A Middle Eastern–Italian fusion: crispy shredded kataifi wrapped into cannoli shells and filled with classic creamy ricotta.
Ingredients (Makes 10–12 cannoli)
Kataifi Shells
- 250 g kataifi (shredded filo), thawed
- 120 g unsalted butter, melted
- 2 tbsp granulated sugar (optional, for extra crispness)
- Neutral oil spray (for molds)
Ricotta Filling
- 400 g whole-milk ricotta (well drained, very important)
- 120 g powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- Zest of ½ orange or lemon (optional but excellent)
Optional Mix-ins
- 30 g mini chocolate chips
- 2 tbsp finely chopped pistachios
Finish
- Powdered sugar, for dusting
- Chopped pistachios, toasted almonds, or chocolate drizzle
Prepare the Kataifi
- Gently separate the kataifi strands with your hands.
- Drizzle melted butter over it and toss until evenly coated.
- Mix in sugar if using.
Shape the Cannoli Shells
- Preheat oven to 180°C (350°F).
- Lightly grease metal cannoli molds.
- Take a small handful of kataifi and wrap tightly around each mold, forming a thin, even layer (wrap snugly to avoid unraveling).
Bake
- Place on a lined tray and bake 15–18 minutes, turning once, until golden and crisp.
- Cool completely, then gently slide off the molds.
Make the Ricotta Filling
- Beat drained ricotta with powdered sugar until smooth (use a sieve before mixing if ricotta is grainy).
- Add vanilla, citrus zest, and optional chocolate chips or pistachios.
- Chill 30 minutes for best texture.
Fill & Finish
- Pipe ricotta into shells just before serving.
- Dust with powdered sugar and decorate ends with pistachios or chocolate.
Pro Tips (Don’t Skip These)
- Dry ricotta = perfect filling. Drain overnight if possible.
- Fill just before serving to keep kataifi crispy.
- For extra crunch, brush shells lightly with honey syrup (1:1 honey + warm water) and rebake 2–3 minutes.
Flavor Variations
- Pistachio Cannoli: Add 1–2 tbsp pistachio paste to ricotta.
- Rose-Vanilla: Add ½ tsp rose water.
- Chocolate Ricotta: Mix in 1 tbsp cocoa powder + extra sugar.
