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Orange pistachio cannoli served
Italian cannoli dessert filled with ricotta, orange zest, and pistachio

Orange and pistachio cannoli

Author: Flavelo
Recipes Cakes and Desserts
Cannoli is Sicily's iconic sweet: a crispy fried pastry tube filled with sweet, creamy ricotta. This version brings the flavours of the island: orange essential oils and the crunch of pistachio. Important rule: only fill just before serving, otherwise the pastry gets soggy and loses its crunch!
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Italian (Sicilian)

Ingredients

Equipment Needed

  • Piping bag (or bag with corner cut off)
  • Bowl

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Nuts (Pistachios)

Instructions

1 ✓

Mix the drained ricotta until smooth with the icing sugar.

Tip: Do not mix for too long with a machine, as the ricotta structure can break and become runny.
2 ✓

Add the orange zest, orange juice, vanilla, and half of the pistachios. Mix.

Tip: The orange zest essential oils give the real flavour; the juice only loosens it.
3 ✓

Fill the cream into a piping bag, refrigerate for 20 minutes to set slightly.

Tip: Cold cream holds its shape better.
4 ✓

Fill the pastry tubes just before serving. Dip both ends into the remaining pistachios.

5 ✓

Dust with icing sugar and serve immediately.

Recipe FAQ

Why did the cream leak?
The ricotta was too wet. Always drain it in a sieve or tea towel before use to get a thick cream.

Ingredients

  • 250 g Ricotta cheese (drained)
  • 60 g Pistachios (roasted, unsalted, chopped)
  • 40 g Icing sugar
  • 1 tsp Grated orange zest
  • 1 tbsp Orange juice
  • 1 tsp Vanilla extract
  • 8 pcs Cannoli shells (ready-made)
  • 1 tbsp Icing sugar (for dusting)