Cannoli

Ingredients

Shells
⅓ cup —all-purpose flour, packed
¼ cup —white sugar
⅛ tsp —ground cinnamon
⅛ tsp —freshly grated nutmeg
⅛ tsp —kosher salt
1 tbsp —melted butter
2 tbsp —marsala wine (or flavored liquid)
1 —large egg white
Sweet Cheese Filling
12 oz —ricotta cheese
4 oz —cream cheese
1 —orange, zested
1 —lemon, zested
—honey to taste (maybe ~2oz?)
2 oz —chopped dark chocolate
2 oz —chopped pistachio nuts

Method

Make the shells

  • Preheat oven to 375°F
  • In a medium mixing bowl
    • Add all the ingredients
    • Whisk until you have a smooth, spreadable batter
  • Brush a silicon baking mat with melted butter
  • Transfer 2 tbsp of batter and smooth out a circle ~6″ across
    • Only do 2 per sheet
  • Bake at 375°F for ~10–12 minutes, until they're golden through most of the shell
  • Make molds out of aluminum foil to form the shells
    • Make cylinders ~2″ in diameter
  • Put on gloves
  • Quickly roll the hot shells over the aluminum forms (seam on the bottom)
  • Let cool completely

Make the filling

  • Add the ricotta and cream cheese to a medium mixing bowl
  • Add honey until it's sweet enough
  • Add the chocolate and pistachios
  • Mix with a silicon spatula
  • Transfer to a piping bag with an open tip

Assemble

  • Pipe filling into each shell
  • Garnish ends with chopped pistachios

Notes

Once assembled, these really need to be eaten immediately, they won't hold up for hours. The filling can be made far in advance and refrigerated. The shells can be made anytime same day.

An alternate shell could be made from puff pastry.

References