The Sicilian classic, with pistachio cream in the ricotta filling.
Cannoli are one of the symbols of Sicilian pastry. Making the shells at home takes time and a deep fryer, so in this version we use ready-made cannoli shells from a good pastry shop and focus on the filling: fresh ricotta, sugar and Scyavuru Pistachio Cream 45%.
Fill the shells just before serving, so they stay crisp.
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
Discover the whole shop →Drain the ricotta well and fill the shells just before serving. Leave 500 g of ricotta in a fine sieve in the fridge for a few hours, ideally overnight, so the filling is thick and does not soften the shells. Then pipe the cream in and serve straight away.
Yes, cow’s milk ricotta works in place of fresh sheep’s milk ricotta. The quantity stays at 500 g. Whichever you choose, drain it in a fine sieve in the fridge for a few hours, ideally overnight, so the cream stays thick and holds its shape.
Press the drained ricotta through a sieve, mix it with 80 g of icing sugar, then fold in 120 g of Pistachio Cream 45% until smooth. Chill the cream for 30 minutes before piping. This quantity fills 8 cannoli shells.
This filling uses Scyavuru Pistachio Cream 45%, folded into ricotta and icing sugar at 120 g for 500 g of ricotta. It blends smoothly into the cheese and gives the filling a clear pistachio flavour, which is the focus of this version of the Sicilian classic.
Put the cream in a piping bag and fill each shell from both ends so the centre is full. Then dip the ends in 50 g of chopped pistachios, add a piece of candied orange peel if you like, dust with icing sugar and serve immediately.
No. Homemade shells take time and need a deep fryer, so this version uses 8 ready-made cannoli shells from a good pastry shop. That lets you focus on the filling of fresh ricotta, icing sugar and pistachio cream, which is where the flavour comes from.
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