Cannoli With Orange Sauce and Pistachios

'Chef's Table' and Centro Vinotecha

Centro Vinoteca chef Leah Cohen divulges her secret Sicilian dessert.
Difficulty: Moderate
Cook Time: min


  • For dough:
  • 500 g all purpose flour
  • 50 g butter, softened
  • 3 g cinnamon
  • 10 g cocoa powder
  • 1 whole egg
  • 180 g sweet maralsa
  • Filling:
  • 500 g sheep's milk ricotta
  • 200 g sugar
  • 1 tbs vanilla extract
  • Orange sauce:
  • 1/2 cup fresh orange juice
  • 2 g xantham gum
  • Cooking Directions

    For dough:

    Put all ingredients in a kitchen aid; use the dough hook attachment. Once the dough forms a ball, take out of kitchen aid and knead in counter top for 3 minutes. Refrigerate for at least 2 hrs.

    Once the dough is ready, roll out on a pasta machine to number 2. Form around cannolli molds and fry at 350 degrees until crispy around 2 minutes


    Mix all ingredients in kitchen add using whisk attachment. Whisk until mixture is smooth.

    Orange sauce: Whisk the xantham gum into the orange juice. Once the juice thickens strain though a chinois.

    To assemble: Pipe ricotta filling into the cannolli shell, dip into crushed pistachios and sprinkle with powdered sugar. Spoon orange sauce on the bottom of a plate and put cannoli on top.

    Recipe Summary

    Main Ingredients: sweet maralsa, flour, cinnamon, orange juice

    Course: Dessert, Snack

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