Cannoli Strawberries

July 23, 2014
0 Ratings
Author Notes

A visit to Mike’s Pastry in Boston 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). Even though I went rogue and used strawberries instead of shells here (it’s too hot to turn on the oven and bake shells), I still met 2 out of my 3 requirements. Not too shabby. —foxeslovelemons

  • Makes 14 to 18 strawberries
  • 8 ounces ricotta
  • 1 pound strawberries
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • Chopped pistachios or mini chocolate chips, for garnish
In This Recipe
  1. Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.
  2. Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.
  3. 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. Serve immediately, if possible, or refrigerate up to 1 hour.
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  • Panfusine
  • JanetFL
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4 Reviews

Panfusine July 27, 2014
These look simply ADORABLE!
Author Comment
foxeslovelemons July 28, 2014
Thank you, Paunfusine!
JanetFL July 23, 2014
Love the idea of using strawberries rather than shells! And I love your serving dish...I'm thinking an egg carton for pot-luck affairs. Thanks very much - will be making these very soon.
Author Comment
foxeslovelemons July 23, 2014
Thanks so much, JanetFL! I'm sure my eggs weren't too thrilled that they had to be re-located so I could take this photo, but it was worth it :) haha.