So the boyfriend and I are all about cannolis for special occasions – especially as an after dinner treat for his birthday.
I thought for the family Ravens Football/Christmas Eve extravaganza next weekend I would try out a semi-clean version of our favorite dessert. We will definitely be enjoying some rich food and drink that day so at least the dessert can be a little bit lighter option for everyone to enjoy 🙂
This is a somewhat time intensive baking project but totally worth the finished product! Not all of us have tubes for making cannoli shells lying around the kitchen so I thought that the aluminum foil cylinders were a pretty crafty substitute. These shells are baked instead of traditionally fried and the filling is lower fat so don’t feel guilty about indulging after dinner while enjoying a cappucino.
Prep Time: ~40-45 minutes (shells prep and filling)
Cook Time: ~10-12 minutes (shells)
1 package of frozen phyllo dough
1/3 c granulated sugar
1 tsp cinnamon
2 Tbs butter, melted
1 lb non fat ricotta cheese
4 oz low fat cream cheese
3/4 c powdered sugar
1 tsp orange zest
1 tsp vanilla extract
1/4 tsp nutmeg
8 oz mini chocolate chips (or you could roll like we do and use basically the whole bag :D)
1. Place a colander in the sink and line with cheese cloth. Spoon the ricotta onto the cheese cloth and let drain until there is no excess moisture. (didn’t actually have cheese cloth on hand so this step was skipped but needed)
2. While your ricotta is draining you can start on the prep for the shells – Pre heat the oven to 375F.
3. Cut out 12 pieces of foil measuring approximately 12×4. Roll into a cylinder (just like a jelly roll) with approximately 1 inch opening and coat with cooking spray.
4. Combine the granulated sugar and cinnamon in a small bowl.
5. Place one sheet of phyllo dough on a cutting board and brush with butter and sprinkle with ~1 tsp cinnamon sugar mix. Layer one more sheet on top and brush with butter.
*Make sure the rest of your phyllo dough is covered with a damp paper towel so it doesn’t dry out and crack*
Unfortunately mine already came dried out and cracked … I guess that’s why it was on sale …
6. Cut the phyllo dough into 4 pieces lengthwise. Roll the phyllo dough with the foil cylinder (just like a jelly roll) and coat with cooking spray.
7. Bake on a parchment lined baking sheet for approximately 10 minutes and cool completely on a wire rack.
8. Place the drained ricotta into the bowl of your stand mixer and beat on high for about 5 minutes until it becomes light and fluffy.
9. Add in the cream cheese, powdered sugar, orange zest, nutmeg, vanilla extract, and chocolate chips. Mix on medium until just combined.
10. Once the filling is mixed, your shells should be nice and cool. To remove the foil cylinders, gently twist the ends of the foil in opposite directions and carefully pull.
11. Spoon the ricotta filling into a gallon Ziploc bag and cut off ~1/2 in of a corner.
12. Fill the cannoli shells, dust with powdered sugar if you’d like, and EAT!
per 1 cannoli
11 g Fat
6 g Saturated Fat
40 g Carbohydrates
35 g Sugar
6 g Protein