Experience the authentic taste of Italy with these Ricotta & Pistachio Cannoli!
Crispy shells filled with a sweet and creamy Ricotta and Pistachio filling – making an utterly delicious treat.
A favourite at Christmas time, but also perfect for morning tea or dessert after any meal.
Sweet, nutty, and simply irresistible!
Note: this recipe does make the cannoli shells from scratch. To save time, you can purchase pre-made cannoli shells and skip to step 9.
| 1kg | Traditional Ricotta |
| 1 cup | icing sugar + extra to dust finished cannoli |
| 1 | orange zest |
| 3/4 cup | pistachio, finely chopped |
| 1/4 cup | candied orange, finely chopped |
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cannoli shell
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| 250g | 00 flour |
| 50g | caster sugar |
| 50g | cold butter. cubed |
| 1 | egg |
| 1 | egg white, to seal cannoli |
| 60ml | marsala |
| 1 tbsp | white wine vinegar |
| vegetable oil, for frying |
| 1 | For cannoli shells, place flour, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs. |
| 2 | Add egg, marsala and vinegar and process until a dough forms. |
| 3 | Wrap the dough in clingfilm and refrigerate for at least 30 minutes. |
| 4 | Set up a pasta machine and heat deep frying oil to 180°C. |
| 5 | Halve the dough and pass each piece through the pasta machine until 2mm thick. |
| 6 | Cut the dough with a 8cm round cutter of 7cm square cutter. |
| 7 | Working in batches, wrap each piece around a cannoli tube and seal with a dab of egg white. |
| 8 | Fry until golden and crisp (1-2 minutes), drain on paper towel and carefully slip off the tube. |
| 9 | Place ricotta and icing sugar into a food processor and blitz until smooth. |
| 10 | Transfer to a large bowl and mix through orange zest and ½ cup chopped pistachio. Transfer mix to a piping bag. |
| 11 | Pipe the Ricotta mixture into the cooled cannoli shells from both sides. Dip one side into the chopped pistachio and the other into the chopped candied orange. |
| 12 | Serve cannoli immediately, dusted with icing sugar. |
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