Description
Crisp golden shells filled with silky pistachio-kissed cream—an elegant twist on a Sicilian classic.
Ingredients
Scale
- 12 Cannoli shells
- 1 cup Ricotta cheese (well-drained)
- 1 cup Mascarpone cheese
- 1/2 cup Pistachio paste (or finely ground pistachios)
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- Zest of 1 orange (optional)
- Chopped pistachios (for garnish)
- Powdered sugar (for dusting)
Instructions
- Drain ricotta thoroughly to ensure a thick, creamy filling.
- In a bowl, whisk ricotta and mascarpone until smooth.
- Add powdered sugar, vanilla, pistachio paste, and orange zest if using.
- Mix until the cream is silky and pale green.
- Transfer filling to a piping bag.
- Pipe cream into both ends of each cannoli shell.
- Garnish ends with chopped pistachios and lightly dust with sugar.
Notes
- Ensure ricotta is well-drained for the best texture.
- Can substitute pistachio paste with finely ground pistachios if needed.
- For a more intense flavor, increase the amount of pistachio paste.
- Prep Time: 25 minutes
- Cook Time: No-bake
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg