Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
Easy puff pastry cannoli is a crispy, creamy dessert that everyone loves. I’ve made this recipe dozens of times and perfected the technique. The golden layers and rich filling make it irresistible. Try my homemade ricotta recipe for the best results. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Orange Cinnamon Iced Tea Recipe for Summer and Homemade Chocolate Chip Vanilla Custard Brioches Recipe.
Why This Easy Puff Pastry Cannoli Napoleon with Ricotta Filling Is Pure Comfort
- Crispy and creamy texture
- Simple to make
- Perfect for any occasion
- Better than takeout
What You'll Need for Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 sheet frozen puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chocolate curls
- Powdered sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Optional: Cinnamon dusting
- Optional: Chocolate shavings
- Optional: Sprinkles
📝 Ingredient Notes
- Ricotta cheese: Use full-fat for best flavor and texture.
- Cinnamon: Use ground cinnamon, not cinnamon sticks.
- Nutmeg: Grate fresh nutmeg for best aroma.
- Chocolate curls: Use dark chocolate for rich flavor.
🛒 Tools & Equipment I Recommend
- Puff Pastry Sheets — Perfect for crispy layers → See on Amazon
- Food Processor — Easier ricotta mixing → See on Amazon
How to Make Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
- Prep Pastry: Roll out puff pastry on a lightly floured surface. Cut into 4-inch squares.
- Bake Pastry: Place on a baking sheet. Brush with egg wash. Bake at 400°F for 12-15 minutes until golden.
- Prepare Filling: In a bowl, mix ricotta, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Layer Cannoli: Place 2 pastry squares on a plate. Spread a thin layer of filling on one. Top with second square. Repeat for 3 layers.
- Add Toppings: Sprinkle chocolate curls on top. Dust with cinnamon. Serve immediately.
Cook's Tips for Perfect Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
- Texture: Use a food processor to mix the ricotta for a smooth texture.
- Common mistake and fix: If the pastry is too soggy, bake it longer to crisp up.
- Flavor: Use fresh cinnamon and nutmeg for best aroma and taste.
- Storage: Make ahead and refrigerate for up to 2 hours before serving.
Storing & Reheating Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 48 hours. Make-ahead tip: Assemble and refrigerate up to 24 hours before serving.
Freezing Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
Freeze layers separately for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 5-7 minutes to crisp pastry. Microwave: Not recommended, may make pastry soggy.
Recipe Notes
- Chef tip: Use a bench scraper to cut pastries cleanly.
- Best substitution: Use store-bought cannoli shells if time is limited.
- Make-ahead: Assemble layers up to 24 hours in advance.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the filling is too runny, add more ricotta or chill for 1 hour.
Want to level up this recipe?
Pastry Brush — Ensure even egg wash application → Check price on Amazon
Easy Puff Pastry Cannoli Napoleon with Ricotta Filling
Ingredients
Main Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chocolate curls
Seasonings
- Powdered sugar
- Vanilla extract
- Cinnamon
- Nutmeg
Optional Toppings
- Cinnamon dusting
- Chocolate shavings
- Sprinkles
Instructions
- Prep Pastry: Roll out puff pastry on a lightly floured surface. Cut into 4-inch squares.
- Bake Pastry: Place on a baking sheet. Brush with egg wash. Bake at 400°F for 12-15 minutes until golden.
- Prepare Filling: In a bowl, mix ricotta, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Layer Cannoli: Place 2 pastry squares on a plate. Spread a thin layer of filling on one. Top with second square. Repeat for 3 layers.
- Add Toppings: Sprinkle chocolate curls on top. Dust with cinnamon. Serve immediately.
Notes
- Chef tip: Use a bench scraper to cut pastries cleanly.
- Best substitution: Use store-bought cannoli shells if time is limited.
- Make-ahead: Assemble layers up to 24 hours in advance.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the filling is too runny, add more ricotta or chill for 1 hour.
Storage
- Fridge: Store in an airtight container for up to 48 hours.
- Freezer: Freeze layers separately for up to 1 month.
- Oven reheat: Reheat at 350°F for 5-7 minutes to crisp pastry.
- Microwave reheat: Not recommended, may make pastry soggy.
- Make ahead: Assemble and refrigerate up to 24 hours before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 18g
- Sodium: 100mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Puff Pastry Cannoli Napoleon with Ricotta Filling FAQs
Yes, you can assemble the layers up to 24 hours in advance. Keep them refrigerated until ready to serve.
Sogginess can happen if the pastry isn’t baked long enough. Ensure it’s golden brown and crisp before layering.
Yes, freeze the layers separately for up to 1 month. Thaw in the fridge before assembling.
Mascarpone works well as a substitute. It’s creamier and holds up better in the layers.
Mix fresh ricotta with sugar, vanilla, cinnamon, and nutmeg for a rich, smooth texture. Use a food processor for best results.
A Warm Final Note
I can’t wait for you to try Easy Puff Pastry Cannoli Napoleon with Ricotta Filling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
