Cannoli | Akis Petretzikis

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers a richer flavor with less sugar.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide a similar crunch with a different flavor profile.

In a bowl add the ricotta cheese, the yogurt, the mascarpone, the icing sugar, the lemon zest, the vanilla, and whisk.

Add the pistachios and mix. Transfer to a pastry bag and refrigerate for 2-3 hours.

In a bowl add the flour, the icing sugar, the cinnamon, the lemon zest, the salt, and mix with a spoon.

Add the sunflower oil, the sweet wine, the egg, and mix. As soon as the dough starts forming, continue kneading with your hands until you get a soft and elastic dough.

Wrap it in plastic wrap and refrigerate for 30 minutes to rest.

Transfer the dough to your floured working surface and roll it out with a rolling pin until it is 1-2 mm thick.

Place a deep frying pan over medium heat and add the sunflower oil.

Cut circles of the dough using a 10 cm cookie cutter. Take one of the dough pieces and spread a little water on the one side. Place the cannoli tube in the middle and wrap. Press the edges of the dough well to stick together. Follow the same process for all the dough pieces.

Fry in batches for 2-3 minutes, until they are cooked through and nicely golden.

Remove from the pan and place them on kitchen paper. Fill with the cream, sprinkle with pistachios, and serve with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens