Cannoli
Crisp, golden pastry shells filled with a sweet, creamy ricotta filling, dusted with powdered sugar and crushed pistachios. A classic Italian treat that's easier to make at home than you think.
- Total time
- 45 min
- Servings
- 12
- Calories
- 280
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Drain the 2 cups ricotta in a fine-mesh strainer over a bowl for 30 minutes to remove excess liquid; pat dry with paper towels.
Step 2
In a medium bowl, stir together the drained ricotta, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy, about 2 minutes.
Step 3
Fold in the 0.5 cup mini chocolate chips until evenly distributed; cover and chill the filling for at least 20 minutes.
Step 4
Coarsely chop the 0.5 cup pistachios and spread them on a small plate; set aside.
Step 5
Just before serving, spoon the chilled filling into a piping bag (or zip-top bag with a corner snipped) and pipe into each of the 12 cannoli shells, filling from both ends.
Step 6
Dip both open ends of each filled cannoli into the chopped pistachios, then arrange on a platter.
Step 7
Dust generously with extra powdered sugar and serve immediately for the crispiest shells.
Tools you’ll need
- Fine-mesh strainer
- Mixing bowls
- Piping bag or zip-top bag
- Small plate
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
