Cannoli Recipe
Vanilla Ricotta Filling, Pistachio Encrusted, Creme Anglaise, Chocolate Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cannoli Shells
Vanilla Ricotta Filling
Pistachio Encrustation
Crème Anglaise
Chocolate Sauce
Method
Cannoli Shells
- 1
Prepare the dough
In a large bowl, mix the flour, sugar, cocoa powder, and salt. Add the butter and rub it into the flour mixture until it resembles coarse crumbs.
- 2
Add wet ingredients
Stir in the egg yolks and white wine until the dough comes together. Knead on a floured surface until smooth, about 5 minutes.
- 3
Rest the dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 4
Roll out the dough
Roll out the dough thinly and cut it into circles, about 4 inches in diameter.
- 5
Fry the shells
Heat oil in a deep pan to 350°F (175°C). Wrap each circle around a cannoli form and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Vanilla Ricotta Filling
- 6
Prepare the filling
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- 7
Whip the cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until well combined.
Pistachio Encrustation
- 8
Prepare the pistachios
Chop the pistachios finely and place them on a plate.
- 9
Encrust the shells
Once the cannoli shells are cool, fill them with the ricotta filling and roll the ends in the chopped pistachios.
Crème Anglaise
- 10
Heat the milk and cream
In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Remove from heat.
- 11
- 12
- 13
Strain the sauce
Strain the crème anglaise through a fine mesh sieve and stir in the vanilla extract or scraped seeds from the vanilla bean.
Chocolate Sauce
- 14
Make the chocolate sauce
In a saucepan, heat the heavy cream until just below boiling. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth.
