Baked Ricotta Cannoli

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Preparation Instructions

1. For Soft Shells just bake in oven, for Hard Shells lightly fry after shaped.
2. Preheat oven to 375.
3. Lightly grease two baking sheets with baking spray; set aside.
4. In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
5. Add in flour and continue to whisk until smooth, and no lumps appear.
6. Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
7. With the back of the spoon, spread each cookie to about 4-inch diameter.
8. Space the cookies at least 2 inches apart.
9. Bake for 7 to 8 minutes, or until edges begin to brown.
10. Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
11. Set cookies seam-side down and let cool.




Prepare The Ricotta Filling

12. Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
13. Put the cream in the fridge until ready to use.
14. In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
15. Fold in the cream and chocolate chips. DO NOT MIX OR STIR - FOLD IT.
16. Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells.
17. Cut up orange slices into 16 1-inch long pieces and add to both ends of cannoli.
18. Serve immediately or keep in a cool, dry place until ready to use.

Created by Katerina Petrovska