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Kataifi Cannoli
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  • Serving

Cannoli-Style Kataifi Stuffed with Ricotta, Mascarpone, and Pistachios

Introduce a Levantine-inspired dessert to your menu with this crispy kataifi pastry shaped into cannoli shells, filled with a creamy blend of Ricotta and Mascarpone, enriched with pistachios and drizzled with rich chocolate. This innovative twist on traditional flavours offers a unique and indulgent experience to your diners. 
Inspired by the viral Dubai chocolate sensation, this dessert combines familiar ingredients in a novel presentation, appealing to customers seeking both authenticity and a modern flair. 

 
View The Recipe

Ingredients

  • 1 pack Kataifi pastry
  • 250 g Butter, unsalted, melted 
  • 350 g Mascarpone 
  • 250 g Ricotta
  • 1 tsp Orange blossom
  • 1 tsp Rose water
  • 200 g Apricot puree 
  • 1 tsp Orange blossom
  • 1 tsp Rose water
  • 250 ml Water
  • 125 g Granulated sugar
  • 15 ml Lemon juice
  • 1 tsp Orange blossom
  • 1 tsp Rose water
  • 150 ml Cream 30% fat
  • 75 gr Dark chocolate drops 70%
  • 3 tbsp Crushed pistachios
  • Dried rose petals

Directions

Kataifi Cannoli

  1. For the kataifi cannoli, generously brush the kataifi pastry with melted butter.
  2. Slowly wrap the pastry around the cannoli mould.
  3. Bake in oven at 170°C for 8 minutes until the cannoli turn a golden-brown colour.
  4. For the cream stuffing, in a stainless-steel bowl, whisk together the Mascarpone, Ricotta, orange blossom, and rose water together.
  5. Fill the cream mix in a piping bag with a star nozzle. Leave in fridge to rest.
  6. Mix the apricot puree with orange blossom and rose water and set aside until plating. 
  7. For the sugar syrup, in a medium pot, bring the sugar, lemon juice, and water to a boil. Simmer for 5 minutes on low heat. Remove from heat and add the orange blossom and rose water. Leave to cool.
  8. For the chocolate sauce, in a small pot, bring the cream to a boil, remove from heat and add the dark chocolate. Whisk until the chocolate is completely melted. 
Plating

  1.  Pipe the kataifi cannoli with the cream mix and put them on a tray lined with parchment paper.
  2. Generously drizzle the cannoli with sugar syrup.
  3. Lightly drizzle with chocolate sauce.
  4. Scatter liberally with crushed pistachios.
  5. Scoop a couple of tablespoons of the apricot sauce on a plate then carefully lay the stuffed cannoli on the sauce.
  6. Scatter with dried rose petals.

 


Chef Jonathan Thauberger


'“A combination of Saputo Ricotta and Mascarpone shares similarities with ashta due to the creamy, smooth textures and mild, slightly sweet flavours. While ashta is a traditional Middle Eastern cream often made with milk and a touch of orange blossom or rose water for fragrance, ricotta and mascarpone can mimic the richness and creaminess of ashta in many dishes.”
—Chef Dory Masri 
Chef Consultant 
Executive Chef, Mezzmiz, Montreal 


Recommended Products

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Ricotta

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From lasagna to ravioli to cannoli and more, mild and creamy Ricotta is a key ingredient in a variety of classic Italian dishes.

Mascarpone

Mascarpone

Imported from the Italian region of Lodi and free of added preservatives, this Mascarpone is made from Italian cream and simple ingredients.

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