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Crisp, lightly sweet baked cannoli shells filled with bright ricotta cream, dark chocolate, pistachios, and orange zest. Baking keeps the classic Italian pastry lighter while preserving its characteristic blistered crunch.
AI-generated image
AI-generated image
A short-rested dough develops enough structure to bake into crisp, blistered shells, while drained ricotta and a small amount of mascarpone create a stable filling that balances citrus, chocolate, and toasted nuts.
Store unfilled baked shells in an airtight container at room temperature for up to 3 days. Refrigerate the ricotta filling in a covered container for up to 2 days.
Do not reheat filled cannoli. If the unfilled shells lose some crispness, warm them in a 160°C oven for 3 to 4 minutes, then cool completely before filling.
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