Cannoli
Crisp, golden pastry shells filled with a sweet, creamy ricotta filling, dusted with powdered sugar and crushed pistachios. A classic Italian treat that's easier to make at home than you think.
- Total time
- 45 min
- Servings
- 12
- Calories
- 280
- Protein
- 8g
Ingredients
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 12 pieces cannoli shells
- ½ cup pistachios
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- 1
Drain the 2 cups ricotta in a fine-mesh strainer over a bowl for 30 minutes to remove excess liquid; pat dry with paper towels.
- 2
In a medium bowl, stir together the drained ricotta, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy, about 2 minutes.
- 3
Fold in the 0.5 cup mini chocolate chips until evenly distributed; cover and chill the filling for at least 20 minutes.
- 4
Coarsely chop the 0.5 cup pistachios and spread them on a small plate; set aside.
- 5
Just before serving, spoon the chilled filling into a piping bag (or zip-top bag with a corner snipped) and pipe into each of the 12 cannoli shells, filling from both ends.
- 6
Dip both open ends of each filled cannoli into the chopped pistachios, then arrange on a platter.
- 7
Dust generously with extra powdered sugar and serve immediately for the crispiest shells.
Tools you’ll need
- Fine-mesh strainer
- Mixing bowls
- Piping bag or zip-top bag
- Small plate
- Knife and cutting board
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