Unleash your inner Italian pastry chef with this baked cannoli recipe that promises all the crunch without the fry. Perfect for those who love the traditional cannoli but are looking for a slightly healthier version that doesn’t skimp on flavor.
Why This Recipe Works
- The baked shells offer a guilt-free crunch that’s just as satisfying as the fried version.
- Using part-skim ricotta keeps the filling light yet creamy, balancing the crispy shells perfectly.
- A hint of orange zest in the filling adds a bright, unexpected flavor that elevates the entire dessert.
- Mini chocolate chips provide little bursts of chocolatey goodness in every bite.
- This recipe simplifies the cannoli-making process, making it accessible to bakers of all levels.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tbsp unsalted butter, cold and cubed
- 1/4 cup Marsala wine
- 1 egg white, lightly beaten
- 1 cup part-skim ricotta cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
- 1/4 cup mini chocolate chips
Equipment Needed
- Mixing bowls
- Rolling pin
- Cannoli molds
- Pastry brush
- Baking sheet
- Parchment paper
Instructions
Prepare the Dough
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs. Gradually add the Marsala wine, stirring until a dough forms. Knead the dough lightly on a floured surface until smooth, then wrap in plastic and chill for 30 minutes.
Roll and Cut the Dough
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll the chilled dough out thinly on a floured surface. Use a round cutter to cut out circles, then wrap each around a cannoli mold, sealing the edge with a bit of beaten egg white. Place on the prepared baking sheet.
Bake the Shells
Brush the shells lightly with the remaining egg white for a golden finish. Bake for 15-20 minutes, or until golden and crisp. Let cool completely before carefully removing the molds.
Make the Filling
While the shells cool, beat the ricotta, powdered sugar, vanilla, and orange zest together until smooth. Fold in the mini chocolate chips. Transfer the filling to a piping bag fitted with a star tip.
Fill the Shells
Pipe the ricotta mixture into both ends of each cooled shell until filled. Dust with additional powdered sugar before serving if desired.
Tips and Tricks
For the crispiest shells, ensure your dough is rolled out thinly and evenly. If you don’t have cannoli molds, you can fashion your own from aluminum foil rolled into tubes. The filling can be made a day ahead and stored in the fridge, but fill the shells just before serving to maintain their crunch. Experiment with adding a pinch of cinnamon or nutmeg to the dough for a spiced version. If the dough is too sticky when rolling, chill it for a bit longer to make it easier to handle.
Recipe Variations
- Swap the mini chocolate chips for chopped pistachios or candied fruit for a different texture and flavor.
- Add a tablespoon of cocoa powder to the dough for chocolate cannoli shells.
- Use mascarpone cheese instead of ricotta for an even creamier filling.
- Dip the ends of the filled cannoli in melted chocolate and let set for a decadent touch.
- For a boozy twist, add a splash of rum or amaretto to the filling.
Frequently Asked Questions
Can I make the cannoli shells ahead of time?
Yes, the baked cannoli shells can be stored in an airtight container at room temperature for up to 3 days before filling. Just make sure they’re completely cool before storing to prevent any moisture from making them soggy.
What can I use if I don’t have Marsala wine?
If you don’t have Marsala wine, you can substitute it with an equal amount of dry white wine or even apple cider vinegar mixed with a bit of water for a non-alcoholic version. The flavor will be slightly different, but the texture of the dough will remain similar.
How do I prevent my cannoli shells from puffing up during baking?
To prevent puffing, make sure to prick the dough lightly with a fork before baking. This allows steam to escape and keeps the shells flat and crisp. Also, ensure your oven is fully preheated before baking.
Summary
This baked cannoli recipe offers a delightful twist on the traditional fried version, with crispy shells and a creamy, flavorful filling. It’s a simpler, slightly healthier take that doesn’t compromise on taste, perfect for any occasion.