Cannoli
Crisp cannoli shells piped full of sweet ricotta cream flavored with vanilla, orange and cinnamon, with mini chocolate chips and pistachios on the ends. Makes 12.
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Cannoli are the famous pastry of Sicily: crisp fried shells filled with sweetened ricotta. The filling is the part to make at home, and draining the ricotta overnight is the secret to a thick, creamy cream that will not make the shells soggy.
Good bakery or store-bought shells make this easy. Fill them just before serving so they stay crisp.
Ingredients
- 2 pounds whole-milk ricotta
- 1 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini semisweet chocolate chips
- 12 large cannoli shells
- 1/4 cup chopped pistachios
Instructions
- Drain the ricotta. Line a strainer with cheesecloth or a paper towel, set it over a bowl, add the ricotta, cover and refrigerate overnight to drain.
- Make the filling. Beat the drained ricotta with the powdered sugar, vanilla, orange zest and cinnamon until smooth. Fold in half the chocolate chips. Chill until ready to fill.
- Fill. Spoon the filling into a piping bag with a large tip. Pipe into each shell from both ends.
- Finish. Dip the ends in the remaining chocolate chips or the pistachios, dust with powdered sugar and serve right away.
Tips
- Fill the shells no more than an hour before serving.
- Brush the inside of the shells with melted chocolate and let it set to keep them crisp longer.
Questions about this recipe
- Why drain the ricotta?
- Ricotta holds a lot of liquid; draining it makes the filling thick and keeps the shells from going soft.
- Can I make the filling ahead?
- Yes, up to 2 days ahead, covered in the refrigerator.
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