Sicilian Cannoli

Fill crisp pastry shells just before serving. This small-batch version uses ready-made shells and drained ricotta with pistachios and candied orange.

Makes 8 cannoli · Prep 15 min · Cook 0 min · Drain 240 min · Total 255 min

Ingredients

• 450 g whole-milk ricotta
• 70 g powdered sugar
• 1/2 tsp finely grated orange zest
• 8 medium unfilled cannoli shells
• 30 g chopped unsalted pistachios
• 8 thin strips candied orange peel

Method

1. Line a sieve with cheesecloth, set over a bowl, add the ricotta and refrigerate at least 4 hours until it holds its shape on a spoon.
2. Press drained ricotta through a clean fine sieve. Fold in sugar and orange zest. Spoon into a piping bag with a wide opening and keep chilled until serving.
3. Pipe into each shell from both ends until the filling meets in the center. Dip one end in pistachios and tuck candied orange into the other. Serve immediately.