Bailey's Irish Cream Pecan White Chocolate Cannoli

No Photo


  • 8 ounces butter (room temperature)
  • 1 cup confectioners' sugar
  • 8 ounces cream cheese (room temperature)
  • 1 1/2 cups roasted pecans
  • 1 cup grated white chocolate
  • 1 cup Bailey's Irish Cream (or other Irish cream liquor)
  • 1/2 teaspoon vanilla extract
  • 8 ounces ricotta cheese
  • 8 to 10 large cannoli shells


  1. In a mixer with paddle attachment mix butter and sugar until well combined.
  2. Add cream cheese and mix on high for 1 minute.
  3. Add pecans, white chocolate, Irish cream liquor and vanilla extract to cream cheese. Combine.
  4. Mix in ricotta cheese very slowly with spoon (over-whipping ricotta will result in a runny mixture).
  5. Cover and place in refrigerator for 1 hour.
  6. Spoon filling into cannoli shells.
  7. Dust with confectioners' sugar, if desired.