• 13 cup all-purpose flour, packed
  • 14 cup white sugar
  • 18 tsp ground cinnamon
  • 18 tsp freshly grated nutmeg
  • 18 tsp kosher salt
  • 1 tbsp melted butter
  • 2 tbsp marsala wine (or flavored liquid)
  • 1 large egg white

Sweet Cheese Filling

  • 1 12 cups ricotta cheese
  • 12 cup cream cheese
  • 1 orange, zested
  • 1 lemon, zested
  • 13 cup chopped dark chocolate
  • honey to taste
  • 14 cup chopped pistachio nuts


Make the shells

  • Preheat oven to 375°F
  • In a medium mixing bowl
    • Add all the ingredients
    • Whisk until you have a smooth, spreadable batter
  • Brush a silicon baking mat with melted butter
  • Transfer 2 tbsp of batter and smooth out a circle ~6″ across
    • Only do 2 per sheet
  • Bake at 375°F for ~10–12 minutes, until they’re golden through most of the shell
  • Make molds out of aluminum foil to form the shells
    • Make cylinders ~2″ in diameter
  • Put on gloves
  • Quickly roll the hot shells over the aluminum forms (seam on the bottom)
  • Let cool completely

Make the filling

  • Add all the ingredients to a large mixing bowl
  • Mix with a silicon spatula
  • Add honey until it’s sweet enough
  • Transfer to a piping bag with an open tip


  • Pipe filling into each shell
  • Garnish ends with chopped pistachios


Once assembled, these really need to be eaten immediately, they won’t hold up for hours. The filling can be made far in advance and refrigerated. The shells can be made anytime same day.

An alternate shell could be made from puff pastry.