This Italian cannoli crostata has all of the scrumptious basic flavors of cannoli however in a single bigger crostata. It’s made with a flaky pastry crust and a creamy ricotta filling with mini chocolate chips!
My husband loves once I make selfmade baked cannoli however when I’m in a rush and don’t have time to individually fill cannoli shells I make this Italian cannoli crostata as a substitute!
It’s a easy Italian ricotta crostata that’s simple to make with an Italian shortcut pastry and a creamy cannoli filling studded with mini chocolate chips and a touch of orange zest.
It’s then completed with a lattice high which supplies the ricotta cheese crostata tart a sublime look that can impress any member of the family or dinner visitor!
Why I Love This Recipe
- Scrumptious and straightforward: Ricotta cannoli tart, also called crostata al cannoli, combines basic cannoli style with the convenience of creating a easy tart!
- Present-stopping dessert: The flaky buttery crust and wealthy ricotta filling with mini chocolate chips and a touch of orange citrus is sufficient to make any cannoli lover swoon!
Ingredient Notes
See full printable recipe with elements within the recipe card.
- Crostata dough: All-purpose flour, granulated sugar, baking powder, egg, egg yolk, salted butter minimize into items at room temperature. If utilizing unsalted butter add two pinches of salt.
- Ricotta: Entire milk ricotta cheese at room temperature makes one of the best cannoli cream.
- Orange zest: From 1 medium orange, guarantee to solely use the zest and never the pith which is able to trigger bitter style.
- Chocolate chips: I used milk chocolate chips, however you should use any chocolate chips you want.
How one can Make Italian Cannoli Crostata
To make the crostata dough, begin by whisking collectively the flour, sugar and baking powder within the giant bowl of a stand mixer or meals processor. Add the egg and yolk with the butter then pulse or combine with the flat beater till mixed. Flip the combination onto a calmly floured flat floor and gently work the combination to kind a tender dough. Wrap the pie crust in plastic wrap and refrigerate.
In a medium bowl cream collectively the room temperature ricotta, egg, sugar and zest. Fold the chocolate chips into the ricotta combination.
Take away the dough from the fridge, knead then divide the dough in half and roll separately. Switch one half of the dough to the ready pie plate or tart pan, trim extra dough, prick the dough with the tongs of a fork, then unfold the pastry shell with the cannoli filling.
Reduce the remaining rolled out dough into strips to create a lattice end or use your favorite cookie cutters as a substitute. Place on high of the filling then brush the highest of the pastry calmly with milk.
Bake the cannoli crostata till golden, if it begins to brown an excessive amount of, cowl with a chunk of foil tent model over the pie. Cool then slice.
recipe ideas
- Drain the ricotta: In case your ricotta is a bit watery then place it in a sieve for about 1 hour.
- Dry pastry dough: Add further butter to the pastry dough if it appears dry.
- Chill the crust: For a crisp, flaky crust bear in mind to relax the dough for a minimum of an hour.
- Modify the crostata cannoli filling to your liking: Use semi-sweet chocolate chips or white chocolate, add extra citrus, add a pinch of cinnamon or use powdered sugar as a substitute of granulated sugar.
- Serving: Serve a slice of the cannoli crostata recipe with an espresso or cappuccino for an genuine Italian after dinner dessert.
Ricotta Cannoli Tart Variations
- Crust: Add lemon zest to the dough for extra citrus taste or make a chocolate pasta frolla with cocoa powder as a substitute!
- Filling: Strive my strawberry cannoli filling or Nutella filling from pastry baked cannoli as a substitute! You would additionally substitute a few of the ricotta with mascarpone cheese.
- Heat spices: Add a pinch of nutmeg, cardamom or cinnamon to the creamy ricotta filling for fragrant taste and style.
- Nuttier: Add some chopped pistachios on high of the filling or do this almond pie crust made with almond flour.
- Garnish: Add some candied orange slices, a drizzle of melted chocolate, a dusting of powdered sugar or contemporary berries on high earlier than serving the cannoli crostata.
Extra Crostata Recipes
In my view there actually is nothing like an excellent Italian tart and this Cannoli Crostata is simply that! Take pleasure in.
FOR THE CROSTATA DOUGH
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 giant egg (room temperature)
- 1 giant egg yolk (room temperature)
- ½ cup +2 tablespoons butter salted* (room temperature) (140 grams whole for those who double the recipe then double this quantity)
Should you use unsalted butter then add 2 pinches of salt.
FOR THE CANNOLI FILLING
- 1⅔ cups ricotta cheese (room temperature)
- 1 giant egg (room temperature)
- ⅓ cup granulated sugar
- 1 tablespoon orange zest (1 medium orange)
- ½ cup chocolate chips (I used milk chocolate)
FOR THE CROSTATA DOUGH
Whisk collectively the flour, sugar and baking powder in both a big bowl, the bowl of the meals processor or the bowl of a arise mixer.
Add the egg and yolk and butter minimize into items. Combine collectively, with both a fork, or pulse or combine with the flat beater, till the dough is nearly mixed.
Flip the combination onto a barely floured flat floor and gently work the combination to kind a tender dough. Wrap the pie crust in plastic and refrigerate for 30 – 60 minutes earlier than utilizing.
FOR THE CANNOLI FILLING
In a medium bowl cream collectively the ricotta, egg, sugar and zest, roughly 1-2 minutes. Fold within the chocolate chips.
PUTTING IT TOGETHER
Pre-heat the oven to 350F/180C. Grease and flour, spray or line an 8 inch pie plate or tart pan with parchment paper.
Take away the dough from the fridge and knead the dough a few instances to melt it up once more on a calmly floured floor. Divide the dough in half and roll separately to ⅛” thickness. It is simpler for those who roll it between two items of parchment paper, sprinkle slightly flour on the underside of the paper and slightly on high of the dough).
Switch the dough to the ready pan. Trim the dish of any additional dough. Prick the dough with the tongs of a fork, then unfold the pastry shell with the cannoli filling. Roll the remaining half to ⅛” thickness and minimize into strips to create a lattice end or use your favorite cookie cutters as a substitute. Brush the highest of the pastry calmly with milk and bake 30-40 minutes or till golden, if it begins to brown an excessive amount of, then cowl with a chunk of foil tent model over the pie. Let cool then slice, get pleasure from!
How one can retailer the Italian Cannoli Crostata
Retailer the leftover tart lined effectively within the fridge for as much as three days.Make forward
Make the shortcut pastry as much as a day forward and retailer in fridge till able to assemble the cannoli tart.Energy: 363kcal | Carbohydrates: 41g | Protein: 9g | Fats: 19g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 101mg | Sodium: 124mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg | Phosphorus: 146mg
