Easy and Crispy Cannoli with Ricotta Cream (Video)

Directions

• Preparation
  
  Start by placing the ricotta in a large mixing bowl. Add the powdered sugar and vanilla extract. Using a hand mixer, beat the mixture for about one minute until it becomes smooth, fluffy, and well combined. Add 50 gr. grated white chocolate and mix again. The cream should look airy and slightly glossy. Once ready, cover the bowl with plastic wrap and return it to the refrigerator. Keeping the filling chilled will help it stay firm until you are ready to pipe it into the pastry shells.
  Meanwhile, prepare the puff pastry sheets. Gently unroll one sheet onto a silicone mat or lightly floured surface. Make sure the pastry is cold but pliable, as this makes cutting easier. Using a sharp knife or pizza cutter, slice the dough into even strips about 2 cm wide. These strips will be wrapped around the molds to form the shell shape. If you are using aluminum cannoli molds, grease them lightly to prevent sticking. If you don’t own molds, you can create cones or cylinders from folded aluminum foil, which work just as well. This stage is important for shaping the base of your cannoli, so take your time to cut the strips evenly and prepare the molds properly.
• Cooking
  
  Take one strip of puff pastry and start wrapping it around the mold, beginning at the narrow end. Overlap each turn slightly so that the dough covers the mold completely without leaving gaps. When you reach the end of one strip, brush the edge with beaten egg, then press and attach the next strip to continue wrapping. Keep going until the mold is fully covered in pastry. Repeat the process until all molds are wrapped. If you only have a few molds, bake the shells in batches.
  Arrange the prepared molds on a baking tray that has been lightly greased or lined with parchment paper. Make sure there is enough space between them so the pastry can puff evenly. Place the tray into a preheated oven at 200°C (390°F). Bake for about 15 minutes, or until the shells are golden, crisp, and slightly puffed. The pastry should not be too dark, as overbaking can give it a bitter taste. Once baked, remove the tray from the oven and allow the shells to cool for a few minutes before attempting to remove them from the molds. Cooling is essential because hot pastry is fragile and may break apart if handled too soon. Carefully slide the shells off the molds once they are firm enough to hold their shape.
• Finishing
  
  While the shells are cooling, prepare the decoration. Chop the rest 50 gr. of white chocolate into small pieces and melt it in a heatproof bowl set over simmering water, stirring until smooth and silky. Alternatively, you can melt it in short bursts in the microwave, stirring between intervals. Once the chocolate is melted, dip both ends of each cooled pastry shell into it. This step not only adds flavor but also strengthens the ends of the shells. To make them more festive, dip some of the chocolate-coated ends into chocolate sprinkles and others into colorful sugar sprinkles. Place the finished shells on parchment paper to let the chocolate harden completely.
  When the shells are ready, remove the ricotta cream from the refrigerator and transfer it into a piping bag fitted with a wide nozzle. Hold a pastry shell in one hand and gently pipe the filling from one side, then turn it around and pipe from the other side, ensuring the shell is filled all the way through. Repeat with the remaining shells until all are filled. The cream should be piped smoothly and generously so that it slightly peeks out from both ends.
• Serving
  
  Once all the shells are filled, arrange them neatly on a serving platter. Use a spoon or piping bag to drizzle the remaining melted white chocolate in thin lines over the cannoli, creating a delicate decorative effect. For the final touch, dust the tops lightly with powdered sugar, which gives them a bakery-style finish and enhances their visual appeal. Serve the cannoli immediately for the best texture, as the shells will remain crispy and the cream will be cool and smooth.
  These cannoli with ricotta cream are ideal for special occasions, festive gatherings, or as a stunning dessert for guests. The contrast between the flaky pastry shell, the creamy ricotta filling, and the crunchy toppings creates a dessert that is as beautiful as it is delicious. They pair wonderfully with espresso, cappuccino, or a glass of dessert wine, making them versatile and elegant. If you want to prepare in advance, bake and decorate the shells beforehand and store them unfilled in an airtight container. Then simply pipe the cream just before serving, ensuring they remain crisp and irresistible.