Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cannoli di Pandoro Ripieni di Ricotta con Canditi e Cioccolato

Pandoro Cannoli Filled with Ricotta, Candied Fruit, and Chocolate Chips

Name: Pandoro Cannoli Filled with Ricotta, Candied Fruit, and Chocolate Chips
Total time: 1800 s
Yield: 12 servings
Ingredients: 1 Pandoro (about 1 lb 10 oz or 750 grams); 1 cup whole milk ricotta cheese (about 250 grams); 1/3 cup granulated sugar (about 80 grams); 2 tablespoons chocolate chips (about 30 grams); Vanilla extract, to taste; 2 tablespoons diced candied fruit (I used guava) (about 30 grams); 1 beaten egg, for sealing the cannoli; as needed Chopped pistachios,; as needed Powdered sugar,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

Every Christmas I end up with leftover Pandoro, and I’ve always reused it as an ingredient for new desserts. This year on TV, Federico Fusca showed how to turn slices of Pandoro into cannoli, filling them with a mascarpone and sweetened condensed milk cream. My version uses the classic Sicilian cannoli filling: ricotta, candied fruit, and chocolate chips. It’s a quick and impressive recipe that my guests absolutely loved.

Dolce per Amore @dolceperamore

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Ingredients

30 minutes

12 servings

1Pandoro (about 1 lb 10 oz or 750 grams)
1 cupwhole milk ricotta cheese (about 250 grams)
1/3 cupgranulated sugar (about 80 grams)
2 tablespoonschocolate chips (about 30 grams)
Vanilla extract, to taste
2 tablespoonsdiced candied fruit (I used guava) (about 30 grams)
1beaten egg, for sealing the cannoli
as neededChopped pistachios,
as neededPowdered sugar,

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Steps

30 minutes

1

Slice the Pandoro into thin pieces. Use a rolling pin to flatten and compact each slice, then cut out 4 1/2-inch (11 cm) circles.
2

Brush the edge of each circle with beaten egg and roll it around a classic metal cannoli tube.
3

Bake in the oven at 375°F (190°C) for about 8–10 minutes. Let cool, then carefully remove the metal tube.
4

Meanwhile, make the filling: In a bowl, mix the ricotta with the sugar and vanilla extract until smooth. Add the diced candied fruit and chocolate chips, mix well, and transfer the filling to a piping bag.
5

Fill the cannoli shells and dip one end in chopped pistachios.
6

Serve the Pandoro Cannoli filled with Ricotta Cream, generously dusted with powdered sugar.

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Cooksnaps

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Dolce per Amore @dolceperamore

Published in the US on June 24, 2025 14:01

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)

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