Irresistible Cannoli

Follow our step-by-step guide on how to make Irresistible Cannoli.

1. Step 1

   Place the ricotta cheese in a fine-mesh strainer over a bowl and let it drain for 8 hours to overnight to remove excess moisture.

2. Step 2

   Preheat your oven to 375°F (190°C). Line a baking sheet with a silicone mat and brush it with 1 teaspoon of melted butter.

3. Step 3

   In a mixing bowl, combine flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon of melted butter, Marsala wine, and egg white. Whisk until the mixture is smooth and spreadable.

4. Step 4

   Spoon about 2 tablespoons of the batter onto the prepared baking sheet, swirling it gently from the center to create a thin circle about 6 inches in diameter. Fit 2 circles per pan.

5. Step 5

   Bake in the preheated oven for 10 to 12 minutes, or until the edges are browned and the centers have golden spots.

6. Step 6

   While the shells are baking, twist pieces of aluminum foil into 7-inch long cylinders, about 2 inches thick, to create molds.

7. Step 7

   Once the shells are baked, quickly roll each one around a foil mold, seam-side down. Press gently with a spatula until they hold their shape. Repeat with the remaining batter, baking and shaping in batches, and let the shells cool completely.

8. Step 8

   For the filling, mix the drained ricotta, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey in a bowl until well combined. Transfer the mixture to a plastic pastry bag and cut off one corner.

9. Step 9

   Pipe the filling into one end of each shell until it slightly overflows, then fill the other end. Garnish the exposed filling with chopped pistachios. Serve within an hour or two for the best texture.