Snack · 90 min · mediterranean

Cannoli

A Mediterranean snack built around flour and ricotta — on the table in 90 minutes. The macros do the talking: 9g protein, 38g carbs, and 18g fat in every 340-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 2 lb Ricotta
• 1 cup Powdered sugar
• 1/4 cup Marsala wine
• 1/2 cup Chocolate chips
• 1/3 cup Pistachios
• 1 tsp Cinnamon
• 2 tbsp Shortening

Steps

1. Mix the flour, Marsala, shortening, and cinnamon into a firm dough; rest 30 minutes, then roll paper-thin.
2. Cut into rounds, wrap around cannoli tubes, and seal the edge with egg white.
3. Fry at 350°F for 2 minutes until golden and blistered; slip off the tubes immediately and cool — the shells must be completely cool before filling.
4. Drain the ricotta overnight in cheesecloth; watery ricotta makes weeping cannoli. Beat with powdered sugar and cinnamon until silky.
5. Fold in the chocolate chips.
6. Pipe the filling into each shell just before serving — filled cannoli soften within the hour, and the shattering shell is sacred.
7. Dip the ends in chopped pistachios and dust with powdered sugar; Sicily’s most famous pastry, best eaten within minutes of assembly.

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