Lemon and pistachio cannoli | Uncategorised recipes | Jamie magazine (2025)

FAQs

Is mascarpone or ricotta better for cannoli? ›

Is cannoli made with ricotta or mascarpone? Cannoli is traditionally made with ricotta, but some people prefer mascarpone. It simply depends on your personal preference.

First things first, the word “cannoli” is actually plural. If you've spent any time studying Italian, than you already know that the singular form of cannoli is “cannolo” (and yes, this means that “spaghetti” is also plural; a single spaghetti strand is called a “spaghetto”).

Set the forms aside until cool, then continue shaping and frying the remaining cutouts the same way. Fried in a solid fat like refined coconut oil, the cannoli shells will keep up to one week in an airtight container.

Sicilian Cannoli with Pistachio Cream 150g

Ingredients: PISTACHIO Filling Cream (58%): Sugar, Vegetable Oils (Sunflower, Palm), Skimmed MILK Powder, Whey Powder (MILK), Lactose (MILK), PISTACHIO NUTS (9%), Emulsifier: SOYA Lecithin; Flavourings.

Because the filling has only a few key ingredients, purchase the best ricotta, which is made from whole milk only. Bel Gioioso is my preferred brand when I made these at home, Dragone also works.

Cannoli will become soggy for mainly two reasons. If the ricotta is not drained properly, there will be too much liquid in the cannoli filling, which will make your pastry shells soggy. Filling the cannoli too soon before serving can also give the bottom of your pastries a soggy texture.

In many parts of Italy, a singular cannoli is called a "cannolo" and multiple cannolis are simply called "cannoli." In the U.S., however, the accepted usage has become the singular "cannoli" and plural "cannolis" – so that's what we'll stick with for the remainder of this article.

In Italian, the word cannoli is plural and cannolo singular, but in English they are almost invariably referred to as cannoli. The name comes from canna, for the river reeds that were cut into sections and used as a mold to fry the pastry shells. Nowadays, commercially available metal tubes are used instead.

Oil that is too cool will cook the dough in place without bubbling it up. It results in a shell that is crunchy and hard, not crispy and light.

Unfilled cannoli shells can be stored in an airtight container at room temperature for about 1 week. The filling can be refrigerated for up to 5 days. Filled cannoli shells can be refrigerated, but will quickly become soggy. So try to eat them as soon as possible.

Will cornstarch thicken cannoli filling? ›

To thicken, add cornstarch 1 tbsp. at a time until desired consistency is reached.

One reason that could explain why the Italian staple pistachios are so incredibly popular is that their sweet, delicate, and oily taste is excellent and perfect as a flavouring for sauces, sweets, pastries, and gelato. Arguably, many fruits and nuts have the same purpose, so why are pistachios so special?

What is cannoli filling made of? It's traditionally made with ricotta cheese and sugar. As we know it today, it also contains heavy whipping cream, whipped and sweetened with sugar.

The filling in cannoli traditionally consists of ricotta, but mascarpone is also sometimes used or a combination of both. In Sicily fresh sheep's milk is used to make the ricotta. The cheese is sweetened with sugar and often flavored with vanilla, honey or a small amount of cinnamon.

However, its decadent nature means high amounts of calories, fat and artery-clogging saturated fat. Ricotta, made from milk and whey, is a much lighter alternative to cook and bake with; it has about half the calories and fat of mascarpone.

Texture: Ricotta has a grainy texture, like cottage cheese, and mascarpone has a smooth, creamy texture, similar to heavy whipping cream. Mascarpone is a more spreadable cheese than ricotta. Taste: Ricotta is brighter and more acidic than mascarpone. Mascarpone has a slightly sweet, milky flavor.