Italian Cannoli Recipe From Top Chef Leah Cohen

By SMW Staff

Leah Cohen, executive chef at Centro Vinoteca and a popular Top Chef contestant spent one and a half years in Italy. Cohen says, “I went alone and I went for myself. For my career. I did a six-month slow foods program that focused on regional Italian cooking. Every three days a new chef and region was taught. Then after the program I got a working visa and spent one year working at a Michelin starred restaurant in Sicily. It was an amazing experience. It was something I was determined to experience. Traveling on my own, focusing on cooking.”

Her hard work has resulted in this delicious Italian cannoli recipe.

Cannoli with Orange Sauce and Pistachios


For dough:Italian Cannoli Recipe Cannoli with Orange Sauce and Pistachios

  • 500 g all purpose flour
  • 50 g butter, softened
  • 3 g cinnamon
  • 10 g cocoa powder
  • 1 whole egg
  • 180 g sweet maralsa


  • 500 g sheep’s milk ricotta
  • 200 g sugar
  • 1 tbs vanilla extract

Orange sauce:

  • 1/2 cup fresh orange juice
  • 2 g xantham gum

To assemble: Pipe ricotta filling into the cannoli shell, dip into crushed pistachios and sprinkle with powdered sugar. Spoon orange sauce on the bottom of a plate and put cannoli on top.

Click here for Leah Cohen’s Pan-Seared Trout over Roasted Market Vegetables.

More Dessert Recipes

C is for Cookie

Brownies, Beautiful Brownies!

Single-Girl Melty Chocolate Peanut Butter Cake