More >

Deconstructed Cannoli

Serves 8



1-1/2 cups whole-milk ricotta cheese, well drained*

Pinch of salt

3  tablespoons Confectioners’ sugar

2  teaspoons cinnamon

1/2  cup heavy cream

1-1/2  cups coarsely chopped semi sweet chocolate

1/2  cup natural pistachio nuts, minced

1  cup whipped cream


1 cup King Arthur unbleached all-purpose flour

1 tablespoon sugar

1 tablespoon butter

4 to 5 tablespoons Marsala wine


2 cups vegetable oil

Colored sugar sprinkles

Confectioners' sugar


In a bowl, whip the cheese, salt, sugar, cinnamon and heavy cream and beat together until smooth.  Stir in half the chocolate and half the nuts and cover and refrigerate.

To make the dough, place the flour in a bowl or food processor.  Add the butter and sugar and mix with a fork or process until the mixture resembles coarse meal.  Slowly add the wine and process until a ball of dough forms.  Add additional wine if the dough appears too dry.  It should be soft but not sticky.  Knead the dough on a floured surface until smooth, about 3 minutes.  Wrap the dough and refrigerate it for 45 minutes.

Place the chilled dough on a floured work surface and divide in half.  Work with one piece of dough at a time; keep the remaining dough covered.  Roll the dough out into a very thin long rectangle about 14 inches long and 4 inches wide, either by hand or using a pasta machine set to the highest setting.  Cut the dough into 3-inch circles.  Place them on a towel-lined baking sheet.

Heat the vegetable oil to 375ºF in a heavy-duty pot and fry the disks a few at a time until golden brown.  Remove them with a slotted spoon and drain them on absorbent paper.  Cool to room temperature.

To serve, lay one disk on an individual dessert plate and spread about 2 tablespoons of the ricotta filing over the disk.  Top with a second disk and spread 2 more tablespoons of the ricotta mixture.  Top with third disk and add a dollop of whipped cream and sprinkle the cream with a few of the reserved nuts and chocolate.  Dust with confectioners' sugar over the top.

Serve at once.

* It is difficult to find sheep’s milk ricotta, but if you can, use it.

This recipe is featured on show 2803 – Sicily’s Sweet Tooth.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!