Pastry Baked Cannoli with Two Creamy Fillings

Steps

1. 1Make the Pie Dough. Line a cookie sheet with parchment paper. Lightly grease cannoli or foil cylinders.
2. 2Remove the dough from the fridge (this recipe is for half the dough so leftover dough can be frozen or double the recipe).
3. 3Roll out the pastry to approximately 1/8 inch thickness, Cut into long strips and wrap around traditional cannoli cylinders or make your own with aluminum foil.
4. 4Bake in a preheated oven at 350 F (180C) for approximately 15-20 minutes or until golden. Let cool enough to handle and gently remove from cylinders. Let cool completely on a wire rack before filling.
5. 5NUTELLA FILLING: Mix until creamy and smooth the Nutella and Ricotta. Refrigerate for approximately 20 minutes. Place filling in pastry bag and fill cooled cannoli. Sprinkle with chopped nuts and dust with powdered sugar if desired before serving.
6. 6RICOTTA FILLING: Beat together ricotta and sugar, fold in chocolate chips, refrigerate 20-30 minutes before using. Place filling in pastry bag and fill cooled cannoli. Sprinkle with chocolate chips and dust with powdered sugar if desired before serving.