Sicilian Cannoli with Pistachios
Desserts · Serves 12 · Prep 1 hr 15 min · Cook 20 min · Total 1 hr 35 min
Crisp, blistered shells and a sweet ricotta filling with a hint of orange, chocolate chips and pistachios on the ends. Drain the ricotta overnight and fill the shells right before serving; that's the difference between a crisp cannolo and a soggy one.
Ingredients
The Filling
- 2 lb whole-milk ricotta (sheep's milk ricotta if you can find it)
- 3/4 cup powdered sugar, plus more for dusting
- 1/2 tsp vanilla extract
- 1/2 tsp finely grated orange zest
- 1/4 tsp ground cinnamon
- 1/3 cup mini semisweet chocolate chips
The Shells
- 2 cup all-purpose flour, plus more for rolling
- 2 tbsp granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 3 tbsp cold lard or unsalted butter, cut into pieces
- 1 large egg
- 1/2 cup dry Marsala wine
- 1 tsp white vinegar
- 1 large egg white, lightly beaten, for sealing
- 2 qt vegetable oil, for frying
To Finish
- 1/2 cup shelled unsalted pistachios, finely chopped
Steps
The Filling
- The night before, line a sieve with cheesecloth or paper towels and set it over a bowl. Spread the ricotta in it, cover and refrigerate for 8 to 24 hours to drain.
- Press the drained ricotta through the sieve (or beat it briefly) until silky. Beat in the powdered sugar, vanilla, orange zest and cinnamon, then fold in the chocolate chips. Spoon into a piping bag with a large plain tip (or a zip-top bag) and chill.
The Shells
- In a food processor, pulse the flour, sugar, cocoa, salt and cinnamon. Add the lard and pulse until crumbly. Add the egg, Marsala and vinegar and pulse until the dough comes together. Knead on the counter into a firm, smooth ball, about 5 minutes. Wrap and rest for 1 hour.
- Roll the dough very thin, about 1/16 inch, with a pasta machine or rolling pin. Cut 4-inch rounds and roll each one into a slight oval. Wrap the ovals around lightly oiled metal cannoli tubes, dab egg white where the edges overlap and press to seal.
- Heat 2 inches of oil in a heavy pot to 360°F. Fry 3 or 4 at a time until deep golden and blistered, 2 to 3 minutes. Lift them out with tongs, tipping the oil out of the tubes, and drain on paper towels. While still warm, hold each with a towel and slide the shell off its tube. Let the tubes cool before reusing them, and let the shells cool completely.
To Finish
- Fill the shells no more than an hour before serving: pipe from each end so the filling meets in the middle. Dip the ends in chopped pistachios and dust with powdered sugar. Unfilled shells keep in an airtight container for up to a week, and the filling keeps 2 days in the fridge.