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Cannoli with Creamy Ricotta

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Cannoli with Creamy Ricotta | www.diethood.com | Crispy, baked pastry shells filled with a creamy ricotta filling | #recipe #cannoli #dessert

I have many questions. Questions about life. Like, if Zack and Kelly are still together. Or, what is up with Brenda and Dylan? Or, how old is Emma?

You know what I’m saying, right?

You’re also wondering about these things! Oh good. I would hate to know that I’m alone in this.

Another burning question I have, question number 4368, is this: Why is my husband not Italian? Seriously.

  • What do you want for dinner, snookums?
  • Spaghetti. 
  • What about dessert, pretty boy?
  • Your awesome, skinny Cannoli with Creamy Ricotta. 

And that’s pretty much how our every day conversation goes. Some days both of his wishes come true. It happened two Sundays ago, and he is still talking about it.

We had spaghetti dinner with a side of cannoli. Okay, so, not really on the side, but you know what I mean.

Did you notice the word skinny up there? That’s right. They’re skinny. Well…just the shells. I think I owe you something on the skinnier side after that Beer-Battered Yogurt Fried Chicken and the Nutella French Toast.

Although, that is some really goooood french toast!

But, still. I know you’ve got a bod to show off, so cutting back on a calorie or two is understandable. It’s all about balance.

Cannoli with Creamy Ricotta | www.diethood.com | Crispy, baked pastry shells filled with a creamy ricotta filling | #recipe #cannoli #dessert

I have had this cannoli recipe for yeeeears. Remember that aerobics crazed guy, Richard Simmons? I got this recipe from his cookbook, Sweetie Pie. That was waaaaay back in the day. I know, I’m soooo 1990’s. Would you like me to bust out some Spice Girls on you? Or was Public Enemy your thing? 🙂

Couple things about my cookies.

One. As with all cannoli cookies, you will need round, metal molds. Or not. I use the handle of my round and metal spatula, serving spoon, fork…

Two, you will have to work fast to get those cookies around the molds. You may or may not burn your fingers during the process.

Three… I got nothin’.

Cannoli with Creamy Ricotta | www.diethood.com | Crispy, baked pastry shells filled with a creamy ricotta filling | #recipe #cannoli #dessert

Just go and make these as soon as you can. If I was you, that would be now!

ENJOY!

4 from 1 vote
Cannoli with Creamy Ricotta | www.diethood.com | Crispy, baked pastry shells filled with a creamy ricotta filling | #recipe #cannoli #dessert
Print
Cannoli with Creamy Ricotta
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Crispy, baked pastry shells filled with a creamy ricotta filling.
Servings: 8
Calories: 243 kcal
Ingredients
For the Cannoli Shells
  • 2 large egg whites
  • 1/3 cup sugar
  • 1 tablespoon canola oil
  • 1 tablespoon butter , melted
  • 1 teaspoon pure vanilla extract
  • 1/3 cup all-purpose flour
For the Creamy Ricotta Filling
  • 1/2 cup heavy whipping cream
  • 1/2 cup ricotta cheese
  • 3 tablespoons cream cheese , room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated orange zest
  • 3 tablespoons semisweet mini chocolate chips
Instructions
  1. Preheat oven to 375.
  2. Lightly grease two baking sheets with baking spray; set aside.
  3. In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
  4. Add in flour and continue to whisk until smooth, and no lumps appear.
  5. Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
  6. With the back of the spoon, spread each cookie to about 4-inch diameter.
  7. Space the cookies at least 2 inches apart.
  8. Bake for 7 to 8 minutes, or until edges begin to brown.
  9. Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
  10. Set cookies seam-side down and let cool.
Prepare The Ricotta Filling
  1. Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
  2. Put the cream in the fridge until ready to use.
  3. In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
  4. Fold in the cream and chocolate chips. DO NOT MIX OR STIR - FOLD IT.
  5. Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells. Serve immediately or keep in a cool, dry place until ready to use.
Recipe Notes

You can make the cookie mounds smaller and then you will have about 14 to 16 smaller cookies.

Adapted From "Sweetie Pie: The Richard Simmons Private Collection of Dazzling Desserts"

WW SmartPoints: 11 

Nutrition Facts
Cannoli with Creamy Ricotta
Amount Per Serving
Calories 243 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 61mg 3%
Potassium 84mg 2%
Total Carbohydrates 23g 8%
Sugars 18g
Protein 4g 8%
Vitamin A 8.1%
Calcium 5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  2. I found it very helpful to set my oven to 300°F and put the dollops around 4-5 inches apart (do not spread! They flatten out by themselves quite nicely). I then only put them in for 6 minutes then allowed them to cool for a few seconds (just long enough to handle them and not burn you) before rolling them. I didn’t even need to put a brace inside :)! If i let the shells cook longer they start to burn or get just crisp enough to not be able to handle.

    Reply

  3. ya know, i have may questions about life…

    one is, recipes that dont list there difficulty level and never take the stated time to create…

    and your part three was, to make the cannoli cookies 4/5 at a time, not 10, cause like you said, there a pain to get off the tray and to roll…:(

    Reply

  4. Is there any reason that I couldn’t use a cupcake tin for the cookies? I do have cannoli forms but just wondering if these could be made as cups with the filling?

    Reply

    • Hi Anna! Any round metal utensil such as the handle of a ladle – I used that before I bought the tubes. The handle of a whisk would work, too, if it’s round and thick. I’m also thinking, if you have a round piece of wood, about 1-1/2 inches in diameter, you can cover that with aluminum foil and try it that way, too. I hope this helps!

      Reply

  6. Great Pic BUT i tried making them toady and the shells came out great but the filling is like soup!!! I can’t thicken it up…. I tried adding a bunch more icing sugar like 2 cups and then more cream cheese and to no avail its like soup.. It tastes good but can’t fill the canoli.. any suggestions and are your measures right??

    Reply

  7. I have never made Cannolis but your recipe has prompted me to try!! Question: Apparently you do not strain the Ricotta, just blend all together? I want mine to be a little sweeter then the usual Cannoli..any additional suggestions? Looking forward to your response. Nanc

    Reply

    • Hi Nancy!

      No, I don’t strain the ricotta…you can, but it’s not necessary. Did you want to sweeten the filling or did you want to sweeten the cookie itself? You can sweeten the filling by adding more powdered sugar, however I think the filling is sweet enough. Make it according to the recipe, and then adjust to taste. Also, this recipe is not for your traditional cannoli, but it’s a recipe for cannoli that is baked and lower in calories. If you have any other questions, just let me know! Thank you!!

      Reply

    • Hi Miriam! The filling can be made and refrigerated for days – at least 3 days – and just use it when the cookies are ready. The cookies should be made the day that you want to serve them.

      Reply

  11. My cousin showed me Richard Simmons’ cookbook this past weekend and I copied down his recipe for cannoli’s. I searched the internet with hopes that someone had posted it. Found your site and am glad I did. I am going to make these for an Italian dinner party (where half the guests are on diets) but I just might have to make a test batch for my family first!

    Reply

  12. Я лишь только посмотрел на эти восхитительные канноли и понял, что они обалденно вкусные!
    Катерина, Вы умница! Спасибо! Здоровья и радостей!

    Reply

  14. Just made them, the filling is amazing! best filling I’ve ever had! Even from bakery’s and I LOVE how you don’t have to deep fry them! 🙂 delllishious

    Reply

  15. I would probably ask for these every night too if I had someone to make them for me. 🙂 So how of the cookies get eaten before being filled? Delicious!

    Reply

  16. Glad I’m not the only 1990’s fan! Oh, Dave Matthews Band, and Jurassic Park…so much innocence. 😀

    These cannolis, however, are far from innocent – I Love them already.

    Reply

  17. Love the clicks Kate and I just pinned a couple of your photos on Beautiful food photography board. All should be on that board! 🙂 Cannoli looks temptingly delicious my friend!

    Reply

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