For National Pistachio Day, I share my Super Simple Cannoli Cups recipe.
Super Simple Cannoli Cups
The magic of cannoli pastries has as much to do with the Ricotta Impastata filling as it does with the delectable pastry rolls. However, we can also enjoy the yumminess without making the pastries.
2 c (16 oz) whole milk ricotta cheese
½ heaping cup powdered sugar (Confectioners’ sugar)
1/2 tsp 100% pure vanilla extract (or spiced rum or brandy)
¼ – ½ tsp ground cinnamon
½ tsp dried orange peel (or 1 tsp fresh orange zest), optional
Garnishes: coarsely chopped pistachios and mini chocolate chips
Place drained ricotta in a large mixing bowl; stir in sugar, vanilla, cinnamon, and orange peel thoroughly. Spoon (or pipe) into your individual serving dishes. Garnish and chill till serving time.
KISS Notes: Powdered, not granular sugar, is needed for this recipe, as regular sugar will leave an undesirable, slightly grainy texture. It’s best to let ricotta drain in a cheesecloth-lined fine-mesh sieve over a bowl in the refrigerator for at least 2 hours or overnight. While this is especially important when filling cannoli pastry tubes, it is an optional step for this recipe. (When making cannoli pastries, double this recipe for the filling.)
