Last updated on February 5th, 2020 at 02:40 pm
Make s’mores a different way! My Cannoli S’mores are a combination of cannolis and s’mores and you don’t even need marshmallows!
One of my favorite desserts is a cannoli. There is nothing about cannolis that I don’t like. Flaky crust, ricotta cream, chocolate, a dash of cinnamon… If you don’t like them, you don’t belong in my world!
Combine your favorite campfire treat with your favorite Italian cannoli pastry and you have a dessert you can enjoy anytime, anywhere – Cannoli S’mores!
I love cannolis but I have a hard time making those beautiful round shells, especially without the help of a pastry mold so I usually make the ones with a crust that is formed in a mini muffin tin.
These are super easy and, because of their size and the fact that I have a big mouth, I can cram them in all at once. Believe it or not, I actually came in second in a marshmallow stuffing contest in college. 22 marshmallows in my mouth at one time. You should have seen the winner’s mouth!!!
Not saying that I haven’t tried to shove regular-sized cannolis in mouth all at once, but there is no photographic evidence so we won’t bring it up again.
S’mores is also one of my favorites. What if I took the cannoli and shaped it like a s’more? The cannoli cream could play the part of the marshmallow and the crust could be the graham cracker! Chocolate chips take the place of the bars… I guess I SHOULD call it more of a Napoleon because I like to smash my s’mores together and this crust is a little too fragile for that kind of man-handling. Eating with my hands is preferable but, for this treat, a fork might be the order of the day. I’m still going to call it a s’more, I don’t care how you eat it!
Flaky crusts stacked with ricotta cream and chocolate chips… I wonder if I would end up comatose if I put a marshmallow in it too?!?!
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These cannoli s’mores are so much easier to make. Use a pre-made refrigerated pie crust, score it with a pastry cutter, and bake. Once you have the pie crust made you can store them until later. Your cannoli filling is also easily made ahead of time and stored until ready to eat.
Perfect for tailgating or bringing to a party. When you are ready to chow down, just assemble the cannoli s’mores and scarf them down.
These Cannoli S’mores are also pretty enough to serve at a dinner party if you are looking for a new dessert or a new way to serve a favorite.
For the Cannoli Crust
- 2 1/2 cups all-purpose flour ((you can use whole wheat))
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter (cold and diced)
- 2 large eggs (beaten)
- 6 teaspooons sugar
- 1 teaspoon cinnamon
- 1 tablespoon turbinado or raw sugar
For the Cannoli S'mores Filling
- 16 ounces whole or part-skim ricotta ((you can strain overnight to remove some of the moisture if you want))
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 1 cup mini chocolate chips or chocolate shavings
- 1/2 cup powdered sugar (for garnish)
For the Cannoli Dough:
- Mix the flour, baking powder, and salt in a food processor.
- Add in the cubed butter.
- Pulse until it has the appearance of pea gravel.
- Add the egg yolks and pulse a few more times.
- Add in the cinnamon and sugar.
- Pulse a few more times to combine.
- Remove from the food processor and press into a disk.
- Cover with plastic wrap and place in the refrigerator to chill at least 30 minutes.
To make the Cannoli Cream
- While the dough is chilling, make the cannoli cream.
- Mix the ricotta, powdered sugar, salt, orange zest, and vanilla to a food processor and pulse until combined.
- Store in the refrigerator until ready to assemble.
To bake the cannoli crusts
- Roll out the dough to 1/4 inch thickness and cut into shapes.
- Bake for 10 minutes or until golden brown.
- Remove from the oven and cool on a baking rack.
- Store in an airtight container until ready to assemble the s'mores.
To assemble to cannoli s'mores
- Place one crust on a plate.
- Mix the chocolate chips into the cannoli cream.
- Add 2 tablespoons cannoli cream to the crust.
- Top with another piece of crust.
- Dust with powdered sugar to garnish.
I prefer triangles because it is easier to roll the dough into a circle and cut into wedges. Plus I think they look like some trendy pastry chef made them. You can use squares too. Also, if you don't have time, feel free to use ready-made refrigerated pie crust. They can be LIFESAVERS!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 201mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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