Fragrant, indulgent and with a creamy center, these puff pastry cannoli with strawberries and ricotta are the easy, quick and irresistible sweet I made on TV on Canale10 in my program La cucina di Vane. In this special episode I didn’t cook alone — it was a recipe made with four hands because Dr. Chiara Di Pietro, an outstanding gynecologist widely followed on social media came to visit me.
Crispy on the outside and creamy in the middle, these ricotta cannoli are the perfect dessert for the whole family’s snack or breakfast, but they are also lovely and super indulgent to impress your guests, perhaps as an after-dinner dessert. Chiara and I loved them — make them right away!
You can read all the recipes recreated on TV HERE and rewatch all the episodes on my YouTube channel or on the Canale10 site, you can watch this episode here.
Remember I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (Rectangular)
- 1 1/2 cups ricotta (≈350 g / ≈12 oz)
- 1 tsp vanilla extract
- 1 1/2 cups ricotta (≈350 g / ≈12 oz)
- 1/2 cup + 1 tbsp powdered sugar (≈70 g / ≈2.5 oz)
- 2 tbsp chocolate chips
- to taste strawberries
- Milk and egg yolk (For brushing)
Steps
To prepare the puff pastry cannoli with strawberries and ricotta, start by working the ricotta with the powdered sugar and the vanilla extract until you obtain a smooth, velvety cream. Add the chocolate chips — I put in a couple of tablespoons — and mix again.
Wash and slice the strawberries thinly, unroll the puff pastry and divide it into six equal squares.
Fill each piece diagonally with the ricotta cream, add the strawberries and close to form cannoli by lifting the two opposite corner ends and pressing them together so they stick well.Brush with egg yolk and milk and bake at 374°F for about 20–25 minutes, until they are nicely golden.
A dusting of powdered sugar, let them rest a few minutes… and they’re ready!
Crispy outside, creamy inside… I assure you they’re delicious!
… Vane’s tips
You can also fill the cannoli with pastry cream, or use other fresh fruit instead of strawberries depending on the season.
