cannoli
Cannoli, the classic Italian dessert, now healthier. Filled with light ricotta cream and chocolate. Try a guilt-free delight!
Ingredients
Method
Dough preparation
- Preheat your oven to 200°C (390°F) if baking, or prepare a pot with oil if frying.
- In a large bowl, combine whole wheat flour, all-purpose flour, coconut sugar, cocoa powder, cinnamon, and salt.
- Add the cold coconut oil and mix with your fingers until the mixture looks like wet sand.
- Incorporate the egg and white wine (or water) and knead until you form a smooth, elastic dough. If needed, add a bit more liquid.
- Wrap the dough in plastic and let it rest for 30 minutes.
- Roll out the dough very thin, about 2mm thick. Cut out discs or ovals (10-12 cm).
- Wrap each disc around a cannoli mold and seal the edge with a bit of beaten egg.
- Bake for 12-15 min or fry in hot oil (180°C) until golden. Let cool completely before removing molds.
Filling preparation
- Place the ricotta cheese in a fine sieve and press gently to remove excess liquid.
- In a bowl, mix ricotta, Greek yogurt, coconut sugar, and vanilla extract until smooth and creamy.
- Fold in the chopped dark chocolate.
Assembly and finishing
- Just before serving, pipe the ricotta filling into each cannoli shell with a pastry bag or spoon.
- Sprinkle chopped pistachios on each end for decoration.
- If desired, finish with a light dusting of powdered erythritol.
- Enjoy your light and easy Italian cannoli immediately for best texture!
Notes
Few desserts capture the festive and welcoming spirit of Italian cuisine quite like cannoli. Beloved in Sicily and far beyond, these crunchy pastry shells filled with a creamy, sweet ricotta mixture are wonderfully versatile and can fit any occasion—from elegant dinners to casual family gatherings. Making light and healthy cannoli at home lets you customize the flavor and nutrition while still indulging in a classic treat.
Practical tips for perfecting cannoli
- Use well-drained ricotta: Wrap your ricotta in cheesecloth and let it drain in the fridge for several hours or overnight. This avoids watery filling and ensures a thick, creamy texture.
- Chill the dough: Resting the dough for at least 30 minutes—up to a few hours—makes it easier to roll thin and helps your shells get crispier when baked or fried.
- Substitution suggestions: No coconut oil? Unsalted butter works as a substitute. Greek yogurt can be replaced with the same amount of mascarpone for an even richer filling.
- Bake for a lighter option: Frying is traditional for an extra-crisp result, but baking cannoli shells significantly reduces fat and calories while still delivering satisfying crunch.
Crafting and filling tips
- Roll the dough ultra-thin: The thinner you roll, the lighter and crunchier your shells will be. Try for about 2mm—almost see-through.
- Seal shells well: Press the dough ends firmly around each metal cannoli tube with a dab of egg to prevent unrolling during baking or frying.
- Fill just before serving: Always add the ricotta filling right before eating. This keeps the shells from getting soggy and preserves their crispy texture.
Ideas for serving and variations
- Add a twist: Stir in orange zest, a spoonful of espresso powder, or a pinch of cinnamon to your filling for a different flavor profile.
- Garnish for flair: Dip each end of the cannoli in chopped dark chocolate, toasted nuts, or even freeze-dried raspberries.
- Serve with: Fresh fruit or a simple espresso for the full Italian café experience.
- Vegan version: Use vegan ricotta and yogurt alternatives, and substitute aquafaba for eggs in the dough.
