BAKED CHOUX CANNOLI WITH SICILIAN-SPICED RICOTTA FILLING — A HEALTHIER TWIST ON A CLASSIC

Skip the traditional deep-fried cannoli shells and indulge in light, baked choux pastry filled with a luscious ricotta-mascarpone blend delicately flavored with Sicilian cinnamon, nutmeg, and lemon zest. Finished with a sprinkle of toasted pistachios, these elegant treats bring authentic Italian flair in a lighter, less oily form — perfect for impressing guests with a fresh take on a beloved classic.

🕒 Prep Time: 25 min

🍳 Cook Time: 30 min
🍽️ Yields: About 27 medium-sized choux shells

Ingredients

For the Choux Pastry:

250 ml water
125 g unsalted butter
125 g all-purpose flour
5 eggs
2 pinches of salt

For the Cannoli Filling:

500 g ricotta cheese
500 g mascarpone cheese
1 tsp ground cinnamon
½ tsp ground nutmeg
Zest of 1 lemon
2 tsp vanilla paste (optional)
150 g powdered sugar

For Decoration:

Toasted pistachios, roughly chopped or coarsely ground

Instructions

1. Prepare the Choux Pastry

In a saucepan, combine water, salt, and butter. Bring to a boil until butter melts.
Remove from heat and add all flour at once. Stir vigorously until dough pulls away from the pan forming a ball around the spoon.
Let dough cool slightly.
Add eggs one at a time, beating well after each addition. The dough may seem separated at first but keep mixing until smooth and slightly soft.
Transfer dough to a piping bag fitted with a plain or star tip.

2. Shape and Bake

Line baking trays with parchment paper.
Pipe mounds of dough onto trays, keeping in mind they will double in size while baking. For uniform shapes, smooth any peaks gently with a wet finger.
Bake at 200°C (390°F) for 10 minutes, then lower temperature to 180°C (355°F) and bake for another 20–25 minutes until lightly golden.
Cool completely on wire racks.

3. Prepare the Cannoli Filling

In a bowl, combine ricotta, mascarpone, cinnamon, nutmeg, lemon zest, vanilla paste, and powdered sugar.
Mix well until smooth and creamy. Adjust sweetness as desired.

4. Assemble the Choux Cannoli

Using a serrated knife, cut a small “lid” off the top of each choux puff.
Fill a piping bag with the cheese cream.
Pipe a generous amount of filling into each shell, making sure it’s visible when topped with the lid.
Sprinkle coarsely ground toasted pistachios on the filling before replacing the top.

5. Serve and Store

Serve within 1 hour for best texture.
If preparing ahead, fill just before serving to prevent sogginess from ricotta moisture.

💡 Tips

Use fresh ricotta for the creamiest filling and minimal moisture.
Toast pistachios lightly to enhance their flavor and crunch.
Avoid filling too early to keep choux shells crisp.
Vanilla paste adds depth but is optional.

🎉 Perfect For

Italian-themed dinners and celebrations
Lighter dessert alternatives to fried pastries
Elegant gatherings and dinner parties
Fans of classic Sicilian flavors with a modern twist

📝 Final Thoughts

These baked choux cannoli combine the airy texture of choux pastry with a rich, aromatic ricotta filling flavored by Sicilian spices and lemon zest. The pistachio garnish adds a delightful crunch, making this a sophisticated, healthier take on the traditional cannoli — sure to impress without the extra oil.