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Tube-shaped shells of fried pastry dough,
filled with a sweet creamy filling, cannoli originated in Sicily
and are an essential part of Sicilian cuisine, as well as being
very popular in Italian American cuisine.
Cannoli Filled with
Pistachio Ricotta
- 1/4 cup dried cranberries or dried
cherries, chopped
2 tablespoons amaretto liqueur
8 ounces ricotta, well-drained (1 cup)
1/4 cup granulated sugar
2 ounces (1/4 cup) mascarpone, cold
1/4 cup toasted pistachio nuts, chopped
8 large or 12 mini cannoli shells, homemade (recipe follows)
or store-bought
1/4 cup confectioners' (powdered) sugar, for garnish
- Soak the dried cranberries in the amaretto
in a small bowl for 30 minutes.
- Combine the ricotta and sugar in a small
bowl and whip until smooth. Add the mascarpone and stir to incorporate.
Be careful not to overmix, or the mascarpone might separate.
Fold in the pistachios and dried cranberries with their soaking
liquid.
- Transfer to a pastry bag fitted with a
plain tip and pipe the mixture into the cannoli shells. If you
don't have a pastry bag, put the filling into a plastic bag,
snip off one corner and squeeze the filling out into the pastry
shells. (Do this close to serving time so the shells won't lose
their crispness.) Refrigerate until serving time.
- To serve, dust with confectioners' sugar,
using a sieve. Serve chilled.
Makes 8 large or 12 mini cannoli.
Recipe and photograph provided courtesy
of the American Dairy Association.
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