cannoli
Cannoli with a healthy touch. Discover how to make lighter cannoli without losing the real Italian flavor. You’ll love the result!
Ingredients
Method
Preparing the shells
- In a large bowl, combine the whole wheat flour, all-purpose flour, coconut sugar, and cinnamon powder.
- Add the chilled butter and use your fingertips to mix until crumbly.
- In a small bowl, whisk together the egg yolk, white wine, apple cider vinegar, and water. Pour over the flour mixture and knead until a soft dough forms. Add more water if needed, but do not overwork the dough.
- Wrap the dough in plastic and rest for 30 minutes in the refrigerator.
- On a lightly floured surface, roll out the dough very thin. Cut circles about 10 cm (4 inches) in diameter.
- Wrap each circle around a metal cannoli tube and seal the edge with a bit of water.
- Bake at 200°C (390°F) for about 12-14 minutes or until golden, or fry in hot oil at 180°C for 2-3 min. Cool completely before removing from the tubes.
Preparing the filling
- In a bowl, beat ricotta and Greek yogurt together until smooth.
- Add honey and vanilla extract. Mix until creamy.
- Stir in the chocolate chips and pistachios.
Assembling the cannoli
- Fill a pastry bag with the ricotta mixture.
- Pipe the cream inside each shell, filling from both ends.
- Decorate the ends with more chocolate chips or chopped pistachios, if desired. Serve immediately for best crunch.
Notes
Cannoli are one of Italy’s most beloved desserts—classic, festive, and endlessly adaptable. The crisp pastry shell filled with creamy ricotta is a feast for the eyes and the palate, making cannoli a true centerpiece for any sweet table. Their playful versatility also allows for creative twists to suit different tastes and dietary preferences.
Practical Tips for Perfect Cannoli Shells
- Roll the dough as thin as possible—this is the secret to ultra-crispy shells. Thick dough can result in chewy, less delicate cannoli.
- If you don’t have metal cannoli tubes, improvise with aluminum foil cylinders or oven-safe, greased wooden dowels.
- Baking instead of frying creates a lighter shell, but for that authentic crunch, frying in hot oil at the right temperature (around 180°C/355°F) is key. Drain thoroughly on paper towels for best texture.
- Seal the edges carefully with water to prevent the shell from opening during cooking.
Filling Insights & Variations
- For a silkier filling, whip the ricotta until very smooth and let it drain overnight. This removes excess moisture, making the filling stable and creamy.
- Want more flavor? Mix in orange zest, cinnamon, or a splash of liqueur like Marsala to the ricotta cream.
- Swap chocolate chips for finely chopped dark chocolate, candied fruit, or even a few crushed amaretti cookies for crunch.
- Adding pistachios at the ends provides a nutty crunch and visual appeal.
