Cannoli Strawberries
These Cannoli Strawberries are the cannoli for people who love fruit and don’t want to turn on the oven.
If there are just a few things I’ll remember about my first trip to Boston, I hope the cannolis will be on that list forever. While exploring the city on foot, we discovered Mike’s Pastry in the North End.
I’m still unsure if Bostonians actually think this place is a tradition, or consider it a tourist trap. Either way, I was entranced by the sights and smells.
Mike’s version shaped my guidelines for all future cannoli – 1.) It must have a crisp shell, 2.) It has to be filled with lightly sweetened ricotta, and 3.) Not a requirement, but if there are pistachios or mini chocolate chips dotting the ends, it’ll get bonus points in my Cannoli Hall of Fame Scrapbook (not a real thing / should be).
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Even though I went rogue and used strawberries instead of shells today (it’s too hot to turn on the oven and bake shells), I still met 2 out of my 3 requirements (so does my easy cannoli dip!). Not too shabby.
I found a recipe for Stuffed Strawberries inspired by cannoli, and I was sold. I recommend that you serve these immediately (or refrigerate them for just an hour if you need to), because to be honest, they get a little watery after that.
Despite that drawback, I love the flavors – the tangy vanilla- and lemon-flecked ricotta plays well with the sweet strawberry, and the bit of crunch sprinkled on at the end adds a texture contrast. Its a fruity Boston-inspired sweet treat for when it’s too damn hot to turn on the oven.
These are also perfect as part of a Valentine’s Day snacks board, unless you’re already making Valentine’s dessert shooters.
Cannoli Strawberries
Ingredients
- 8 ounces ricotta cheese
- 1 pound fresh strawberries about 18 strawberries
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon grated lemon zest
- Chopped pistachios or mini chocolate chips for garnish (optional)
Instructions
- Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.
- Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.
- Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips, if desired. Serve immediately, if possible, or refrigerate up to 1 hour.
Thanks Heather!
Haha, thanks Cindy! I had a hard time NOT eating them while I was making them. Ok, I ate like 4.
LOVE IT. I am not a big dessert fan, but I love a good cannoli. Maybe you could sprinkle some cannoli crumbs onto some of those and get some crunch!
And I love the egg crate dish! Where did you get it?
LOVE IT. I am not a big dessert fan, but I love a good cannoli. Maybe you could sprinkle some cannoli crumbs onto some of those and get some crunch!
And I love the egg crate dish! Where did you get it?
I totally thought about cannoli crumbs for crunch! Or maybe some waffle cone bits? Next time, for sure.
I got the dish at Anthropologie a few years back. It makes me smile just about every time I open the fridge (usually full of eggs, not strawberries :))
Looks like now they only sell a six-egg version, but I bet you could find the dozen one on Ebay or something!
http://www.anthropologie.com/anthro/product/home-kitchen/25442534.jsp
Oh yes, waffle cone bits would be good also!
The six-egg version is nice, but I love the one you have. BUT there are so many other pretty shiny things on the site….
Right? I love Anthropologie – wish I could afford to outfit my whole house in their adorable things. I found out that when it was available, it was called the “Farmer’s Egg Crate”:
http://www.anthropologie.com/anthro/product/shopsale-dining/973774.jsp
I would totally stalk Ebay for it if you really want one. I did find a bunch of white versions for sale:
http://www.ebay.com/itm/anthropologie-Farmers-Egg-Crate-white-ceramic-carton-tray-jewelry-holder-New-/190864203783?pt=LH_DefaultDomain_0&hash=item2c7064a007
Turquoise is cuter, but maybe if you keep searching that on Ebay, a turquoise one will come up eventually! I’ve probably had mine about 3 years, and it’s very sturdy. I take it in and out of the fridge all the time, wash it, etc., and no chips or anything like that.
Love those berries. What a wonderful idea, no bake, or fry less carbs. Great idea. I just love Sara she is my earliest memory of food network (back when I watched it religiously) and you are so right she was amazing, I loved watching her and still do.
Love those berries. What a wonderful idea, no bake, or fry less carbs. Great idea. I just love Sara she is my earliest memory of food network (back when I watched it religiously) and you are so right she was amazing, I loved watching her and still do.
Yep, me too – I think Sara is the first person I remember seeing on the Food Network. It was such a different channel back then. I also seem to remember a show with her hosting where she took calls/questions from viewers? I loved it.
How perfect do these sound for a bite of dessert? I LOVE cannolis…something about the filling is oh so fab. I don’t think these would stick around in my house for long – they’d be gobbled up instantly
How perfect do these sound for a bite of dessert? I LOVE cannolis…something about the filling is oh so fab. I don’t think these would stick around in my house for long – they’d be gobbled up instantly
Thanks Katie! And they’re strawberries, so they’re healthy, right? Right.
I’ve never had a cannoli. Insane, right?! Although I’ve never tried one, i can tell just from your post and recipe how delicious this must taste. This is a great idea, Lori, to use strawberries instead of blasting a hot oven in the summer.
I’ve never had a cannoli. Insane, right?! Although I’ve never tried one, i can tell just from your post and recipe how delicious this must taste. This is a great idea, Lori, to use strawberries instead of blasting a hot oven in the summer.
No, just wait on the cannoli until you’re in a city that does them right. Because they are so NOT worth it if they’re just so-so. I guess you have to head to Boston…or Italy. Sigh. I know it must be tough to have to do that.
I’ll take any leftovers you have. 😀
I’ll take any leftovers you have. 😀
Thanks Jen. But yeah…..it’d be pretty hard to have leftovers of these 🙂
I don’t think I’d have any problem making these disappear quickly. Just sayin’. ;P
I don’t think I’d have any problem making these disappear quickly. Just sayin’. ;P
Thanks Heather!
Not a problem with keeping them. Lori. They would be gone 1, 2, 3!
Not a problem with keeping them. Lori. They would be gone 1, 2, 3!
Haha, thanks Cindy! I had a hard time NOT eating them while I was making them. Ok, I ate like 4.