When you’re in the mood for something sweet and different, nothing hits the spot quite like Pandoro Cannoli. This delightful treat brings together the fluffy, buttery goodness of pandoro with a rich and creamy ricotta filling. Imagine biting into a crispy shell packed with chocolate chips and topped with crunchy pistachios and candied orange peel. It’s a dessert that’s sure to impress family and friends, making it perfect for gatherings or a special indulgence for yourself. And while cannoli may be a traditional Italian favorite, this recipe adds a unique twist that everyone will love!
What You’ll Need for Pandoro Cannoli
To make these mouth-watering Pandoro Cannoli, gather the following ingredients:
- 5 slices of pandoro, 1 cm thick
- 500 g well drained ricotta (about 2 cups)
- 125 g powdered sugar (about 1 cup)
- A few drops rum essence
- 90 g chocolate chips (about ½ cup)
- Candied orange peel, as needed for decoration
- Chopped pistachios, as needed for decoration
- Powdered sugar, for dusting
How to Make Pandoro Cannoli
- Preheat your oven to 180 degrees C (350 degrees F). Line a baking sheet with parchment paper.
- Carefully cut the pandoro slices into 1 cm thick pieces and use a rolling pin to flatten them gently.
- Use a 12 cm diameter pastry cutter to obtain two disks from each slice of pandoro.
- Brush your cylindrical cannoli molds with butter or a little oil to prevent sticking.
- Wrap each pandoro disk around the mold, overlapping the edges slightly, and place them on your prepared baking sheet.
- Bake the pandoro shells for about 6 to 7 minutes until they’re crispy but not too dark.
- Once baked, let the shells cool completely before carefully removing them from the molds.
- In a bowl, use a fork to work the ricotta until it’s soft. Mix in the powdered sugar, chocolate chips, and a few drops of rum essence until everything is well combined.
- Fill a piping bag with the creamy filling and fill each cannoli from both ends.
- For a delightful finish, roll the filled cannoli in chopped pistachios, add some diced candied orange peel on top, and dust with powdered sugar.
- Serve immediately or let them chill in the refrigerator for a couple of hours, covered.
Serve & Enjoy Pandoro Cannoli
Serving your homemade Pandoro Cannoli is just as fun as making them! Arrange the filled cannoli on a beautiful platter and dust with a little extra powdered sugar for that restaurant-style touch. You can also add some fresh berries or a drizzle of chocolate sauce around the platter for a splash of color. These delightful treats pair wonderfully with a cup of strong coffee or a sweet dessert wine for a delightful finish to your meal.
Recipe Tips & Variations
- Make Ahead: You can prepare the pandoro shells in advance and store them in an airtight container for a day or two. Just fill them with the ricotta mixture before serving for the best texture!
- Flavor It Up: Feel free to experiment with different flavors. Adding a splash of vanilla or almond extract to the ricotta can elevate the taste even further.
- Nut Varieties: If you prefer, swap the pistachios for other nuts like walnuts or hazelnuts for a different crunch!
Pandoro Cannoli: Frequently Asked Questions
Can I use different cheese instead of ricotta?
Yes! While ricotta is traditional, mascarpone or cream cheese can work well for a creamier filling.
How long do these cannoli stay fresh?
They are best enjoyed the same day but can be stored in the fridge for up to two days. Just keep in mind that the shells may soften as they sit.
Can I make them without the rum essence?
Absolutely! If you’re avoiding alcohol or prefer not to use it, you can skip the rum essence or substitute it with a little vanilla extract for extra flavor.
Give these Pandoro Cannoli a try—you’ll be amazed at how delicious they are and how much joy they can bring. Whether for a special occasion or just a treat for yourself, these cannoli are a delightful way to enjoy the festive spirit of pandoro! Happy baking!