cannoli
Cannoli: discover a light and healthy version of this iconic Sicilian dessert. Crunchy pastry, creamy ricotta filling. Get inspired!
Ingredients
Method
Preparing the Shells
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, mix whole wheat flour, cocoa powder, coconut sugar, and a pinch of salt until well combined.
- Add the melted coconut oil and egg, mixing well with a spatula or your hands until a crumbly dough forms.
- Gradually pour in the white wine (or water) while kneading gently until a smooth, elastic dough forms. If needed, add a bit more liquid, one tablespoon at a time.
- Wrap the dough in plastic wrap and rest in the refrigerator for 20 minutes.
- Roll out the dough on a lightly floured surface until it’s thin (about 2 mm/1/16 inch).
- Cut into circles (about 10 cm/4 inches each). Wrap each circle around a cannoli mold, sealing the edges well with a bit of water.
- Bake for 15-18 minutes or until crisp and golden. Let shells cool completely, then gently slide them off the molds.
Making the Filling
- In a bowl, combine drained ricotta, Greek yogurt, honey, and vanilla extract. Mix until smooth and creamy.
- Add dark chocolate chips and orange zest, gently folding to integrate. Refrigerate until ready to use.
Assembly
- Just before serving, fill a piping bag with the creamy ricotta mixture and pipe the filling into each cannoli shell from both ends.
- Garnish with extra chocolate chips or zest if desired. Serve immediately to maintain crunchiness.
Notes
Cannoli stands as a symbol of Sicilian celebration, cherished for its delightful contrast of a crispy shell and a creamy, decadent filling. Whether prepared for a festive gathering or as a special weekend treat, this light version is both rewarding and surprisingly easy to make at home, offering options for those seeking a healthier dessert without sacrificing authentic flavor.
Practical Tips for Perfect Cannoli
- Shells: For extra crispiness, make sure your dough is rolled out thinly and evenly. If the shells are too thick, they can turn doughy instead of shattering with each bite. Brushing molds lightly with oil prevents sticking and helps each cannoli slide off smoothly after baking.
- Substitutions: No coconut oil? Try olive oil for a Mediterranean twist or neutral vegetable oil for a milder flavor. You can also replace coconut sugar with demerara or light brown sugar to retain the golden color.
- Watch the filling consistency: Be sure to drain your ricotta well before mixing. Excess moisture can make the shells soggy once filled. If you like an ultra-luxurious texture, sift the ricotta before combining for a silken, lump-free cream.
Preparation Insights
- Letting the dough rest is essential—it relaxes the gluten, making rolling easier and preventing shrinkage during baking.
- You can bake the shells ahead and store them in an airtight container for 2-3 days. Always fill just before serving for the best crunch.
- If you want even more authenticity, dust the finished cannoli with powdered erythritol or a dash of cinnamon.
Serving Suggestions & Variations
- Cannoli pairs wonderfully with espresso or a glass of dessert wine. For a fun twist, dip the ends in melted dark chocolate or crushed pistachios.
- Brighten the filling by folding in chopped candied orange, chopped nuts, or even a splash of liqueur like amaretto.
- Make it interactive for guests by setting out a "cannoli bar" with a variety of toppings—mini chocolate chips, shredded coconut, or diced dried fruit.
