Name: Pistachio Cannoli Recipe – Pasta.com
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons Pistachios (finely chopped); 2 tablespoons Sugar (granulated); ¼ teaspoon Salt; 2 tablespoons Butter (cut into small pieces); ¼ cup Marsala Wine; 1 Egg White (large, lightly beaten); Cooking Oil (as needed); 1½ cups Ricotta Cheese; 60 grams Powdered Sugar; ¼ teaspoon Vanilla Extract

Pistachio Cannoli is a delicious take on classic cannoli; these Italian desserts are sweet, crunchy, and addictive in all the right ways. Whenever you need a decadent treat, look no further than these homemade pistachio cannoli.

Pistachio Cannoli Recipe

A luxurious Pistachio Cannoli recipe that pairs homemade pastry shells with a decadent sweet ricotta cheese filling and pistachio garnish.

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Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Dessert

Cuisine Italian

Servings

Calories 273 kcal

Ingredients

125 grams Flour, all-purpose
2 tablespoons Sugar, granulated
¼ teaspoon Salt
2 tablespoons Butter, cut into small pieces
¼ cup Marsala Wine
1 Egg White, large, lightly beaten
Cooking Oil, as needed
1½ cups Ricotta Cheese
60 grams Powdered Sugar
¼ teaspoon Vanilla Extract
2 tablespoons Pistachios, finely chopped

Instructions

Make the Cannoli Shells

Heat a pot of cooking oil over medium heat to 350 degrees Fahrenheit.
Combine the first three dry ingredients in a mixing bowl. Add butter and egg white.
Next, gradually pour in wine while stirring, ensuring that a dough forms.
Knead the cannoli shell dough for 6-8 minutes by hand until smooth.
Flatten the cannoli dough into a disk, wrap it in plastic wrap, and chill for at least a couple of hours or overnight.
Once the dough has rested, divide it into 8 equal parts.
Use a rolling pin to get the dough to an even 1/4″ thickness.
Cut circles out of the rolled dough.
Wrap each circle of dough around a cannoli mold and dampen the connecting edges with a little water so they remain sealed.
Fry the cannoli in batches on each side for 1-2 minutes.
Remove the fried cannoli from the oil and drain them on paper towels.
Carefully remove the shells from the molds.

Make The Filling and Assemble the Pistachio Cannoli

Combine ricotta cheese, powdered sugar, and vanilla extract in a food processor. Blend until smooth and let the filling chill for 15 minutes in a fridge.
Add the chilled ricotta filling to a piping bag and fill each cannoli shell.
Garnish the ends with chopped pistachios, then serve immediately.