Cannoli Cream Croissants with Mini Chocolate Chips & Powdered Sugar

The Ultimate Guide to Making Cannoli Cream Croissants

Have you ever wondered what would happen if the flaky, buttery layers of a French pastry met the sweet, creamy soul of an Italian cannoli? This dream combination is not just a fantasy anymore. It is a real treat that you can make right in your own kitchen. These Cannoli Cream Croissants are the perfect mix of two world-famous desserts. They are crispy on the outside and filled with a cloud-like cream that tastes exactly like the inside of a cannoli.

Overview of Cannoli Cream Croissants

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What makes this recipe so special is the contrast. You get the crunch of the croissant and the smooth, velvety texture of the ricotta filling. Usually, making cannoli shells from scratch is a lot of work. You have to make dough, roll it thin, and fry it in hot oil. By using croissants, you save a lot of time and skip the messy frying.

This recipe is very easy. Even if you are not a pro baker, you can do this. It takes about 20 minutes to prepare and only about 15 minutes to bake if you are using pre-made dough. It is a beginner-friendly project that looks like it came from a fancy bakery.

Essential Ingredients

To make these delicious treats, you will need a few basic things. Here is the list with the exact measurements:

• 1 package of refrigerated croissant dough or 8 large pre-baked croissants
• 15 ounces of whole milk ricotta cheese
• 8 ounces of mascarpone cheese or softened cream cheese
• 1 cup of powdered sugar
• 1 teaspoon of pure vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/2 cup of mini semi-sweet chocolate chips
• 1/4 cup of heavy whipping cream
• 2 tablespoons of extra powdered sugar for dusting
• 1/4 cup of melted chocolate for drizzling

Substitutions and Variations

If you cannot find ricotta cheese, you can use more cream cheese, but the texture will be thicker. If you want a lighter filling, you can fold in some whipped topping. For a dairy-free version, look for almond-based cream cheese and dairy-free chocolate chips. You can also swap the vanilla for almond extract if you want a different flavor profile.

Step-by-Step Instructions

Follow these simple steps to prepare your ingredients and the pastry base.

Preparing the Filling

First, you need to make sure your ricotta cheese is dry. If there is too much liquid, the filling will be runny. Put the ricotta in a fine-mesh strainer or wrap it in cheesecloth. Let it sit for about 30 minutes to drain.

In a large bowl, mix the drained ricotta and the mascarpone cheese. Use a hand mixer or a big spoon to blend them until they are very smooth. Slowly add the one cup of powdered sugar. Mix it in well so there are no lumps. Next, stir in the vanilla extract and the ground cinnamon. The cinnamon is the secret ingredient that makes it taste like a real cannoli.

Gently fold in most of the mini chocolate chips. Save a few to sprinkle on top later. Put the filling in the refrigerator for at least 30 minutes. This helps the flavors blend together and makes the cream firm enough to stay inside the croissant.

Preparing the Croissants

If you are using store-bought dough, roll out the triangles and bake them according to the package directions until they are golden brown. If you are using pre-baked croissants from the store, you can put them in a warm oven for 5 minutes to make them extra crispy. Let the croissants cool completely before you try to fill them. If they are hot, the cream will melt and turn into a mess.

Assembly and Presentation

Now comes the fun part. This is where you build your Cannoli Cream Croissants.

1. Use a sharp knife to slice the cooled croissants in half lengthwise. You do not have to cut all the way through; leave one side attached like a book.
2. Put your chilled cannoli cream into a piping bag or a large plastic bag with the corner cut off.
3. Squeeze a generous amount of the cream into the center of each croissant. It is okay if some of it peeks out the sides.
4. Close the top of the croissant over the cream.
5. Use a spoon to drizzle melted chocolate over the top in a zigzag pattern.
6. While the chocolate is still wet, sprinkle the remaining mini chocolate chips on top.
7. Finally, use a small sifter to dust the tops with a layer of powdered sugar. This makes them look like they are covered in snow.

For a beautiful presentation, place the finished pastries on a white platter. You can scatter a few extra chocolate chips on the plate around them. These look best when served immediately while the pastry is still crisp.

Storage and Make-Ahead Tips

These pastries are best eaten the day they are made. However, you can store leftovers in an airtight container in the refrigerator for up to two days. Keep in mind that the croissant will get softer the longer it sits with the cream inside.

If you want to make them ahead of time, keep the cream and the croissants separate. Store the cream in a sealed container in the fridge and keep the croissants at room temperature in a bag. When you are ready to eat, just fill and decorate them. This keeps everything tasting fresh and crunchy.

Recipe Variations

You can get very creative with this recipe. Here are a few ideas to change things up:

• Pistachio Version: Add crushed pistachios to the filling and sprinkle them on top for a salty crunch.
• Fruity Twist: Place thin slices of strawberries or a few raspberries inside the croissant along with the cream.
• Orange Zest: Stir a teaspoon of fresh orange zest into the ricotta mixture for a bright, citrus flavor.
• Holiday Style: Use pumpkin spice instead of cinnamon during the autumn months.

Conclusion

Making Cannoli Cream Croissants is a wonderful way to bring a little bit of luxury into your home. This recipe shows that you do not need to be a master chef to create something beautiful and delicious. Whether you are making these for a holiday brunch, a birthday party, or just a special weekend treat, they are sure to be a hit. Do not be afraid to experiment with different toppings or flavors. The best part of baking is making the recipe your own. Enjoy every sweet, flaky bite.

FAQs

Can I use low-fat ricotta?

It is better to use whole milk ricotta. Low-fat ricotta has more water and can make the filling too thin. The whole milk version gives you that rich, creamy texture that defines a cannoli.

Are there any health benefits to this recipe?

While this is a dessert, ricotta cheese is a good source of protein and calcium. Using dark chocolate chips can also provide antioxidants. To make it a bit lighter, you can use less powdered sugar or serve it with fresh fruit on the side.

How do I stop the powdered sugar from disappearing?

If the croissant is even slightly warm, the sugar will melt into the bread. Make sure the pastry is completely cold before dusting. You can also use a special type of sugar called non-melting donut sugar if you need them to sit out for a long time.

Is this recipe quick to prepare?

Yes. If you use pre-baked croissants, you can have the filling made and the pastries assembled in under 15 minutes. It is one of the fastest ways to make a high-end dessert for guests.

Can I freeze these?

It is not recommended to freeze the assembled croissants. The cream will change texture and the bread will become soggy when it thaws. However, you can freeze plain croissants and then thaw and toast them before filling.