Rich Italian Cannoli with Ricotta and Pistachios

Name: Rich Italian Cannoli with Ricotta and Pistachios
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12 cannoli
Cuisine: Dessert
Ingredients: All-purpose flour; Granulated sugar; Cinnamon; Salt; Unsalted butter, cubed and chilled; Marsala wine; Large egg, lightly beaten; Vegetable oil; Ricotta cheese; Powdered sugar; Vanilla extract; Orange zest; Unsalted pistachios, finely chopped; Chocolate chips (optional); Powdered sugar

A Classic Italian Dessert Delight

Experience the traditional Italian sweet treat with a rich ricotta filling and crispy shell, adorned with the crunch of pistachios.

2 h 45 min
12 cannoli
Intermediate

Ingredients

For the Cannoli Shells

All-purpose flour

2 cups

Granulated sugar

1 tbsp

Cinnamon

1 tsp

Salt

1/4 tsp

Unsalted butter, cubed and chilled

3 tbsp

Marsala wine

1/2 cup

Large egg, lightly beaten

Vegetable oil

for frying

For the Ricotta Filling

Ricotta cheese

2 cups

Powdered sugar

1/2 cup

Vanilla extract

1/2 tsp

Orange zest

1/2 tsp

For the Garnish

Unsalted pistachios, finely chopped

1/2 cup

Chocolate chips (optional)

1/4 cup

Powdered sugar

for dusting

Preparation

Preparing the Cannoli Shells

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cinnamon, and salt.

Add Butter

Add the butter and rub it into the flour until the mixture is crumbly.

Form Dough and Chill

Stir in the Marsala wine until a dough forms. Wrap it in plastic wrap and chill for at least 1 hour.

Preparing the Ricotta Filling

Drain Ricotta

Drain ricotta using cheesecloth to remove excess moisture.

Combine Filling Ingredients

In a bowl, mix together drained ricotta, powdered sugar, vanilla extract, and orange zest until smooth.

Chill Filling

Refrigerate the filling until ready to use.

Cooking Process

Roll the Shells

Roll chilled dough into thin sheets and cut into circles.

Roll the dough as thin as possible for the crispiest shells.

Fry the Shells

Wrap dough around molds, sealing the edges with egg. Fry in oil at 350°F (175°C) until golden brown.

Use a deep-fry thermometer to maintain the oil at a steady temperature.

Fill the Cannoli

Pipe the ricotta filling into cooled shells.

Fill the shells just before serving to keep them crisp.

Plating & Serving