Cannoli

Cannoli take their name from the Sicilian word for little tubes, the crisp fried shells that define this beloved Italian pastry. A lightly sweet ricotta filling studded with mini chocolate chips and finished with pistachios makes each bite creamy and festive.

Serves 4

Estimate for one serving

• 320 cal
• 9.5g protein
• 38g carbs
• 15g fat
• 1.2g fiber

Every recipe here is free to read.

Ingredients

• 15 oz ricotta cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/3 cup mini chocolate chips
• 8 cannoli shells
• 1/4 cup pistachios, finely chopped
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Place the ricotta cheese in a fine-mesh strainer or cheesecloth-lined colander set over a bowl.
2. 2Let the ricotta drain in the refrigerator for at least 30 minutes (or up to 2 hours) to remove excess moisture.
3. 3In a large mixing bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon.
4. 4Using a spatula or electric mixer on low speed, mix until smooth and creamy, about 2 minutes.
5. 5Gently fold in the mini chocolate chips until evenly distributed.
6. 6Transfer the filling to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped).
7. 7Refrigerate the filling for 15–20 minutes to firm up slightly.
8. 8When ready to serve, pipe the ricotta filling into each cannoli shell from both ends to fill completely.
9. 9Dip the ends of each filled cannoli into the chopped pistachios, pressing gently to adhere.
10. 10Lightly dust the finished cannoli with the remaining powdered sugar.
11. 11Serve immediately to keep the shells crisp.