Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 1/4 cup (60ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) mini chocolate chips (optional)
  • Powdered sugar, for dusting

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out dough thinly on a lightly floured surface. Cut into strips. Wrap each strip around a cannoli form, overlapping slightly. Brush with egg wash.
  3. Place cannoncini on a parchment-lined baking sheet. Bake until golden brown and crispy, about 15-20 minutes. Let cool slightly on the baking sheet, then carefully remove forms. Cool completely on a wire rack.
  4. In a bowl (or using a mixer), combine ricotta, sugar, and vanilla extract. Mix until smooth. Fold in chocolate chips (if using).
  5. Spoon filling into a pastry bag (or use a spoon). Pipe or spoon filling into each end of the cooled shells.
  6. Dust with powdered sugar. Serve immediately for the best crispy texture. Enjoy Cannoncini: An Italian Pastry Favorite!