Cannoli with Creamy Ricotta

By ctozzi

Ingredients

• For the Cannoli Shells:
• 2 large egg whites
• 1/3 cup sugar
• 1 tablespoon canola oil
• 1 tablespoon butter, melted
• 1 teaspoon pure vanilla extract
• 1/3 cup all-purpose flour
• For the Creamy Ricotta Filling:
• 1/2 cup heavy whipping cream
• 1/2 cup ricotta cheese
• 3 tablespoons cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 3 tablespoons semisweet mini chocolate chips

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375.

Lightly grease two baking sheets with baking spray; set aside.
In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.

Add in flour and continue to whisk until smooth, and no lumps appear.
Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.

With the back of the spoon, spread each cookie to about 4-inch diameter.

Space the cookies at least 2 inches apart.

Bake for 7 to 8 minutes, or until edges begin to brown.

Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.

Set cookies seam-side down and let cool.

*Prepare The Ricotta Filling*

Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.

Put the cream in the fridge until ready to use.
In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.

Fold in the cream and chocolate chips.

Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells. Serve immediately or keep in a cool, dry place until ready to use.