baked cannoli one on another
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5 from 7 votes

Creamy Homemade Baked Cannoli

Creamy Homemade Baked Cannoli, a delicious Italian Dessert Recipe, with a creamy Ricotta, chocolate chip filling. A Classic Italian.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: Italian
Keyword: An Italian Dessert for anytime, Easy Baked Italian Ricotta Filled Cannoli
Servings: 15 pastries
Calories: 249kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 1 1/3 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 tablespoon cocoa
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 2 tablespoons dry white wine or Marsala
  • 1 - 2 tablespoons butter softened


  • 4.4 ounces dark chocolate (good quality) (melted)
  • 1/4-1/2 cup chopped nuts


  • 3 cups ricotta cheese
  • 1/2 cup sugar
  • 1/4 cup mini dark chocolate chips



  • Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours.  It has to drain as long as possible to remove excess moisture.
    Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve).  This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness (I used 1/2 cup of sugar you may want more or less).  Fold in chocolate chips.  
    Place filling in a pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving.  You could also fill tarts using a spoon.  Top with powdered/icing sugar or extra chips if desired. Enjoy!


  • In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Bring it together to form a dough.  Wrap in plastic and refrigerate for 20 minutes.
    Pre-heat oven to 350°, lightly grease and flour 15 cannoli tubes or even mini tarts.  Or make your own tubes with rolled up pieces of foil.
    Roll dough out very thin** and cut with a round cookie cutter (medium size) to fill muffin tins, prick the bottom of the tarts with a fork a couple of times, then top each tart with a square of parchment paper and fill with dry beans.  
    If using cannoli tubs, wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly).
    Bake for approximately 15 minutes or until pastry is golden.  Let cool completely before coating or dipping with chocolate and nuts.


  • Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).
    Let cool a little then coat each tart with chocolate.  Set aside to harden.

**Dough must be rolled very thin. A little bit thinner than a quarter.


    Calories: 249kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 57mg | Potassium: 157mg | Fiber: 1g | Sugar: 11g | Vitamin A: 260IU | Calcium: 122mg | Iron: 1.9mg