Homemade Pistachio Cannoli

Ingredients

• For the cannoli shells: For the cannoli shells:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 egg white, lightly beaten 1 egg white, lightly beaten
• Vegetable oil, for frying Vegetable oil, for frying
• For the filling: For the filling:
• 2 cups (500g) ricotta cheese 2 cups (500g) ricotta cheese
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 1/2 cup (70g) chopped pistachios 1/2 cup (70g) chopped pistachios
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar
• Chopped pistachios Chopped pistachios

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 22g (10g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt for the cannoli shells. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually pour in the white wine while stirring, until the dough comes together. Knead the dough on a lightly floured surface until smooth.
3. 3.
   Cover the dough with plastic wrap and let it rest for 30 minutes.
4. 4.
   In a separate bowl, prepare the filling by combining the ricotta cheese, powdered sugar, chopped pistachios, and vanilla extract. Mix well until smooth and creamy. Refrigerate the filling until ready to use.
5. 5.
   Roll out the dough on a floured surface until it is very thin, about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Wrap each circle of dough around a cannoli tube, sealing the edges with a bit of beaten egg white.
7. 7.
   Heat vegetable oil in a deep pot or fryer to 350°F (180°C). Carefully fry the cannoli shells until golden brown, about 2-3 minutes. Remove them from the oil and let them cool on a wire rack.
8. 8.
   Once the shells have cooled, gently remove them from the cannoli tubes.
9. 9.
   Fill a piping bag fitted with a star tip with the pistachio filling. Pipe the filling into each end of the cannoli shells, filling them completely.
10. 10.
    Dust the filled cannoli with powdered sugar and sprinkle chopped pistachios on top for garnish.
11. 11.
    Serve the Pistachio Cannoli immediately and enjoy!

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a high-quality ricotta cheese for a smooth and creamy filling.
• Pistachios — Toast the pistachios before chopping them to enhance their flavor. Be sure to remove the skins before toasting.

Tips & Tricks

• To prevent the cannoli shells from becoming soggy, fill them just before serving.
• If you don't have cannoli tubes, you can use metal or wooden dowels as a substitute.
• For a twist, you can dip the ends of the filled cannoli in melted chocolate before garnishing with powdered sugar and pistachios.
• Experiment with different flavors by adding a touch of orange zest or chocolate chips to the filling.
• Store any leftover cannoli shells in an airtight container to maintain their crispness.

Serving advice

Serve the Pistachio Cannoli as a delightful dessert after a traditional Italian meal. Pair them with a cup of espresso or a glass of sweet dessert wine for a perfect ending to your culinary journey.

Presentation advice

Arrange the Pistachio Cannoli on a platter, dusted with powdered sugar and garnished with chopped pistachios. Place a sprig of fresh mint in the center of the platter for an elegant touch.