Pastry Baked Cannoli with Two Creamy Fillings

1. Make the Pie Dough .   Line a cookie sheet with parchment paper.  Lightly grease cannoli or foil cylinders.
2. Remove the dough from the fridge (this recipe is for half the dough so leftover dough can be frozen or double the recipe).
3. Roll out the pastry to approximately 1/8 inch thickness, Cut into long strips and wrap around traditional cannoli cylinders or make your own with aluminum foil**.
4. Bake in a pre heated oven at 350 F (180C) for approximately 15-20 minutes or until golden.  Let cool enough to handle and gently remove from cylinders.  Let cool completely on a wire rack before filling.  Enjoy!

NUTELLA FILLING

1. Mix until creamy and smooth the Nutella and Ricotta.  Refrigerate for approximately 20 minutes.  Place filling in pastry bag and fill cooled cannoli.  Sprinkle with chopped nuts and dust with powdered sugar if desired before serving.

RICOTTA FILLING

1. Beat together ricotta and sugar, fold in chocolate chips, refrigerate 20-30 minutes before using.  Place filling in pastry bag and fill cooled cannoli. Sprinkle with chocolate chips and dust with powdered sugar if desired before serving.

**cut a sheet of foil approximately 12 inches, fold in half and roll up to form cylinders.