Rich Italian Cannoli with Ricotta and Pistachios
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
For the Ricotta Filling
For the Garnish
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.
Fry the Shells
Wrap dough around molds, sealing the edges with egg. Fry in oil at 350°F (175°C) until golden brown.
Fill the Cannoli
Pipe the ricotta filling into cooled shells.
Plating & Serving
Rich Italian Cannoli with Ricotta and Pistachios
Rich Italian Cannoli with Ricotta and Pistachios
Plating
Serve on a platter, dusted with powdered sugar, and garnished with chopped pistachios on each end.