Grana Cheese Cannoli Filled
- Energy Kcal 236
- Carbohydrates g 4
- of which sugars g 3.8
- Protein g 12.4
- Fats g 18.9
- of which saturated fat g 8.03
- Fiber g 0.9
- Cholesterol mg 49
- Sodium mg 278
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 10
PRESENTATION
This savory cannoli recipe from Sicily totally flips the script on what people expect from Italian finger foods. I mean, instead of those crispy sweet shells everyone knows, these are made with grated Grana Padano cheese—baked until they're golden and crunchy. And the cheese shell? It's got this salty, nutty vibe that really stands out. Really really good, especially compared to the classic dessert version.
For the filling, folks use a creamy ricotta mix with a hint of herbs and maybe a sprinkle of pepper—it's smooth and packs a nice punch without being heavy. Can't go wrong. These little stuffed tubes are the kind of thing that makes a buffet spread look way fancier, and they’re so easy to grab and eat. Seriously good.
People in Sicily have a knack for taking something traditional like cannoli and turning it into something unexpected. Pretty much. The whole idea of swapping pastry for cheese makes it feel fresh, and it’s a cool way to surprise guests who think they know Italian food. And look, from Palermo to Catania, you’ll see more of these grana padano cannoli at weddings, holiday parties, and even casual get-togethers, usually as a stuffed cannoli appetizer.
It’s a step up from your regular savory pastry recipes—each bite is tender on the inside with a crispy cheese shell on the outside. Some folks add little extras to the ricotta, like sun-dried tomatoes or chopped herbs, just to give the filling a bit more kick. Which is great. This isn’t the kind of dish you’d confuse with puff pastry cannoli or other easy Italian appetizers; it stands out because of that cheese shell.
There’s a playful side to these appetizers—they look just like the sweet version, so people get a fun surprise when they bite in and find something savory instead of sweet. That's a Sicilian move, always mixing up tradition with a bit of fun and making regular food feel a little more special. For anyone looking to serve cheese-filled cannoli at their next party, these are guaranteed to get folks talking and maybe even coming back for seconds. Really, the blend of flavors and the unique presentation make these a highlight at any event.
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INGREDIENTS
- Ingredients for 10 cannoli
- Grana Padano PDO cheese 5.25 oz (150 g) - to grate
- for the cream
- Cow's milk ricotta cheese 2 ¾ cups (650 g)
- Ground pistachio 4 tbsp (50 g)
- Chives to taste
- Lemon peel 1
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for garnish
- Ground pistachio to taste
- Chopped hazelnuts to taste
How to prepare Grana Cheese Cannoli Filled
To make the Grana filled cannoli, first grate the Grana Padano with a fine mesh grater 1, take a baking tray, place a sheet of parchment paper on it, and spread 15 g of Grana 2. Use the back of a spoon to spread it into an oval disk about 4 inches (10 cm) 3.
Bake the Grana wafer, one at a time, in a preheated static oven at 392°F (200°C) for about 5-7 minutes, until the cheese becomes golden. When finished baking, remove the wafer 4 and transfer the parchment paper to a work surface. Place a cannoli tube on top 5, then roll it up while still warm, using the parchment paper to help peel off the wafer initially 6.
Wrap the entire wafer around the mold 7 to create the classic cannoli shape 8, pressing gently to seal both ends. Then place them on a wire rack 9 and let them cool.
Now focus on the filling: sift the ricotta through a sieve 10, flavor it with lemon zest 11 and season with salt, pepper 12,
olive oil 13, chopped chives 14, and finally add the chopped pistachios 15. Mix the cream to combine.
Transfer the ricotta cream into a piping bag with a plain nozzle 16. Take the cannoli and carefully remove the tube 17, then fill them by squeezing the ricotta cream from one end 18 and the other.
Continue in this way until you make 10 Grana cannoli 19. To finish, garnish both ends with chopped pistachios 20 and hazelnuts. The filled Grana cannoli are ready to be enjoyed 21.