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Pistachio Cannoli

Irresistible Pistachio Cannoli: A Delicious Twist on Tradition

Enjoy these irresistible Pistachio Cannoli, a delightful twist on tradition with creamy filling and crunchy shells.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine Italian
Servings 12 cannoli
Calories 250 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Cannoli Tubes
  • Deep fryer

Ingredients
  

Shells

  • 2 cups all-purpose flour a versatile base for a crispy texture
  • 2 tablespoons unsweetened cocoa powder adds a subtle chocolate flavor that complements the pistachios
  • 0.5 teaspoon salt enhances the sweetness of the cannoli
  • 1 tablespoon sugar for a hint of sweetness in the shell
  • 1 large egg binds the ingredients and contributes to the dough's structure
  • 0.5 teaspoon white wine vinegar helps to create a tender texture in the shells
  • 2 tablespoons butter, softened adds richness and flavor to the dough

Filling

  • 1 cup ricotta cheese provides a creamy base with a slightly grainy texture
  • 1 cup mascarpone cheese adds luxury and a silky smoothness to the filling
  • 0.5 cup powdered sugar sweetens the filling
  • 0.75 cup finely chopped pistachios infuses the filling with nutty flavor and crunch
  • 1 teaspoon vanilla extract enhances the overall flavor of the filling
  • 0.25 teaspoon ground cinnamon introduces a warm spice that pairs beautifully with the other flavors

Instructions
 

Making the Cannoli

  • In a large mixing bowl, whisk together flour, cocoa powder, salt, and sugar. Incorporate egg, vinegar, and butter, mixing until crumbly.
  • Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic.
  • Refrigerate the wrapped dough for at least 30 minutes.
  • Combine ricotta, mascarpone, powdered sugar, pistachios, vanilla, and cinnamon in a bowl. Stir until smooth.
  • Roll out the chilled dough until thin (⅛ inch). Cut out circles for cannoli.
  • Wrap dough circles around cannoli tubes, overlapping edges slightly and sealing with water.
  • Heat oil to 350°F (175°C). Fry dough tubes for 2-3 minutes until golden brown. Drain on paper towels.
  • Allow shells to cool completely before removing tubes.
  • Fill each cannoli with pistachio filling using a piping bag.
  • Dust filled cannoli with powdered sugar and chopped pistachios before serving.

Notes

Make sure to chill the dough to get the best texture. Use a thermometer to check oil temperature for frying.

Nutrition

Serving: 1cannoliCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1mg
Keyword Cannoli Recipe, dessert recipe, Easy Cannoli, Homemade Cannoli, Italian Desserts, Pistachio Cannoli
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