These cannolis have a crispy shell, a creamy center, and take less than 25 minutes to make. They're decadent, bitter, and healthier than the cannolis at the bakery.
Servings : 8
Prep Time 15 minutesmins
Cook Time 8 minutesmins
Total Time 25 minutesmins
Ingredients
For the Cannoli Shells:
2largeegg whites
⅓cupsugar
1tablespooncanola oil
1tablespoonbutter,melted
1teaspoonpure vanilla extract
⅓cupall-purpose flour
For the Creamy Ricotta Filling:
½cupheavy whipping cream
½cupricotta cheese
3tablespoonscream cheese,room temperature
½cuppowdered sugar
1teaspoonpure vanilla extract
1teaspoongrated orange zest
3tablespoonssemisweet mini chocolate chips
Instructions
Make the Shells:
Preheat the oven to 375°F.
Lightly grease two baking sheets with baking spray, then set aside.
In a medium-size bowl, whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
Add in flour and continue to whisk until smooth, and no lumps appear.
Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Space the cookies at least 2 inches apart.
Bake for 7 to 8 minutes, or until edges begin to brown.
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.
Set cookies seam-side down and let cool.
Prepare The Ricotta Filling:
Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form, about 4 minutes.
Put the whipped cream in the fridge until ready to use.
In a large mixing bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla, and orange zest until smooth and creamy.
Fold inthe cream and chocolate chips. Do not mix or stir - fold it.
Spoon the filling into a pastry bag fitted with a wide round tip and pipe the filling into cannoli shells. Garnish with mini chocolate chips and an optional chocolate drizzle.
Use room temperature ingredients. Eggs and cream cheese mix with the other ingredients so much better when they’re at room temperature, making the cannolis much smoother.
Space the cookies apart. When you put the cookies on the baking sheet, leave a few inches between each cookie. That way, the cookies have space to expand in the oven.
Use a makeshift mold. Cannolis are traditionally shaped with a specific mold. If you don’t have a cannoli shell mold, use a kitchen tool's handle, such as a wooden spoon or a whisk.
It’s important to fold the whipped cream into the filling instead of whisking or beating. This keeps the whipped cream from deflating, preventing the filling from becoming dense. Very carefully fold the whipped cream into the rest of the cannoli filling, and stop as soon as the ingredients are mixed together.
Do not store assembled pastries. Store the empty shells at room temperature in an airtight container for up to 1 week. Store the filling in a tightly sealed container in the fridge for up to 5 days. Do not freeze.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.