Time: 1 hour 20 minutes cooking time plus 6 hours to freeze
(20 pieces)

Cannoli Shell
1/4 cup + 2 tablespoon sugar
2 tablespoon AP flour
2 teaspoon cocoa powder
3 tablespoon butter
1/4 cup + 1 tablespoon honey
1/4 cup pistachios, chopped finely
a pinch of salt

- Whisk together sugar, flour, and cocoa powder, and set aside.
- In a heavy bottom pot, warm butter over medium heat. Once melted, stir in sugar, salt, and honey. Let cook for 30 seconds, stirring constantly until sugar is dissolved and mixture is homogenous. Remove from heat, stir in flour mixture, followed by pistachios.
- Store mixture covered in airtight container and refrigerate until later use.
- Preheat oven to 320 degrees. Spoon batter into balls, 12 grams each, and place them on sheet pan lined with a silpat, allowing 2” on each side for spreading. When tuile is flat, bubbling, and browned, remove sheet pan from oven and let cool for a minute. Pick up batter with your hand or small offset spatula, flip it over so it’s top side down, form into a tubular mold using a 1/2” cannoli rod or a marker. Continue with the remaining circles. If the shell is too hard to roll, put back in oven for a few seconds to soften up.
- Repeat the entire baking process with the remaining batter.

Ricotta Filling
3 tablespoons pistachios
3 tablespoons slivered almonds
2 tablespoons dried apricots, diced 1/8”
4 dried dates, seeded, diced 1/8”
2 tablespoons candied ginger, diced 1/8”
1 egg white
1/3 cup confectioner’s sugar
a pinch of salt
1/2 cup ricotta
1/2 cup cream

- Toss together dried fruit and nuts.
- Beat egg whites with sugar until frothy, add sugar and salt and whip till soft peaks.
- Fold in dried fruit and nuts and form mixture into clusters about 1 tablespoon each. You should have about 20 pieces. Bake in preheated 325 degree oven until top is very lightly browned and dry to the touch, about 4 minutes. Let cool completely. In the meantime, whip cream till soft peaks.
- In a bowl, use a spatula to stir the ricotta until loosened. Break 8 pieces of the fruit/ nut clusters into the ricotta and stir gently to mix. Fold in whip cream. Save the remaining pieces for snacks later or the next time you make the recipe.
- Transfer filling in a piping bag with a 1/3” wide tip. Pipe filling generously into cannoli shells , making sure it runs from the center out, finishing up on both ends so the filling abundantly oozes out each end.
Place filled cannoli in a container, cover with lid, and store in freezer until serving.
- When serving, place cannoli in stack of 3 in the center of plate, and dust with confectioner’s sugar.

Cannoli Assembly
- Pipe filling generously into cannoli shells , making sure it runs from the center out, finishing up on both ends so the filling abundantly oozes out each end.
Place filled cannoli in a container, cover with lid, and store in freezer until serving.
- When serving, place cannoli in stack of 3 in the center of plate, and dust with confectioner’s sugar.