Italian Cannoli Crostata
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5.0
6 reviews
Excellent
Italian Cannoli Crostata
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This Italian cannoli crostata has all the delicious classic flavors of cannoli but in one larger crostata.
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Ingredients
FOR THE CROSTATA DOUGH
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup +2 tablespoons butter salted* (room temperature) (140 grams total if you double the recipe then double this amount)
If you use unsalted butter then add 2 pinches of salt.
FOR THE CANNOLI FILLING
- 1⅔ cups ricotta cheese (room temperature)
- 1 large egg (room temperature)
- ⅓ cup granulated sugar
- 1 tablespoon orange zest (1 medium orange)
- ½ cup chocolate chips (I used milk chocolate)
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Instructions
FOR THE CROSTATA DOUGH
- Whisk together the flour, sugar and baking powder in either a large bowl, the bowl of the food processor or the bowl of a stand up mixer.
- Add the egg and yolk and butter cut into pieces. Mix together, with either a fork, or pulse or mix with the flat beater, until the dough is almost combined.
- Turn the mixture onto a slightly floured flat surface and gently work the mixture to form a soft dough. Wrap the pie crust in plastic and refrigerate for 30 – 60 minutes before using.
FOR THE CANNOLI FILLING
- In a medium bowl cream together the ricotta, egg, sugar and zest, approximately 1-2 minutes. Fold in 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.
- Remove the dough from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness. It's easier if you roll it between two pieces of parchment paper, sprinkle a little flour on the bottom of the paper and a little on top of the dough).
- Transfer the dough to the prepared pan. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the cannoli filling. Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish or use your favourite cookie cutters instead. Brush the top of the pastry lightly with milk and bake 30-40 minutes or until golden, if it starts to brown too much, then cover with a piece of foil tent style over the pie. Let cool then slice, enjoy!
Notes
- If your ricotta is a bit watery then place in a sieve for about 1 hour. If you find your dough too dry then add a bit more butter.
- Store the leftover tart covered well in the refrigerator for up to three days.
- Make the shortcut pastry up to a day ahead and store in fridge until ready to assemble the cannoli tart.
Nutrition Information
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Calories
363kcal
(18%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
101mg
(34%)
Sodium
124mg
(5%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
549IU
(11%)
Vitamin C
1mg
(1%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Phosphorus
146mg
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 101mg | 34% |
| Sodium | 124mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
| Phosphorus | 146mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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