18/02/2021

Cannoli with Two Fillings – Choc Hazelnut & Orange Pistachio

Two delicious ricotta based fillings to pipe into storebought cannoli shells.

Makes:

10-12

Prep Time: 30 minutes

Download Recipe PDF

Ingredients

500g full fat traditional ricotta*
2/3 cup double cream
10-12 large cannoli shells
icing sugar, for dusting
CHOC HAZELNUT FILLING
1/3 cup (50g) roasted hazelnuts, finely chopped
1/4 cup (100g) Nutella choc hazelnut spread
1/2 teaspoon vanilla essence
ORANGE PISTACHIO FILLING
2 tablespoons caster sugar
grated rind 1/2 orange
1 tablespoon fresh orange juice
50g shelled pistachio, finely chopped

Method

Combine the ricotta and cream together and divide evenly into 2 mixing bowls. For the Choc Hazelnut Filling, mix half the hazelnuts, Nutella and vanilla into one portion of ricotta. For the Orange Pistachio Filling, mix in the sugar, orange rind, juice and half the pistachios. Pipe each filling into cannoli shells (you can do half in each side if you like!) and dip the ends into the corresponding nuts. Dust with icing sugar and serve immediately or refrigerate until serving.

Tips

* Use full fat Italian-style ricotta that is cut from the wheel not smooth spreadable ricotta.

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