Baked Chocolate Cannoli with Ricotta and Espresso Filling
Crisp baked cannoli shells filled with a smooth ricotta and espresso-scented cream, dusted with cocoa powder for a sophisticated Italian treat. This italian-inspired desserts ready in about 57 minutes layers all-purpose flour, granulated sugar, cold and cubed unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tbsp, cold and cubed unsalted butter
- 1 large egg yolk
- 1/4 cup white wine
- 1 cup, drained ricotta cheese
- 1/3 cup powdered sugar
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
- for dusting unsweetened cocoa powder
Instructions
- Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 3 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs. Add 1 large egg yolk and 1/4 cup white wine; pulse until dough forms a ball. Wrap dough and chill for 30 minutes.
- Step 2: On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Cut into 4-inch circles, then carefully wrap each around a cannoli form, sealing edges with a little water. Place on a parchment-lined baking sheet and bake for 10-12 minutes until golden and crisp. Let cool completely before removing forms.
- Step 3: In a medium bowl, combine 1 cup drained ricotta cheese, 1/3 cup powdered sugar, 1 tsp instant espresso powder, and 1 tsp vanilla extract. Whisk until smooth and creamy, then fold in 1/4 cup mini chocolate chips.
- Step 4: Using a piping bag or small spoon, fill each cooled cannoli shell with the ricotta-espresso filling. Dust the filled cannoli lightly with unsweetened cocoa powder. Serve immediately for best texture.
Frequently asked questions
How long does Baked Chocolate Cannoli with Ricotta and Espresso Filling take to make?
Total time is about 57 minutes (45 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Chocolate Cannoli with Ricotta and Espresso Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Chocolate Cannoli with Ricotta and Espresso Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Chocolate Cannoli with Ricotta and Espresso Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Chocolate Cannoli with Ricotta and Espresso Filling?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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