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.
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’.
Just go and make these as soon as you can. If I was you, that would be now!
ENJOY!
- 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
- 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
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Preheat oven to 375.
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Lightly grease two baking sheets with baking spray; set aside.
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In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
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Add in flour and continue to whisk until smooth, and no lumps appear.
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Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
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With the back of the spoon, spread each cookie to about 4-inch diameter.
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Space the cookies at least 2 inches apart.
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Bake for 7 to 8 minutes, or until edges begin to brown.
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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.
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Set cookies seam-side down and let cool.
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Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
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Put the cream in the fridge until ready to use.
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In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
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Fold in the cream and chocolate chips. DO NOT MIX OR STIR - FOLD IT.
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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.
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
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I’m making this for a restaurant, can they fry the cannoli before they serve them
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.
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…:(
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?
Hi Candi! Well, I haven’t tried that, but why not! Sounds a lot more interesting! And easier!! 😀
What do you use if you don’t have canolli tubes?
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!
Thanks! This helps so much!
[…] that will eat all-the-cannoli. I make them quite often and I’m totally obsessed about these Cannoli with Creamy Ricotta – amazing! Judging by that recipe, most of the time I bake the cannoli to avoid all the extra […]
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??
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
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!!
I substituted powered sugar for regular sugar it worked
Hi, these look heavenly! How far in advance can I make them? Or at least the components
Thanx
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.
Can u tell mr wat powder sugar is thanks
Hi! It’s the same as confectioners sugar. Does that help?
Do you have the nutritional values for these canolis?
HI! No, I don’t have the nutritional values and I’m not able to get them to you right away, but if you’d like, go to this link and just paste in the ingredients – at the end it will show you everything you need to know. https://caloriecount.about.com/cc/account/login.php?accesserror=1&querystring=tab%3Dnew_recipe&ret_page=%2Fcc%2Faccount%2Fflog_add.php%3Ftab%3Dnew_recipe I hope this helps!! THANK YOU!
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!
Make that “test batch” and inhale ’em all! 😉 Hope you all enjoy them!!
Я лишь только посмотрел на эти восхитительные канноли и понял, что они обалденно вкусные!
Катерина, Вы умница! Спасибо! Здоровья и радостей!
I need these gorgeous cannolis! Pinned to make. 🙂
[…] DIY and photo credit to: https://diethood44.wpengine.com […]
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
Hi Karly!! That is awesome!! I am SO glad you enjoyed them! Thank you!!!
[…] Cannoli with Creamy Ricotta (diethood.com) […]
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!
[…] Cannoli with Creamy Ricotta (diethood.com) […]
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.
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!
i still love the Spice Girls 🙂 It’s great how you roll the shells using stuff you already have around the house. I love repurposing things so I don’t have to go buy something new that I’ll use like once a year.
NO wonder the hubby requests these so often!! Who could resist
I grew up with cannoli…and they were never as pretty as yours! These are absolutely gorgeous, Kate! WOW!!!
Zak and Kelly.. LOL! What a flashback. 🙂 I love these cannoli… truly a perfect way to end a meal. 🙂
These cannoli look absolutely delicious. Great job Kate and once again lovely photography. 🙂
Thank you, Nancy!! How’s the land down undah!?! 😉
Very well Thank You! Summer is over, however the weather is still quite warm. Oh……..and Ellen is in the country. Seems like Ellen fever has hit town (I think I may have to do a little dance…….while eating your cannoli of course)
It is awesome that the shells are baked. Less frying is always good. Your cannoli looks perfect! I can’t wait to try them. Thank you.
I agree with everyone else, these pics couldn’t be any more gorgeous! I am not sure I could even make cannoli look that good but the recipe looks awesome.
I really have to go to my parents’ place and find her cannoli tubes cause these cannoli look SO good.
Gorgeous photos, Kate. You’re so very talented to dream up such great foods and take amazing photos of them.
Thanks!
Awww you’re so kind, Kirsten. Thank YOU!! xo
haha! I love it. Girl power, spice world, sweatin’ to the oldies. One thing that’s surely not to ever go out of style however, is this recipe! Deeeelicious! Gorgeous photos as aways too. They look divine!
These are so gorgeous, Kate! Loving your photos!
First: gooorgeous photos!!! Second: no-fry cannoli shells? Oh, I am on it!!
This made me laugh because my husband is Italian! I have yet though to make cannolis. He is more of a tiramisu fan! But these look amazing and I think I need to give them a try for sure!
Meravigliosi!
HOLY CANNOLI, BATMAN! Saw over at Pinterest…knew it was yours (you’re developing your own food photography style, like Naomi at Bakers Royale), pinned & popped on over. Loooove cannoli! xoxo
Thanks, Stacy!! After I uploaded these photos, I thought, “huh? These look like something Naomi would do!!” – which makes me quite happy because I LOVE her photography!! 🙂
Kate: These cannoli are beautiful!!! A real work of art — and it shows very well in your photos!!! I am pinning…
Thank you, Denise!! 🙂
Wow – this is a work of art! They are just stunning and so beautiful! Your photography is just so gorgeous!