Sicilian Cannoli with Pistachio Ricotta Filling and Chocolate Drizzle
Crisp, fried pastry tubes filled with a sumptuous pistachio and ricotta filling, finished with a decadent chocolate drizzle for a delightful dessert experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Dough
- 1
Combine dry ingredients
In a bowl, sift together flour, sugar, cocoa, and salt. Add butter and mix until crumbly.
- 2
Add wet ingredients
Whisk egg yolk and wine, then add to flour mixture. Mix to form a dough.
- 3
Knead and chill
Knead until smooth, wrap in plastic, and refrigerate for 1 hour.
Preparing the Filling
- 1
Combine filling ingredients
In a bowl, combine ricotta, chopped pistachios, powdered sugar, vanilla, and orange zest.
Tip: Ensure ricotta is well-drained to avoid a watery filling.
- 2
Mix and chill
Mix until smooth, then cover and refrigerate for at least 2 hours.
Tip: Chill the filling longer for a firmer texture.
How to Make Sicilian Cannoli with Pistachio Ricotta Filling and Chocolate Drizzle
Total time: 5 h · Yields 4 servings
- 1
Fry the shells
Roll out dough, cut into circles, wrap around molds, and fry until golden brown.
- 2
Prepare the chocolate drizzle
Melt chocolate and butter until smooth.
- 3
Fill the cannoli
Pipe the pistachio ricotta mixture into cooled shells.
Chef's Tips
Further reading
Frequently asked questions
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.
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