Take the Kataifi pastry out of the freezer and allow it to warm to room temperature while preheating your oven to 170°C (340°F).

Unravel the Kataifi pastry in a large bowl, then pour the melted butter over it. Gently mix it with your fingers to ensure every strand is coated.

Measure about 45g of the buttery Kataifi pastry, then wrap it around a cannoli cylinder tightly using an additional 10g of pastry to secure it.

Bake the assembled cannoli shells for approximately 20 minutes or until they turn golden brown and crispy.

In a mixing bowl, combine the fresh ricotta cheese, icing sugar, and ground cinnamon. Blend until smooth, then transfer the mixture into a piping bag.

Gently pipe the ricotta mixture into each cooled Kataifi shell.

Dip the ends of the filled cannoli in melted dark chocolate, then roll them in finely chopped pistachios and dust with icing sugar.