HEAVENLY RICOTTA CANNOLI CREAM PUFFS

These ricotta cannoli cream puffs bring together the best of two iconic Italian desserts: the airy, golden choux pastry of cream puffs and the rich, savory cream of ricotta cannoli.

With their crispy shell and mouthwatering filling, they are a perfect sight for any occasion, whether it’s a festive gathering or a quiet coffee break.

Why you will love this recipe

• Unique twist: Combines the traditional cream puff with the decadent taste of cannoli.
• Perfect texture: Crisp pastry shells combined with a creamy, sweet ricotta filling.
• Easy to make: simple ingredients and immediate steps.
• Versatile: An ideal dessert for holidays, parties or as an elegant conclusion to a dinner party.

Cooking Time and Servings

• Preparation Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: 50 minutes
• Yield: 12 cream puffs

Ingredients

For the Choux Pastry Shells:

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Ricotta Cannoli Cream Filling:

• 1 cup (240g) whole milk ricotta cheese
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup (45g) mini chocolate chips

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Prepare the Choux Pastry:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball and pulls away from the sides of the pan (about 2–3 minutes).
4. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
5. Using a hand or stand mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth and glossy.

2. Bake the Cream Puffs:

6. Spoon the dough into a piping bag fitted with a large round tip. Pipe 12 evenly sized mounds onto the prepared baking sheet, spacing them apart.
7. Bake for 30–35 minutes or until the cream puffs are golden brown, crisp, and puffed.
8. Remove from the oven and let them cool completely on a wire rack.

3. Make the Ricotta Cannoli Cream Filling:

9. In a mixing bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth.
10. Gently fold in the mini chocolate chips.

4. Assemble the Cream Puffs:

11. Once the cream puffs are cooled, slice off the top third of each puff using a serrated knife.
12. Fill the bottom half of each puff with a generous spoonful of the ricotta cannoli cream.
13. Place the top back on each cream puff.

5. Garnish and Serve:

14. Dust the assembled cream puffs with powdered sugar before serving.

Nutritional Facts (Per Cream Puff)

Tips for Success

1. Drain the Ricotta: For a thicker filling, drain the ricotta using a fine mesh strainer or cheesecloth for at least 1–2 hours before use.
2. Ensure Crispness: Let the cream puffs cool in a slightly open oven after baking to maintain their crisp exterior.
3. Customization: Add finely chopped pistachios, candied orange peel, or a dash of cinnamon to the filling for extra flavor.
4. Storage: Assemble just before serving to keep the pastry shells from softening. Store unfilled puffs and cream separately in the refrigerator.

Indulge in the delightful combination of textures and flavors with these Ricotta Cannoli Cream Puffs!