Italian Homemade Baked Cannoli

Name: Italian Homemade Baked Cannoli
Prep time: 40 min
Cook time: 15 min
Total time: 1515 min
Yield: 15
Cuisine: Italian
Ingredients: 1 ⅓ cup All-Purpose Flour (1⅓ cups all purpose flour); 2 tbsp Granulated Sugar (2 tablespoons granulated sugar + ½ cup granulated sugar); ½ tbsp Dutch Processed Cocoa Powder (½ tablespoon unsweetened dutch processed cocoa); ¼ tsp Cinnamon (¼ teaspoon cinnamon); 1 piece Egg (1 large egg (room temperature)); 2 tbsp Dry White Wine (2 tablespoons dry white wine or Marsala (room temperature)); 1 tbsp Unsalted Butter (1 - 2 tablespoons butter softened — up to 2); 4.4 oz Dark Chocolate (4.4 ounces dark chocolate (good quality) (melted)); ¼ cup Nut (¼-½ cup chopped nuts — up to 0.5); 3 cup Ricotta Cheese (3 cups ricotta cheese); ¼ cup Dark Chocolate Chips (¼ cup mini dark chocolate chips)

Italian Homemade Baked Cannoli - Dessert (Italian)

1515 minItalian

Servings15

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Vegetarian
Pescatarian

Steps

1RICOTTA FILLING
2cheese cloth or in a sieve over a clean bowl and refrigerate for 24 hours. It has to drain as long as possible to remove excess moisture.
3Remove the ricotta from the fridge and with a spatula over a clean bowl push the ricotta through the sieve. This will make it nice and creamy, add the sugar a little at a time and taste until desired sweetness (I used ½ cup of sugar you may want more or less). Fold in the chocolate chips.
4FOR THE PASTRY
5In a medium bowl whisk together the flour, sugar, cocoa and cinnamon, make a well in the middle and add the butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Bring it together to form a dough. Wrap the dough in plastic and refrigerate for 20 minutes.
6Pre-heat oven to 350°F/180C, lightly grease and flour 15 cannoli tubes or make your own tubes with rolled up pieces of foil.
7Roll dough out very thin and cut with a round cookie cutter (medium size), wrap the pastry so that the edges overlap and seal by brushing with a little egg white (beat slightly) or water. Place on a parchment paper lined baking sheet (see photos).
8Bake for approximately 15 minutes or until pastry is golden. Let cool completely before coating or dipping with chocolate and nuts, let the chocolate firm up before filling with the ricotta cream.
9Place the filling in a pastry bag with a large tip and fill the cannoli, make sure to fill just before serving. Dust with powdered sugar if desired before serving. Enjoy!
10CHOCOLATE COATING
11Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).Let cool a little then dip each end of the cannoli in the chocolate then dip in the chopped nuts. Set aside to harden before filling.