Christmas Cannoli
Turn leftover panettone into easy Christmas cannoli with creamy ricotta. A quick holiday dessert you can prep ahead and fill last minute.
Serving: 8
Calories: 302kcal
Ingredients
- 1 Panettone, about 750 g/ 26 oz
- 17.5 oz Fresh ricotta cheese, about 2 cups, well drained
- 5 oz Icing sugar, about 1¼ cups
- Zest of ½ orange
- Butter, for greasing the cannoli molds
- 10 Candied cherries, or ¼ cup candied fruit, or chocolate chips
Instructions
- In a bowl, whisk the ricotta, icing sugar, and orange zest until smooth and creamy. Cover and refrigerate until ready to use.
- Preheat the oven to 350°F / 180°C and arrange a baking tray on the middle shelf.
- Cut the panettone horizontally into slices about 1 inch / 1.5 cm thick. You should be able to make 4-5 slices. Roll each slice gently with a rolling pin until thin and pliable.
- Cut out circles approximately 10 cm / 4 inches in diameter. Wrap each circle around a lightly buttered cannoli molds. To close each shell, secure the edge with a little butter.
- Arrange on the baking tray covered with parchment paper, and bake for 8 minutes, until lightly toasted.
- Allow the panettone shells to cool completely, then gently remove the molds. Pipe or spoon the ricotta cream into the panettone cannoli just before serving. Decorate with candied cherries or candied fruit and serve.
Notes
- No cannoli molds? You can shape the panettone circles around foil tubes or oven-safe metal cones. Make sure they’re lightly buttered so the shells don’t stick.
- Make ahead: Panettone cannoli shells can be baked 1-2 days in advance. Once completely cool, store them in an airtight container at room temperature.
- Ricotta filling: The ricotta cream can be prepared 1 day ahead and kept covered in the refrigerator.
- Drain the ricotta well: For a thick, creamy filling, place the ricotta in a fine-mesh strainer set over a bowl and let it drain for at least 2 hours (or overnight in the fridge) before using.
- Fill at the last minute: Assemble the panettone cannoli just before serving to keep the shells crisp and light.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 302kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 270mg | Potassium: 123mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 276IU | Calcium: 164mg | Iron: 0.3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.