These Parmesan Cannoli are a savory take on traditional sweet cannoli that include a sweetened ricotta filling and mini chocolate chips. Rather than the traditional cannoli shell, this version uses shells made of parmesan cheese which hold a ricotta filling flavored with chives, black pepper, pistachios, and hazelnuts. These parmesan cannoli would make an elegant appetizer for a dinner party but they could also be served as a snack.

To make these parmesan cannoli, you first place circles of shredded parmesan cheese on a baking sheet before baking them in the oven. Then, once the cheese is melted, the circles get wrapped around moulds as they cool to create the traditional cannoli shape. After that, they are filled with a deliciously creamy ricotta filling before being garnished with bright green pistachios.

What are Parmesan Cannoli?

Parmesan cannoli are similar to sweet cannoli, except that they are savory instead. Rather than using a fried pastry shell, these cannoli use shells made of pure parmesan cheese instead. The result is a crispy delicate pastry shell with the nutty and salty taste of parmesan cheese. Meanwhile, the creamy ricotta filling has the delicious crunch of hazelnuts along with the taste of chives.

Pro Tips

• Don’t overbake the parmesan circles as they may become too crisp and you won’t be able to shape them correctly. Simply bake them until the parmesan is melted and seems light golden around the edges.
• If you don’t have hazelnuts on hand or are allergic, you can replace them with almonds or cashews.
• Feel free to add other herbs to the filling such as parsley, dill, or tarragon.
• If you don’t have parmesan on hand, you could replace it with pecorino romano.
• While you could spoon the ricotta filling into the cannoli, piping it into the cannoli will give you a neater presentation.

What to Serve with Parmesan Cannoli?

These parmesan cannoli can be served as an appetizer with sparkling wine, white wine, or sparkling water. However, if you would like to round out your appetizer, you could serve the cannoli with a light salad as well.

Can I Make Cannoli Without Molds?

Yes, you can! Simply look for any metal utensil that has a similar thickness to cannoli molds to get that signature shape. You could also make larger parmesan circles and mould them around the base of a small bowl if you would like to serve a bowl-shaped appetizer with the cheese filling instead.

Can I Use Other Cheese in the Filling?

Yes, while ricotta is the most traditional in this recipe, you could replace it with mascarpone or another type of cream cheese instead if you prefer. Just make sure the cheese is thick enough that it will hold its shape in the parmesan cannoli tubes.

Can I Add Other Flavours to the Filling?

Yes, the beauty of this parmesan cannoli recipe is that you can add other ingredients if you like. Consider adding other herbs like tarragon or parsley if you are looking for a more herbaceous flavor. Alternatively, you can add lemon zest, fresh garlic, or cayenne for more depth of flavor.

How to Store Parmesan Cannoli

These parmesan cannoli are best served as soon as they are assembled as the shells may become soggy if they sit with the filling for too long. For that reason, it is best to store the parmesan cannoli and filling separately, and then assemble them when you are ready to serve them. The filling can be stored in an airtight container in the fridge and the cannoli can be stored in a sealed bag at room temperature.

How to Make Parmesan Cannoli

Line a baking sheet with parchment paper. Spread 1 tablespoon portions of the parmesan cheese in circles on the baking sheet. Bake them in a 356 F/180 C oven for 5 minutes.

Wrap the circles around cannoli moulds and allow them to cool until firm.

In a bowl, mix the ricotta with the salt, pepper, chives, and hazelnuts.

Pipe the ricotta mixture into the shells. Garnish the cannoli with the pistachios.

Serve the cannoli immediately!