Cannoli-Inspired Cannoncini
These flaky puff pastry delights are filled with creamy ricotta, coated with chocolate chips, and topped with a dusting of powdered sugar. Easy to make and bursting with Italian charm, they're perfect for any occasion.
Tasty Team
Total Time
35 minutes
35 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 8 cannoncinis
- avocado oil spray, for greasing
Puff Pastry Shells:
- 1 sheet frozen puff pastry, thawed according to package instructions
Egg Wash:
- 1 large egg
- 1 tablespoon whole milk
Filling:
- 1 cup drained ricotta cheese
- 4 oz cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- ¾ cup mini chocolate chips
- powdered sugar, for dusting (optional)
Nutrition Info
- Calories 287
- Fat 19g
- Carbs 24g
- Fiber 1g
- Sugar 15g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside. Grease 8 cannoli molds with avocado oil spray and set aside. If you don’t have cannoli molds, roll up strips of aluminum foil to create cylinder molds.
- Make the puff pastry shells: Lay the puff pastry sheet on parchment paper. Cut into 8 equal-sized strips lengthwise with a pizza cutter.
- Wrap a puff pastry strip around a prepared mold, making sure the pastry overlaps with itself slightly. Place onto the prepared baking sheet. Repeat with the remaining molds and puff pastry strips.
- Make the egg wash: In a small bowl, beat together the egg and milk until well combined. Brush onto the puff pastry strips until evenly coated.
- Bake for 15-18 minutes, until light golden brown.
- Meanwhile, make the filling: In a medium bowl, add the ricotta, cream cheese, powdered sugar, and vanilla. Beat together with a whisk or an electric mixer until well combined and fluffy. Place in the refrigerator until ready to use.
- Remove the puff pastry shells from the oven and cool slightly. Remove the mold and let the puff pastry shells cool completely.
- Transfer the filling to a piping bag fitted with a long piping tip. Pipe the filling into each puff pastry shell.
- Add the garnish: In a small bowl, add the chocolate chips. Dip each end of the cannoncini into the chocolate chips to coat.
- Dust with powdered sugar and serve immediately.
- Enjoy!
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