How long can I store leftovers?

Cannoli should be consumed immediately, but shells can be stored plain for 2 days in an airtight container.

Can I make the shells ahead?

Yes, fry and store them in a sealed container for up to 2 days. Assemble with filling right before serving.

Can I substitute the pistachios?

Yes, walnuts or almonds can work, offering a unique flavor twist.

What’s a good alternative to Marsala wine?

Sherry or a sweet red wine works well in the dough.

Is there a non-fry alternative for the shells?

Baking is possible, but they won’t achieve the same crispiness.

Sicilian Cannoli with Pistachio Ricotta Filling and Chocolate Drizzle

Name: Sicilian Cannoli with Pistachio Ricotta Filling and Chocolate Drizzle
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12 cannoli
Cuisine: Dessert
Ingredients: All-purpose flour; Granulated sugar; Unsweetened cocoa powder; Salt; Cold unsalted butter, diced; Egg yolk; Marsala wine or red wine; Vegetable oil; Whole milk ricotta cheese; Shelled pistachios, finely chopped; Powdered sugar; Vanilla extract; Orange zest; Dark chocolate chips; Unsalted butter; Additional pistachios, chopped; Powdered sugar

Classic Italian pastry with a nutty twist

Crisp, fried pastry tubes filled with a sumptuous pistachio and ricotta filling, finished with a decadent chocolate drizzle for a delightful dessert experience.

3 h 45 min
12 cannoli
Intermediate

Ingredients

Cannoli Shells

All-purpose flour

2 cups

Granulated sugar

2 tablespoons

Unsweetened cocoa powder

1 teaspoon

Salt

1/4 teaspoon

Cold unsalted butter, diced

3 tablespoons

Egg yolk

1 large

Marsala wine or red wine

1/2 cup

Vegetable oil

for frying

Pistachio Ricotta Filling

Whole milk ricotta cheese

1 cup, drained

Shelled pistachios, finely chopped

1/2 cup

Powdered sugar

1/2 cup

Vanilla extract

1/2 teaspoon

Orange zest

Zest of one orange

Chocolate Drizzle

Dark chocolate chips

1/2 cup

Unsalted butter

1 tablespoon

Garnish

Additional pistachios, chopped

1/4 cup

Powdered sugar

for dusting

Preparation

Marinating the Dough

Combine dry ingredients

In a bowl, sift together flour, sugar, cocoa, and salt. Add butter and mix until crumbly.

Add wet ingredients

Whisk egg yolk and wine, then add to flour mixture. Mix to form a dough.

Knead and chill

Knead until smooth, wrap in plastic, and refrigerate for 1 hour.

Preparing the Filling

Combine filling ingredients

In a bowl, combine ricotta, chopped pistachios, powdered sugar, vanilla, and orange zest.

Ensure ricotta is well-drained to avoid a watery filling.

Mix and chill

Mix until smooth, then cover and refrigerate for at least 2 hours.

Chill the filling longer for a firmer texture.

Cooking Process

Fry the shells

Roll out dough, cut into circles, wrap around molds, and fry until golden brown.

Prepare the chocolate drizzle

Melt chocolate and butter until smooth.

Fill the cannoli

Pipe the pistachio ricotta mixture into cooled shells.

Plating & Serving