Butteroo Cannoli
Butteroo Pistachio Cannoli
Crisp cannoli shells filled with a creamy pistachio-ricotta filling made with real Butteroo. A pistachio twist on the Italian classic — no frying required.
INGREDIENTS
• 12 store-bought cannoli shells
• 2 cups whole-milk ricotta, drained
• 0.3 cups Butteroo pistachio spread
• 0.5 cups powdered sugar, plus more for dusting
• 0.5 teaspoons vanilla extract
• 0.3 cups mini chocolate chips (optional)
• 0.3 cups crushed pistachios, for the ends
STEPS
1. Drain the ricotta: Set the 2 cups whole-milk ricotta, drained in a fine-mesh sieve or cheesecloth over a bowl and let it drain in the fridge for a few hours or overnight. Well-drained ricotta is the secret to a thick, non-watery filling.
2. Make the filling: In a bowl, whisk together the drained 2 cups whole-milk ricotta, drained, 0.3 cups Butteroo pistachio spread, 0.5 cups powdered sugar, plus more for dusting, and 0.5 teaspoons vanilla extract until smooth and creamy. Taste and add a little more powdered sugar if you like it sweeter.
3. Chill the filling: Fold in the 0.3 cups mini chocolate chips (optional) if using. Cover and chill the filling so it firms up and the flavors meld.
4. Fill the shells: Spoon the filling into a piping bag (or a zip-top bag with a corner snipped off). Pipe into each of the 12 store-bought cannoli shells from both ends until full.
5. Garnish and serve: Dip both exposed ends into the 0.3 cups crushed pistachios, for the ends, dust the cannoli with powdered sugar, and serve right away while the shells are still crisp.
NOTES
The key to crisp cannoli: drain the ricotta well and fill the shells right before serving so they don't go soft. To drain, set the ricotta in a fine-mesh sieve or cheesecloth over a bowl in the fridge for a few hours (or overnight) to remove excess liquid. Make ahead: the filling keeps in an airtight container in the fridge for up to 2 days — just fill and garnish when you're ready to serve. For an extra Butteroo touch, drizzle a little warmed spread over the finished cannoli. Allergen note: contains tree nuts (pistachios), milk, soy, and wheat (shells).