Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serves 4 (serving size: 1 cannolo)

Budget tip: You can substitute chopped peanuts or almonds for the pistachios.

How to Make It

Place ricotta, cream cheese, orange rind, and vanilla extract in a mini food processor; process until smooth. Add powdered sugar, and pulse until well combined. Place ricotta mixture in a small heavy-duty zip-top plastic bag; seal bag. Snip a 1/2-inch hole in one bottom corner of the bag. Fill cannoli shells evenly with ricotta mixture. Combine pistachios and chocolate in a small bowl. Evenly dip ends of cannoli in pistachio mixture.

Ratings & Reviews

dark truffle's review

February 17, 2017
This was fun to make.  Got cannoli shells at Harris Teeter.  I only had one small orange, and didn't have a teaspoon of good zest from it, but it was plenty orangey anyway (the microplane makes very juicy, flavorful zest) and I'm not sure I would've wanted more zest.  One tip: if your zip top bag is pleated at the bottom, don't follow their instruction to snip a 1/2 inch hole- I did this and of course it turned out to be much too big of an opening!  So I had to use a small spoon to fill the cannoli.  But it worked out fine. They looked pretty (like the picture). I enjoyed it and DH loved his.