Baked Cannoli

Written by on in Pastry
Jump to Recipe Print Recipe

If you’re looking for a slightly lighter version of the classic Italian Cannoli pastry, then I have one for you. This Baked Cannoli has all the traditional flavors and textures of a classic Cannoli, but slightly lighter due to the shell being baked rather than fried.

You wont miss the fried shell on these Cannolis. These shells are perfectly baked to give them that nice bite that you are expecting from a classic Cannoli, then each side is dipped in bittersweet chocolate then rolled in chopped pistachios for a little extra crunch. Then once ready to serve they are filled with the smooth and silky ricotta cream that we all know and love.

Tips For Making Baked Cannoli’s

  • Preparation: This recipe can be prepared ahead of time. For the shells, store them in an air tight container on the counter up to 2 days in advance. The shells can also be placed in an air tight container and stored in the freezer for up to three months. The cream can be prepared and stored in the refrigerator in an air tight container for up to two days.
  • Serving: Do not fill the shells until you are ready to serve them. If you fill them too soon, the shells will get soggy.
  • Tubes For Baking: The best way to bake these shells is with cannoli tubes, but if you don’t have cannoli tubes you can make your own with some rolled up aluminum foil. Either way, lightly grease your tubes before wrapping the dough around them.

Ingredients Needed To Prepare This Recipe

For The Shells:

  • Flour: All purpose flour will work.
  • Sugar: Granulated sugar to add sweetness.
  • Cocoa Powder: An unsweetened dutch cocoa works best.
  • Cinnamon: Ground cinnamon for a little added spicy flavor.
  • Egg: Large at room temperature.
  • Egg White: For sealing the shells.
  • White Wine: You will want to use a good quality drinking wine.
  • Butter: Always opt for unsalted so that you can control the salt content.
  • Chocolate: I love a bittersweet chocolate for its rich flavor.
  • Nuts: I went with pistachio, but you can choose a nut of your choice.

For The Cream Filling:

  • Sugar: Granulated sugar for added sweetness.
  • Cornstarch: Used as a thickener.
  • Milk: Whole or 2%.
  • Ricotta Cheese: Whole or less fat for a lighter cream.
  • Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract for its intense vanilla flavor.
Baked Cannoli
Pin
Print

Baked Cannoli

Recipe by BrendaCourse: Dessert

These Baked Cannoli’s have all the traditional flavors and textures of classic Cannoli’s but are slightly lighter due to the baked shells.

Ingredients

  • For The Shells

  • 1 1/3 Cup all purpose flour

  • 2 Teaspoons unsweetened cocoa powder

  • 2 Tablespoons granulated sugar

  • 1/4 Teaspoon ground cinnamon

  • 1 Egg

  • 2 Tablespoons of white wine

  • 2 Tablespoons unsalted butter at room temperature

  • I cup bittersweet chocolate chips melted

  • 1/2 Cup finely chopped pistachios

  • For The Ricotta Cream Filling (It is best to make the day before)

  • 1 (15oz.) Container of ricotta cheese

  • 3/4 Cup milk

  • 3/4 Cup granulated sugar

  • 3 Tablespoons of cornstarch

  • 1 1/2 Teaspoon pure vanilla extract

Directions

  • For The Shells
  • To a large mixing bowl, whisk together the all purpose flour, cocoa powder, granulated sugar and salt until combined. Add the softened butter and incorporate into the flour mixture using a fork until combined. Add the egg and white wine and continue mixing with the fork until it comes together to form a dough. Wrap dough with plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side. Spray cannoli tubes or aluminum foil tubes with baking spray ( you will need approximately 10 to 12 tubes ) then set to the side.
  • Remove dough from the refrigerator. Roll dough out on a lightly floured surface to about an 1/8”. Using a medium sized round cookie cutter, cut out as many circles as you can. Gather the remaining dough and once again roll to 1/8” and cut as many circles as you can. Continue doing this until all the dough is used.
  • Wrap each individual circle of dough around the prepared cannoli tubes until the edges overlap. Seal by brushing the overlapped edge with egg white then press together to seal. Place on the prepared baking sheet and bake in the preheated oven for 15 minutes or until pastry has turned golden in color. Remove from oven and allow to cool slightly before removing the tube. After shells have cooled and the tubes have been removed, dip each end of the shell into the melted chocolate then into the chopped pistachios, then place on a cooling rack to set. Store in an air tight container on the counter until ready to use.
  • For The Cream Filling.
  • Whisk the granulated sugar and the cornstarch in a small saucepan over medium heat. Slowly stir in 3/4 cup of milk until combined. Cook and stir until thickened and bubbly. Remove from heat and cover with parchment paper touching the mixture so that a skin doesn’t form. Set to the side to bring to room temperature.
  • To the bowl of a food processor fitted with a blade attachment, blend the ricotta cheese, cooled sugar mixture and vanilla extract until smooth and creamy. Pour into a air tight container and chill over night to thicken.
  • Assemble:
  • To assemble, place chilled cream into a pastry bag fitted with a star tip. Pipe cream into both sides of each pastry shell then place on a serving tray.
  • Enjoy.