Disney Enchanted Baking by Thibauld Villanova is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Ricotta and Pistachio Cannoli

Giulia and her father welcome Luca and Alberto into their home by sharing their delicious Italian seaside cuisine. Cannoli are rich traditional pastries that epitomize the sweetness and generosity of Italian culture. With their cherry-cheese filling, crunchy exterior, and pistachio-dotted finish, these Portorosso Cannoli are irresistible!

PREP TIME: 20 minutes

COOK TIME: 7 to 8 minutes

INGREDIENTS

YIELD: 6 SERVINGS

CANNOLI

¼ cup butter

2 egg whites

Salt

¾ cup powdered sugar

½ cup flour

1 vanilla bean

RICOTTA CREAM

1¼ cups ricotta cheese

⅓ cup powdered sugar

2 tablespoons candied cherries

⅔ cup crushed pistachios, for garnish

EQUIPMENT

Hand mixer or whisk

Piping bag

6 stainless-steel cannoli tubes

Skimmer

1. Make the cannoli shell dough: In a small saucepan, melt the butter over low heat, and clarify it: Use a small skimmer to remove the foamy milk solids from the top, leaving behind a clear, golden liquid. Remove from heat, and let cool slightly.
2. Add the egg whites and a pinch of salt to a large mixing bowl. Use a whisk or a hand mixer to beat the egg whites until they form stiff peaks, gradually adding in the powdered sugar as you go. When the egg mixture has stiffened, gradually stir in the flour. Slowly add the melted butter by pouring it down the side of the mixing bowl. Finally, use the tip of a knife to scrape the seeds from the vanilla bean, and fold them gently into the cannoli shell dough. Set the dough aside.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
   Use a soup spoon to scoop small mounds of cannoli dough onto the parchment paper. Flatten the mounds into circles about 3 to 4 inches in diameter. Bake for 7 to 8 minutes.
4. Remove the baking sheet from the oven. Carefully unstick each dough round (which should be cooked but still flexible), and roll around one of the cannoli tubes. Leave the dough around the tube briefly to set, and then gently slide it off. Cover the cannoli shells with a clean cloth until you are ready to fill them.
5. Make the ricotta cream: Place the ricotta in a large mixing bowl, and add the powdered sugar. Whisk vigorously until smooth and luscious; set aside. Coarsely chop the candied cherries, and stir them into the whipped ricotta.
6. Transfer the ricotta-cherry filling to a piping bag, and fill the cannoli shells.
7. Cover the ends of your cannoli with crushed pistachios by pressing the nuts into the surface of the ricotta. Buon appetito!

Recipe published with permission from Insight Editions.