Ingredients
Scale
- 1 cup ricotta cheese, fresh
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract, pure
- 1 tablespoon lemon zest, freshly grated
- 1 package pre-made crescent roll dough
- Cocoa powder or crushed pistachios (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Open the package of crescent roll dough and unroll it onto a lightly floured surface.
- Pinch together any seams and roll the dough out into a rectangle about 1/4 inch thick.
- Slice the dough into triangles using a sharp knife or pizza cutter, making each triangle about 3 inches wide at the base.
- Place the triangles on your prepared baking sheet and bake them in the preheated oven for about 10-12 minutes until they’re golden brown and puffed up.
- Let the shells cool completely on a wire rack once out of the oven.
- Mix together ricotta cheese, powdered sugar, vanilla extract, and lemon zest in a medium-sized bowl using an electric mixer on medium speed until combined into a smooth and creamy mixture.
- Pipe or spoon generous amounts of ricotta filling into each cooled shell.
Notes
Store leftover cannoli cookies airtight for freshness.
Reheat gently in the oven, not microwave.
Serve with coffee or dessert wine.
Chill filling before adding to cookies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg