Dried Cherry Cannoli

Photo by Gary Moss Photography.

4 cups (2 pounds)Fresh ricotta cheese
2 cupsPowdered sugar
1 cupMascarpone cheese
1 tablespoonGrated orange peel
½ teaspoonVanilla extract
¾ cup Minced crystallized ginger
¾ cup C. J. Olson's minced dried tart cherries
4 ouncesBittersweet or semisweet chocolate, finely chopped
25Cannoli shells, purchased
Chopped pistachios
Additional powdered sugar


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.)

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.

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