Pandoro and Ricotta Cannoli, a clever and delicious recipe. Who doesn’t have leftover pandoro during the Christmas holidays, or wants to serve something different as a dessert at Christmas or during dinners with friends? Everyone!
Well, this recipe is for all of us! I had some leftover pandoro from a recipe I had prepared, wonderful and very delicious, the pandoro filled with mascarpone cream, and as I was taught during my pastry internship, “nothing is ever wasted,” I rightly searched the web for an easy and quick recipe. I found several, all very intriguing, the one I liked the most is the pandoro and ricotta cannoli, also because I had bought cannoli molds some time ago, and in our home, the cannoli is the favorite pastry.
In my recipe, I used cow ricotta, the simple one from the supermarket, fresh whipping cream, sugar, dark chocolate chips, and leftover pandoro, well it was a big hit, everyone loved them, and you will surely love them too!
Let’s prepare them together, I’ll leave you the step-by-step recipe!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for Pandoro and Ricotta Cannoli
- 7 oz leftover pandoro
- 4.4 oz cow ricotta
- 1/2 cup fresh whipping cream
- 3 tbsp sugar
- 2 tbsp dark chocolate chips
- as needed powdered sugar
Tools
- Cookie Cutter
- Molds for cannoli
- Piping Bag
- Rolling Pin
- Bowl
- Spatula
Prepare the Pandoro and Ricotta Cannoli
Cut 4 slices of pandoro 3/4 inch thick, using a cookie cutter about 4 inches in diameter to make circles and press them slightly with the rolling pin to make them a bit thinner. Then, wrap them around the cannoli molds, seal the ends with a little water, place the 4 cannoli onto a baking tray lined with parchment paper, and bake at 350°F for 8-10 minutes in a ventilated mode until they are slightly golden. Remove from oven and let cool.
In a bowl, mix the ricotta and sugar with a spatula until the ricotta has absorbed all the sugar.
Whip the cream until stiff peaks form and gently add it to the ricotta mixture, folding it carefully to avoid deflating the cream. Add the chocolate chips and mix. Set aside.
Remove the cannoli shells from the molds, fill the piping bag with the ricotta cream, and fill the cannoli, decorate with chocolate chips and powdered sugar.
Susy’s Tips
Fill the cannoli just before serving so the shell stays crispy.
If you use fresh ricotta, drain it overnight to prevent the cannoli from becoming too moist.
