Pistachio Cannoli Recipe
Pistachio Cannoli Recipe is a classic Italian dessert with a nutty twist.
Ingredients
For the Shells:
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter cold
- ¼ cup Marsala wine or white wine
- 1 egg yolk
- Oil for frying
For the Filling:
- 1 ½ cups ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios plus extra for garnish
Instructions
Make the Dough
- Mix flour, sugar, and salt in a bowl. Cut in butter until mixture resembles crumbs.
Add Egg and Wine
- Add egg yolk and wine. Mix until dough forms soft ball. Wrap and chill 30 minutes.
Roll Out Dough
- On floured surface, roll dough thin, about 1/8 inch. Cut into 4-inch circles.
Shape Shells
- Wrap each circle around cannoli tube or small rolling pin. Seal edges with water.
Fry the Shells
- Heat oil in pan to 180°C. Fry shells until golden, about 2–3 minutes. Drain on paper towels.
Cool Shells
- Let shells cool completely before filling. Remove from tubes carefully to avoid breaking.
Prepare the Filling
- Beat ricotta, powdered sugar and vanilla until smooth. Fold in chopped pistachios gently.
Fill the Cannoli
- Use piping bag or spoon to fill shells with pistachio ricotta mixture. Fill both ends slightly over edge.
Garnish
- Dip ends in extra chopped pistachios. Dust with powdered sugar for final touch.
Chill and Serve
- Chill filled cannoli for 15–20 minutes before serving. Serve fresh for best crunch.
Notes
- Use pre-made cannoli shells for faster version.
- Add chocolate chips to filling for extra flavor.
- Substitute almond extract for vanilla for variation.
- Toast pistachios for more aroma.
- Chill filling before piping for smoother results.
- Brush shells lightly with sugar syrup for extra shine.
- Use white chocolate drizzle for festive touch.
- Do not fill too early; shells can become soggy.
- Try mini cannoli for bite-sized treats.
- Store unfilled shells in airtight container for weeks.