Go Back Email Link
–+ servings
Golden crispy cannoli shells filled with creamy white ricotta mixture, dusted with powdered sugar and garnished with chopped pistachios, arranged on a rustic wooden serving platter

Sicilian Cannoli

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 cannoli
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Piping bag or zip-top bag
  • Fine mesh strainer

Ingredients
  

  • 2 cups whole milk ricotta cheese drained if watery
  • 1 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios plus extra for garnish
  • 1/4 teaspoon ground cinnamon
  • 8 pieces cannoli shells store-bought or homemade
  • 2 tablespoons powdered sugar for dusting

Instructions
 

  • In a large bowl, whisk together the ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth and well combined.
  • Gently fold in the mini chocolate chips and chopped pistachios, being careful not to overmix.
  • Transfer the filling to a piping bag or large zip-top bag with one corner cut off for easy filling.
  • Just before serving, pipe the ricotta mixture into both ends of each cannoli shell, filling them completely.
  • Dip the ends of filled cannoli in additional chopped pistachios if desired.
  • Dust with powdered sugar and serve immediately for the crispiest shells.

Notes

Storage tip: Keep unfilled shells in an airtight container for up to 1 week. Filling can be made 3 days ahead and refrigerated. Only fill shells 2-3 hours before serving to prevent sogginess. For best results, serve immediately after filling.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 12gFat: 14gSodium: 95mgFiber: 1gSugar: 24g
No ratings yet