Lemon Ricotta Cannoli – a delicious recipe with butter, brown sugar, light corn syrup, flour, almond, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper.
2
Combine butter, brown sugar and syrup in a small saucepan on medium heat. Stir 2-3 mins, until sugar dissolves. Remove from heat and quickly stir in flour and almond extract. Cool for 5 mins. Drop well-spaced tablespoons of mixture onto prepared pans.
3
Bake for 7 mins or until bubbling, and spread to 4-inch rounds. Remove from oven and cool in pan for 1 min.
4
Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Let stand for 1 min. Gently slip off and transfer to a wire rack to cool.
5
For the filling, combine all ingredients in a medium bowl. Refrigerate until ready to serve. Spoon into cooled shells. Dust with powdered sugar to serve.
363
kcal
Calories
22
g
Fat
28
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon light corn syrup, 2 tablespoons flour, and more.
Yes, Lemon Ricotta Cannoli falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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