoli chips with the delicious cannoli filling dip-type cannoli trays from your local grocery store but these are so easy to make, have simple ingredients, and don’t make a mess! If you are looking for a healthier version try using your air fryer instead of frying in oil!

Some tips to ensure your Rangoon is perfect!

I used a hand mixer to make the filling but feel free to use a stand mixer. The key here is to keep everything super cold so put your (preferably metal) bowl and mixing utensil into the freezer for about 20 minutes before you begin. This will ensure that even when you are introducing energy the the mix everything stays cold. 

After you have done that you are going to put your ricotta into a fine mesh strainer and nestle that over a bowl. Some ricotta cheese has more liquid than others and we want to make sure that is removed before making our dip. Let that sit for 20 minutes. 

cannoli rangoon on a plate with plate cut off.

You know the drill! Trust the Cannoli Rangoon process!

Once your 20 minutes have lapsed remove your metal bowl and whisks from the freezer and add your heavy cream into the bowl. You are not going to believe how easy it is to make homemade whipped cream. You are going to use your hand mixer to beat the heavy cream until you have stiff peaks. For all the nonbakers out there that just means that the cream will be able to stand up stiff off the end of your whisks. 

In a small bowl separate from the whipped cream mix your ricotta cheese, powdered sugar, vanilla extract, lemon zest, and cinnamon. Once this mixture is fully combined fold it into your whipped cream. Folding is super easy and it requires you to take your baking spatula insert it into the bottom of your mixture and pull it up. While you pull up you move the bottom of the mixture over the top. Do this until all ingredients are well combined. 

The next step is to add in your chocolate chips! Fold those in as well! “FOLD IN THE CHEESE DAVID”… sorry I couldn’t help myself. Put this mixture in an airtight container and let it sit in the freezer for a few hours. This will help it not turn into a liquid inside the wonton wrapper while it is frying.

Close up cannoli rangoon on a plate.

Does deep frying make everything better?

Once fully chilled remove the mixture from the freezer and put it into a piping bag. Make sure that the tip of the piping bag is big enough for your mini chocolate chips to pass through. Cover a baking sheet with parchment paper and line up your empty wonton wrappers on it. Pipe about a tablespoon of mixture into the center of the wonton wrapper.

Using some water on the tip of your finger, wet the edges of the wonton wrapper. Take opposite corners and connect them, pressing firmly to make a seal. Do the same with the remaining corners and ensure that there is nowhere the filling can escape. If you are having trouble wrapping these you could also just throw the wonton wrappers into the oil, fry them, and use them as chips and dip!

In a saucepan add enough vegetable oil to cover the wontons, and heat over medium-high heat for about 5 minutes. This should not be boiling but hot enough that if you toss in a piece of wonton wrapper it immediately sizzles and rises to the top. 

Cannoli Rangoon on a black plate with powdered sugar on top.

Cannoli Rangoons, the life of the party!

In small batches add your filled wontons into the hot oil. Do so carefully as the oil can be dangerous. Allow to cook until they are golden brown and then remove them from the oil and transfer them to a sheet tray covered in paper towels to soak up the rest of the oil.

I then dust my finished wontons with powdered sugar like a zeppole but you can also spring them with cinnamon sugar for some extra sweetness!

Items we used to make these!

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cannoli rangoon on a plate with plate cut off.

The Best Mini Cannoli Rangoon Bites Recipe

  • Author: A Couple Bites


These cannoli rangoons are likely to be the one thing you are always asked to make for a party! Tasty and super easy!


Units Scale
  • 1 cup heavy cream
  • 15 oz whole milk ricotta
  • 3/4 cup powdered sugar with extra for sprinkling
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/4 teaspoon cinnamon
  • 1/2 cup miniature chocolate chips
  • 1 package of wonton wrappers
  • 2 cups vegetable oil


  1. Nestle a fine mesh strainer over a bowl and add your ricotta. Allow this to drain for at least 20 minutes.

  2. Place your metal mixing bowl and beaters in the freezer while you measure your ingredients.

  3. Remove the mixing bowl and beaters and add your cold heavy cream to the bowl. Beat the heavy cream until you form stiff peaks. 

  4. In a separate mixing bowl mix your ricotta, powdered sugar, vanilla extract, lemon zest, and cinnamon.

  5. Once combined fold in your whipped cream and then your miniature chocolate chips

  6. Put the mixture in the refrigerator for at least 3 hours and up to overnight so when you add it to your wonton wrappers and fry them nothing leaks out. 

  7. Once your cannoli mixture has chilled scoop about 1 tablespoon into the center of your wonton wrapper

  8. Grab the opposite corners of your wonton wrapper and pinch them together. Repeat on the second set of corners. 

  9. Add your vegetable oil to a saucepan over medium heat. When you fry, you will need enough oil to cover the tops of the wontons. 

  10. Once hot, add your wonton and fry until golden brown

  11. Using a wire scoop remove your wonton and rest them on a paper towel-lined plate. 

  12. Once you are done frying all of your wontons, sprinkle them with powdered sugar and serve! 

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