Cannolis are a traditional Italian dessert made of rolled, fried pastry filled with a sweet ricotta mixture. Making cannolis from scratch is both time consuming and complicated because of the rolled shells, but I have created a simple solution to make homemade cannolis from scratch without the hassle of rolling the dough and frying it. Utilizing puff pastry and stacking the cannolis like a sandwich will give you homemade Italian cannolis in no time!
1 Sheet of Puff Pastry
7 ounces Ricotta
4 ounces Whipped Cream (or Cool Whip)
3 tablespoons Sugar
1/4 teaspoon Pure Vanilla Extract
1 cup Pistachios, Crushed, Plus more for Dipping
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat, set aside until needed.
Cut the puff pastry into 12 even rectangles. Place the puff pastry on the baking sheet and bake until it has puffed and is a light golden brown, about 10-15 minutes.
While the puff pastry is baking, make the filling. In a medium bowl, stir together the ricotta, whipped cream, sugar, vanilla, and 1 cup of crushed pistachios. Place the filling in the refrigerator until ready to use.
After the puff pastry is done baking, allow it to cool completely. Once cooled, begin assembling the cannolis. Pair up the puff pastry rectangles and place each pair next to each other, with the top of one rectangle facing down. Scoop a dollop of the ricotta filling on top of the puff pastry facing down. Top with the other piece of puff pastry to create a sandwich. Roll the edges of the sandwich in the extra crushed pistachios. Repeat with the remaining puff pastry and filling. Serve immediately.
These can be assembled up to 5 hours ahead of time. Just place them in the refrigerator while waiting to serve.