Snack · 60 min · italian

Cannoli Siciliani

Dinner decisions, handled: Cannoli Siciliani pairs cannoli shells with whole-milk ricotta for a 60-minute Italian snack.

✓ USDA-verified nutrition data

Ingredients

• 12 Cannoli shells
• 2 cups Whole-milk ricotta
• 3/4 cup Powdered sugar
• 1/3 cup Dark chocolate chips
• 1/3 cup Pistachios
• 1/4 cup Candied orange peel
• 1/2 tsp Cinnamon

Steps

1. Drain the ricotta in a sieve for at least 2 hours — watery ricotta makes a weeping filling. Whip it with the powdered sugar and cinnamon until smooth.
2. Fold in the chocolate chips and candied orange. Chill the filling until firm.
3. Fry or bake the shells only if making fresh; good store-bought shells save the day. Keep them bone dry until filling.
4. Fill the shells from both ends just before serving — a filled cannolo sitting around goes soggy, and soggy cannoli are a tragedy.
5. Dip the ends in chopped pistachios.
6. Dust with powdered sugar and serve within the hour, crisp shell against cold, creamy filling.

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