Crispy Cannoli with ricotta filling and Pistachio Nuts

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more affordable when bought in bars.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds are often less expensive and provide a similar crunch.

In a large bowl, add the sifted flour and make a well in the centre. Add the soft butter or lard, sugar, Marsala and egg. Mix ingredients by stirring from the centre outwards. Form into a dough and knead until smooth and elastic. Roll the dough into a ball then wrap in cling film and leave to rest one hour minimum in refrigerator.

Roll out the dough using a rolling pin into approx. ⅛ inch thickness (1.5mm), or better still, use a pasta machine at the narrowest level. Keep dough covered with damp kitchen towels so it doesn’t dry out.

Using a 4 inch circular cutter, or trace with a knife around a large coffee cup. Cut circles from the dough.

Heat up some frying oil to 340°F (170°C).

Wrap each round of dough around a stainless steel cannoli tube and seal the tip with a little beaten egg just before the end of the roll.

Fry shells in a pan of deep oil a few at a time until golden brown (about 3-4 minutes). Using a slotted spoon, remove shells from fryer. Cool slightly and carefully remove the fried cannoli shell from the tube.

For the filling, in a mixer bowl, add the ricotta, powdered sugar, vanilla extract and grated lemon zest until smooth. Whip using a whisk attachment until smooth 2-3 minutes.

Use a piping bag with a 16mm star nozzle or a small spatula to fill the cannoli. Fill the bag with the filling and pipe from each end into each shell.

Dip each end in crushed pistachio nuts. Dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens