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Dried Cherry and Ginger Cannoli

3.9

(9)

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Dried Cherry and Ginger CannoliGary Moss

For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.

Cooks' Note

*Italian cream cheese; available at many supermarkets and Italian markets.

Recipe information

  • Yield

    Makes 25

Ingredients

4 cups (2 pounds) fresh ricotta cheese
2 cups powdered sugar
1 cup mascarpone cheese*
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
3/4 cup minced crystallized ginger
3/4 cup minced dried tart cherries
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
25 purchased cannoli shells
Chopped pistachios
Additional powdered sugar

Preparation

  1. Step 1

    Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)

    Step 2

    Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.

TagsPastriesDessertItalian AmericanItalianEuropeanRicottaCheeseDairyMascarponeDried CherryDried FruitFruitGingerHerbs & SpicesPistachioNutChocolateSnackNo-CookFood ProcessorBon Appétit
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