WALNUT CANNOLI with RICOTTA and CHOCOLATE CHIPS, single-serve shortcrust pastries that are quick and easy, a tasty idea to enjoy after lunch, for breakfast, or for parties.
I had some walnuts to use and a bit of ricotta in the fridge, so I made these WALNUT CANNOLI with RICOTTA and CHOCOLATE CHIPS and they disappeared in a flash. They are crunchy on the outside and creamy inside, with that perfect mix of ricotta sweetness and the indulgent touch of chocolate — ideal when you want a quick dessert that still makes an impression.
The great thing about these WALNUT CANNOLI with RICOTTA and CHOCOLATE CHIPS is that they are super easy to make and perfect at any time of day. Excellent for breakfast, an afternoon snack, or as a dessert after lunch — creamy and irresistible.
Join me in the kitchen today — walnut cannoli with ricotta and chocolate chips.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup flour (cake/pastry flour)
- 1 egg
- 4 tbsp butter
- 1/4 cup granulated sugar
- 1 pinch salt
- 2/3 cup ricotta
- 4 tbsp chocolate chips
- 3 tbsp granulated sugar
- 1/2 cup walnuts (without shell)
Steps
Grind the walnuts and place them in a bowl, add the flour, sugar, a pinch of salt and mix, then add the egg and the butter, knead well and move to the work surface.
Work the ingredients until you obtain a smooth, homogeneous dough, then roll it out on a floured surface and form a rectangle; cut it into 6 rectangles.
Mix the ricotta with the sugar and chocolate chips, fill the rectangles and roll them up.
Place them on a baking sheet lined with parchment paper and bake at 356°F for about 15-18 minutes. Remove from the oven, dust with powdered sugar and serve warm or cold.
Bon appétit
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WALNUT CANNOLI with RICOTTA and CHOCOLATE CHIPS
Useful tips
Use well-drained ricotta to obtain a firmer and creamier filling.
Add powdered sugar for a smoother, sweeter texture.
You can lightly toast the walnuts to enhance their flavor.
Fill them just before serving to keep them crunchy.
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FAQ WALNUT CANNOLI with RICOTTA and CHOCOLATE CHIPS
Can I prepare the cannoli in advance?
It’s better to prepare the filling ahead of time and stuff them at the last minute to prevent them from becoming soft.
How should I store the walnut cannoli?
Store in the refrigerator for 1-2 days, preferably without the filling.
Can I substitute the ricotta?
Yes, you can use mascarpone or a cream cheese-based filling for a richer variation.
Can the walnuts be substituted?
Of course — you can use hazelnuts or almonds for a different but still delicious flavor.
