Fried Ricotta Orange Blossom Cannoli with Pistachio

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Ricotta orange blossom cannoli are fried pastry tubes filled with sweetened ricotta scented with orange blossom water and fresh zest. This batch makes 12 cannoli and takes about 2 hours 15 minutes from start to finish, with only 65 of those minutes spent at the counter.

The shells are a Marsala dough fried at 175 C / 350 F until they blister. The filling is whole-milk ricotta drained for 2 hours so it pipes thick.

Here’s the judgment call that matters most. Skip the draining and the filling turns runny within minutes of piping, and it takes the shell’s crunch with it.

Orange blossom water is strong, and 1 teaspoon is enough to read floral. I fill the shells no more than 30 minutes before serving. Shells keep for 5 days and the filling for 3, so most of the work can happen earlier in the week.

Why You’ll Love This Recipe

• Fried shells keep crisp in a tin for 5 days
• Two hours of draining gives a thick, pipeable filling
• Orange blossom water and zest keep the filling floral, not heavy
• Only 65 of the 135 minutes are hands-on

Ingredient Notes

• Whole-milk ricotta: Choose whole-milk ricotta, which drains to a creamier filling than low-fat. If your ricotta is very wet, drain it overnight instead of 2 hours.
• Orange blossom water: Brands vary in strength, so start with 1 tsp and taste. Swap in 1/2 tsp orange extract for a straight citrus note.
• Dry Marsala: Marsala gives the shell its flavor and blisters. Dry white wine works at the same volume, or see the FAQ for an alcohol-free swap.
• Unsalted butter: Traditional shells use lard. Butter keeps it vegetarian and gives a slightly more tender bite.
• Mini chocolate chips: Mini chips distribute evenly through the filling. Chopped candied orange peel is a good swap if you want less sweetness.
• Shelled pistachios: Use unsalted pistachios, chopped fine so they cling to the filling. Toasted hazelnuts work, or skip them for a nut-free version.
• Neutral frying oil: Sunflower, peanut or vegetable oil all hold 175 C / 350 F without smoking. Skip olive oil, which tastes too strong here.

Fried Ricotta Orange Blossom Cannoli with Pistachio

Twelve fried cannoli shells filled with drained ricotta, orange blossom water, orange zest and mini chocolate chips, finished with pistachios. Total time is 2 hours 15 minutes.

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12 cannoli

Course: Dessert

Cuisine: Italian

Calories: 227

Ingredients Method Notes

Ingredients

  

Fried shells

• 200 g all-purpose flour
• 2 tbsp granulated sugar (25 g)
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 30 g unsalted butter cold, cubed
• 1 large egg separated, yolk in the dough, white for sealing
• 80 ml dry Marsala plus up to 1 tbsp more only if the dough crumbles
• 1.5 l neutral oil, such as sunflower or peanut / 6 cups; for frying

Orange blossom ricotta filling

• 450 g whole-milk ricotta drained for 2 hours
• 100 g powdered sugar sifted
• 1 tsp orange blossom water
• 1 tbsp orange zest from 1 medium orange
• 1 pinch fine salt
• 50 g mini chocolate chips

To finish

• 50 g shelled unsalted pistachios finely chopped
• 2 tbsp powdered sugar for dusting

Method

 

Drain the ricotta

1. Line a 20 cm / 8-inch fine-mesh sieve with a double layer of cheesecloth and set it over a bowl. Spoon in the 450 g ricotta, fold the cloth over the top, and refrigerate for 2 hours, until the ricotta looks dry and holds its shape on a spoon.

Make the shell dough

1. In a 25 cm / 10-inch mixing bowl, whisk the flour, 2 tbsp sugar, cinnamon and 1/4 tsp salt. Rub in the cold butter until the mix looks like fine crumbs, then stir in the egg yolk and 80 ml Marsala. Knead on the counter for 3 to 4 minutes until smooth and firm, adding the extra 1 tbsp Marsala only if the dough crumbles. Wrap and rest at room temperature for 30 minutes. Keep the egg white for sealing.

Shape and fry the shells

1. Roll the dough on a lightly floured counter to 2 mm thick, nearly translucent at the edges. Cut 12 circles with a 10 cm / 4-inch cutter, re-rolling the scraps. Wrap 6 circles around the cannoli forms, overlap the edges by 1 cm, then brush the overlap with egg white and press to seal. Keep the other 6 circles under a towel.
2. Pour the oil into a 24 cm / 9.5-inch Dutch oven, about 4 cm / 1.5 inches deep, and heat to 175 C / 350 F. Fry 2 wrapped forms at a time for 1.5 to 2 minutes, turning once, until deep golden with raised blisters. Lift with tongs, tip the oil out of the tubes, and drain on a paper towel-lined plate. After 30 seconds, slide each shell off its form with a folded towel. Let the oil return to 175 C / 350 F between batches, then re-wrap the cooled forms with the remaining 6 circles and fry the same way. Leave the shells to cool while the ricotta finishes draining.

Fill and finish

1. Tip the drained ricotta into a bowl and discard the whey. Sift in 100 g powdered sugar, then add the orange blossom water, zest and a pinch of salt. Beat with a spatula for 1 to 2 minutes until smooth and thick enough to hold a soft peak, then fold in the chocolate chips. Spoon into a piping bag fitted with a 1.5 cm open tip.
2. Pipe the filling into each shell from one end to the middle, then from the other end. Press both ends into the chopped pistachios, dust with the remaining 2 tbsp powdered sugar, and serve within 30 minutes.

Notes

• Drain the ricotta at least 2 hours, or overnight in the fridge for the thickest filling.
• Fry 2 shells at a time and let the oil return to 175 C / 350 F between batches.
• Cool shells for 30 seconds before sliding them off the forms, using a folded towel.
• Fill the shells within 30 minutes of serving to keep them crisp.

Tips for Success

• Hold the oil at 175 C / 350 F with a thermometer and fry only 2 shells at a time so the temperature doesn’t crash.
• Roll the dough to about 2 mm, nearly translucent at the edges, so the finished shell shatters instead of chewing.
• Brush the overlapped edge with egg white and press firmly, or the seam will pop open in the oil.
• Sift the powdered sugar into the drained ricotta and beat only until smooth, about 1 to 2 minutes, so the filling stays thick.
• Pipe the filling from each end toward the middle to avoid air pockets, then press the ends into pistachios while the cream is tacky.

Variations

• Dip both shell ends in melted dark chocolate and let it set for 10 minutes before piping, then press on the pistachios.
• Replace the chocolate chips with 40 g finely chopped candied orange peel for a brighter, less sweet filling.
• Add 1 tsp unsweetened cocoa powder to the shell dough for a darker, slightly bitter shell that contrasts with the cream.

Storage and Reheating

Unfilled cannoli shells keep in an airtight tin at room temperature for 5 days. The mixed filling keeps covered in the fridge for 3 days. Store them separately.

Filled cannoli are best within 30 minutes of piping, because the shell draws moisture from the ricotta and softens as it sits. Leftover filled cannoli keep in the fridge for up to 24 hours, but the shell will be tender instead of crisp.

Don’t freeze filled cannoli, since the ricotta weeps as it thaws. For make-ahead, fry the shells and mix the filling up to 2 days early, then pipe just before serving.

Serving Suggestions

Arrange the cannoli on a platter and dust with powdered sugar right before they go to the table, so the sugar stays white. Set out a small dish of extra chopped pistachios for anyone who wants more crunch.

Espresso is the usual partner. A small glass of Vin Santo or sweet Marsala suits a dinner party.

For a gathering, serve the shells in a tin next to a bowl of filling and a few piping bags. Guests fill their own, and every cannoli goes from bag to mouth in seconds.

FAQ

Why is my ricotta cannoli filling runny?

Your ricotta still holds too much whey. Drain it in a cheesecloth-lined sieve in the fridge for a full 2 hours, until it looks dry and holds its shape on a spoon. Sift the powdered sugar in rather than adding liquid, and skip extra orange juice, which thins the filling further.

How do I know when the cannoli shells are done frying?

They’re done when the surface is deep golden with raised blisters, usually 1.5 to 2 minutes in oil held at 175 C / 350 F. Pale shells with few bubbles turn leathery once cool. Lift one out with tongs, and it should look evenly colored along the seam and feel light.

Can I use orange extract instead of orange blossom water in cannoli filling?

Yes, but the flavor shifts from floral to straight citrus. Use 1/2 tsp orange extract in place of 1 tsp orange blossom water and keep the fresh zest. To stay floral, 1/2 tsp rose water works, though it tastes more perfumed, so taste before adding more.

Can I skip the Marsala in the cannoli shell dough?

Yes. Swap the 80 ml Marsala for dry white wine, or use 80 ml white grape juice plus 1 tsp white wine vinegar for an alcohol-free dough. The acidity is part of what blisters the shell, and the sugar in the juice browns it a little faster, so watch the first batch closely.

How far ahead can I fry cannoli shells before filling them?

Fry the shells up to 5 days ahead and keep them in an airtight tin at room temperature. Keep the filling covered in the fridge for up to 3 days. Pipe the filling no more than 30 minutes before serving, because the ricotta softens the shell as it sits.

What drink goes with orange blossom ricotta cannoli?

Espresso is the usual match because its bitterness cuts the sweet filling. For something stronger, pour a small glass of Vin Santo or sweet Marsala. For a non-alcoholic option, serve a pot of black tea with a slice of orange.

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