cannoli
Cannoli recipe with a healthy twist. Discover how to enjoy this classic Italian dessert in a lighter, guilt-free way.
Ingredients
Method
Preparing the shells
- Mix the whole wheat flour, salt, and cinnamon in a large bowl.
- Add olive oil and honey, and blend until the mixture is crumbly.
- Stir in the apple cider vinegar and white wine gradually, mixing until the dough comes together. If necessary, add a little extra wine or water to get a smooth, supple dough.
- Knead the dough on a floured surface for 5 minutes, then wrap in plastic and refrigerate for at least 30 minutes.
- Roll out the chilled dough to about 2mm thickness. Cut into circles (about 10 cm in diameter).
- Wrap each circle around a cannoli tube, sealing the edge with beaten egg white.
- Bake at 200°C (390°F) for 10-12 minutes or until golden and crisp, or fry if you prefer the traditional method. Let cool before removing the shells from the tubes.
Preparing the filling
- Drain the ricotta cheese very well, squeezing out excess liquid with a cheesecloth or paper towels.
- Combine the ricotta, Greek yogurt, honey, and vanilla extract in a bowl. Whisk until smooth and creamy.
- Fold in the mini dark chocolate chips.
Assembling the cannoli
- Fill each shell with the prepared cream filling using a piping bag, right before serving to keep the shells crisp.
- Dust with powdered sugar if desired and serve immediately.
Notes
Few Italian desserts are as beloved and versatile as cannoli. Whether served at festive gatherings or enjoyed as a sweet treat with coffee, their crispy shells and creamy filling always delight. This lighter version maintains all the traditional flavor while making it accessible to a wider range of diets.
Practical tips for perfect cannoli shells
Working with whole wheat flour gives a heartier texture and a subtle nutty flavor. Be sure to knead the dough well; this develops gluten, which leads to shells that hold their structure. When rolling out, aim for an even, thin layer—about 2mm thick—to ensure crispiness. If you don’t have cannoli tubes, use rolled-up aluminum foil in a pinch. To prevent soggy shells, fill them just before serving.Ingredient swaps and flavor upgrades
- Swap the ricotta for a well-drained cottage cheese for a lighter filling, or use mascarpone for extra richness.
- Add a little orange zest or cinnamon to the filling for a fragrant twist.
- For a dairy-free version, try using whipped coconut cream and vegan dark chocolate chips.
Technique insights
To achieve an ultra-smooth filling, blend the ricotta in a food processor before mixing with other ingredients. This step removes any graininess and helps achieve that classic creamy texture. Using a piping bag makes filling the shells tidy and efficient—cut a generous opening to let chocolate chips pass through easily.Serving suggestions and variations
- Sprinkle pistachio pieces or candied orange peel on the exposed cream ends for color and crunch.
- Serve alongside a shot of espresso for a true Italian touch, or pair with fresh fruit salad for contrast.
- Miniature cannoli shells are perfect for parties—use a smaller circle cutter and reduce baking time slightly.
