Pandoro cannoli, a delicious and easy-to-make Christmas dessert, extremely delightful, requiring only a few ingredients to create a dessert to serve as a post-meal treat or to accompany a coffee. You can also prepare these pandoro cannoli with ricotta and chocolate chips if you are organizing a party for exchanging greetings with friends or colleagues. I made them small using a 3.5-inch cookie cutter so they wouldn’t be too complicated to eat and fill, but of course, if you prefer, you can make them larger. For the cannoli mold, I used aluminum foil, but if you make the circles larger, you can also use the specific cannoli molds. I recommend also trying to make homemade pandoro and many other recipes using pandoro. Now let’s see how to make pandoro cannoli, and if you try them, let me know. Barbara

I also recommend trying these desserts made with pandoro:

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for preparing pandoro cannoli

pandoro
9 oz ricotta
1.75 oz chocolate chips
1 tbsp powdered sugar

Tools

Molds for cannoli
Cookie Cutters

How to prepare pandoro cannoli

Let’s start preparing the pandoro cannoli, cut the pandoro into slices
and roll each slice with the rolling pin,
using the cookie cutter, cut out circles, mine have a diameter of 3.5 inches.
With aluminum foil, make a mold that fits inside the cannoli.
Take a pandoro circle, place the mold in the center, and moisten the edge slightly with water
close and press well where you moistened so that the two parts stick well. Continue this way to make the other cannoli.
When you have prepared them all, line the baking tray with parchment paper and place the cannoli with the seam facing down. Bake in a preheated static oven at 350°F for 10/12 minutes.
Once baking is complete, remove the tray and let the cannoli cool before removing the aluminum.
Pour the ricotta into the bowl and work it with a fork to obtain a cream,
add the powdered sugar
the chocolate chips and mix well.
Transfer the cream into the piping bag
and fill the cannoli from both ends,
place the cannoli on the serving plate and sprinkle with powdered sugar.
Serve the pandoro cannoli with ricotta cream immediately, or keep them in the refrigerator until serving time.