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Cannoli Shells
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

These cannoli shells are baked and super easy to make. The ricotta filling is delicious and simple to make. These cannoli are a relatively healthy dessert.

Course: Dessert
Cuisine: Italian
Keyword: cannoli, Cannoli shells, ricotta filling, Sicilian cannoli
Servings: 24
Author: Rosa
Ingredients
  • 1 1/4 cups flour (more for rolling)
  • 1/4 cup granulated sugar
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cocoa powder, unsweetened (optional)
  • 2 tbsp vegetable shortening, room temperature
  • 1/3 - 1/2 cup red wine, room temperature (as much as needed)
Ricotta Filling
  • 1 1/2 cups drained ricotta
  • 3 or 4 tbsp icing sugar (I prefer less sweet)
  • 1/4 tsp cinnamon
  • 2 tbsp shaved chocolate (topping)
  • 2 tbsp pistachio pieces (topping)
Instructions

  1. Place the ricotta in a sieve over a deep bowl. The sieve should not touch the bottom of the bowl. Allow the ricotta to drain in the fridge while you make the cannoli shells.

  2. Add all of the dry ingredients to another bowl. Whisk to combine. 

  3. Add the vegetable shortening to the dry ingredients. Use your fingers to combine until the shortening is well distributed.

  4. Add 1/3 cup of red wine to start. You need just enough wine to bring the dough together. Add 1 tbsp at time after that. You should not need more than 1/2 a cup of wine.

  5. Divide the dough into two balls. Cover the dough with plastic wrap.

  6. Allow the dough to rest for at least 30 minutes. This step is very important.

  7. Grease the pans generously with vegetable oil.

  8. Preheat the oven to 375 degrees.

  9. Roll the dough out as thin as you can without it tearing (about 1/8th of an inch thick). 

  10. Use a cookie cutter to cut out circles for the cups and rectangles for the Napoleons. 

  11. Place the cutouts into the greased mini muffin tin or on the baking sheet.

  12. Brush the tops of the cutouts with vegetable oil.

  13. Cook for 10 to 13 minutes. Check at 10 minutes. The shells should be firm and slightly golden brown on the bottom. They will get harder when they cool. 

  14. Allow the shells to cool before filling. Do not fill the shells too far in advance. It will make the shells soft. It would be ideal to fill the cannoli just before serving, but you can fill them a couple of hours before serving. Keep them refrigerated. You would do the same with fried shells.

Ricotta Filling

  1. Place the strained ricotta in a bowl. Mix in the cinnamon and icing sugar. If you want a more refined texture, you can whip the ricotta in a stand mixer for a couple of minutes. I skipped this step. It does look prettier, but it won't impact the flavour much. You can also double the quantity of chocolate and pistachios and put 2 tablespoons of each in the ricotta filling as well or you can just sprinkle one or both on top. It's up to you.

  2. Put the ricotta filling into a piping bag and pipe it into the shells. Top with the chocolate and pistachios. 

Recipe Notes
  • The cannoli shells are vegan. You could fill the shells with a non-dairy pudding, yogurt or ice cream as well. 
  • The recipe can be doubled for a larger batch.
  • If you want to serve these for dessert after a dinner party, I would prepare the ricotta filling and then put it into a piping bag and leave it in a tall glass in the refrigerator so that it's ready to go and can be piped and served to your quests quickly.