I don’t know why no one has ever attempted to make Cannoli’s without cannoli forms before. Who makes cannoli’s so often at home that you find yourself needing a form, let alone trying to find one in the nearest store?
Although I adore these sweet Italian favorites, I don’t make them as often as I should. Now, here is a unique way of making these sweetened, crunchy, handheld treats without bothering with the forms. Nothing has changed in the taste of my cannoli’s compared to professionally made you find at restaurants and bakeries (Well, maybe for the better). There are, however, two things that stand out here. First, anyone can do this recipe with no extra utensils other than what you have at home. Secondly, my recipe is crispier and can withstand the dampness of the cheesy filling without getting soggy. So by all means, make these ahead and haul them out when you want.
These are so perfectly balanced between sweet and crispy, I would never buy cannoli’s unless I had no other choice. I think you will agree that this recipe will be your favorite Italian finger food as well. You may also opt to spend a little more money on the filling by substituting mascarpone cheese for the ricotta. Certainly, this is fine, but allow the mascarpone to come to room temperature before mixing.
Click here for the Harvest Time Italian Cannoli recipe from The Yankee Chef!