Oven Baked Cannoli

Oven Baked Cannoli

I’ve made cannoli once before and didn’t like them much. Couldn’t see what was all the fuss about them at all :) But, a few months ago, I went to Cannoli & Friends festival and had a chance to taste the genuine Sicilian cannoli (post about Cannoli & Friends coming soon). Those were so good! Amazing actually! And this recipe, even though the shells are baked in the oven is very much like those I had in Sicily! A must try if you’re a cannoli lover. And even if you don’t like them this might change your mind :)

Oven Baked Cannoli

120 g flour
30 g powdered almonds
1 Tbsp marsala wine or porto
1 egg
1 egg white
50 g pork fat
100 g chopped almonds
100 g sugar
300 g ricotta cheese
candied orange zest for decoration
a pinch of salt

Knead flour, ground almonds, egg, 1 tsp sugar, salt, pork fat and marsala into a smooth dough. Wrap in cling film and refrigerate for about 30 minutes. After it’s chilled, flatten the dough to the thickness of 2 mm and using a round (or ellipsoid) 8 cm diameter cutter cut 12 discks.

Wrap the discs around 12 cannoli molds (10 cm long, with 2 cm diameter). Spread lightly beaten egg white over using a pastry brush and then roll into chopped almonds. Bake in a preheated oven on 180°C for about 15 minutes. Let them cool and then gently remove the molds.

Drain ricotta and beat it foamy with the remaining sugar. Using a pastry bag, fill cannoli with ricotta cream on both sides. Decorate with candied orange zest.

This recipe is from Sale & Pepe magazine, Serbian issue for June 2010.

LOGO SALE&PEPE

19 Comments

  1. Interesting…I have wanted for a long time to make cannoli also…I even bought the forms like 2 years ago. Oven baked sounds "healthier" than deep fried! I will definitely save your recipe and maybe give it a try one day. They look very good!

  2. Never had cannoli! Can you believe? Yours look delicious!If I decide to make, I'm starting with this recipe. Looking forward to the post about the festival! See you soon! :)

  3. jooj ja ih obožavam, probala sam ih u Milanu u jednoj slastičarni i bili su mi tako fini da sam rekla da ih moram napraviti doma, samo nikako da kupim kalupiće, a 50 puta sam prošla pored njih u dućanu :D

  4. Kada vidim tvoje recepte i slike najradije bih se sakrila u mišju rupu:)))Sve je čarobno!

  5. Another great recipe that i will try! I made the same Daring Baker's fried ones, and mine were sooo bad. Maybe it is my poor experience. Looking foward to your italian post :)

  6. Never made or had cannoli.Really beautiful and delicious recipe ♥

  7. Oh, wow…those cannoli look incredible! I wish I had known about this baked version when I hosted the cannoli challenge1 Beautiful cannoli!!

  8. Marija, ja obozavam "canolli" u svakom obliku. Imam i metalne kalupe, ali ih nisam pravila od kad mi je mama bila u poseti (odnosno, tad ih je pravila ona, a ne ja!). Ovi tvoji, peceni u rerni su me zaintrigirali.

  9. Thanks for this – I have a good friend here in the UK who loves cannoli but can't find them (not even in London!). I've been wanting to make them for her – now I can! :-)

  10. Yummy Yummy and very Yummy. But I just got one question is there any substitute to pork fat?

  11. @sensiblecooking – I think pork fat is what makes them good :) Sicilian pastry chef told me that is the secret :) They even deep fry them in pork fat :) Duck fat is probably a good substitute. For else, I just don't know. I hope someone who knows will comment.

  12. Meni su i oni tvoji prvi koje si radila izgledali savršeni!Budući nemam uopće predodžbu kakvog su okusa i tekstura, niti kakvi moraju biti, vjerujem ti da su ovi bolji. U svakom slučaju zanosno izgledaju i nastojati ću što prije probati! :)

  13. Cannoli is my son's fav, well next to anything cheesecake. Will have to share:) Loos great!

  14. i love cannoli and if they are baked in the oven even more, lovely recipe!

  15. I've never made cannoli but have always wanted to. Yours looks divine!

  16. I am sure you can use butter instead of pork fat… similar properties when baked.

  17. Excellent, I made the recipe and it’s fantastic, I tried both baked and fried and both are very good. Thank you very much, from Chile.

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