Pistachio Cannoli Crispy Creamy (Printer-Friendly Version)
Crispy shells paired with creamy pistachio ricotta, garnished with crushed pistachios and a light dusting.
# What You'll Need:
→ Cannoli Shells
01 -
2 cups all-purpose flour (8.8 oz)
02 -
2 tablespoons granulated sugar
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1 teaspoon unsweetened cocoa powder
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1/4 teaspoon salt
05 -
2 tablespoons cold unsalted butter, cubed
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1 large egg yolk
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1 tablespoon white vinegar
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1 large egg white (for sealing)
09 -
Vegetable oil, for frying
→ Pistachio Ricotta Filling
10 -
2 cups whole milk ricotta cheese, well-drained (15.9 oz)
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3/4 cup powdered sugar
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1/2 cup pistachio paste
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1/2 teaspoon vanilla extract
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1/4 cup crushed pistachios, for garnish
→ Decoration
15 -
1/2 cup crushed pistachios
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1/2 cup mini chocolate chips (optional)
17 -
Powdered sugar, for dusting
# Steps to Follow:
01 -
Combine flour, sugar, cocoa powder, and salt in a large bowl. Cut in cold butter until mixture is crumbly. Stir in egg yolk and vinegar until a dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Wrap and refrigerate for 1 hour.
02 -
Roll chilled dough to 1/16 inch thickness on a floured surface. Cut into 3- to 4-inch circles. Wrap each around a metal cannoli tube, sealing edges with egg white. Heat vegetable oil to 375°F in a deep pan.
03 -
Fry wrapped dough in hot oil until golden, 1 to 2 minutes. Drain on paper towels and cool slightly before removing tubes carefully.
04 -
Drain ricotta using cheesecloth to remove excess moisture. Blend ricotta with powdered sugar, pistachio paste, and vanilla until smooth. Refrigerate 30 minutes to firm.
05 -
Transfer filling to a piping bag with a round tip. Pipe filling into shells from both ends evenly.
06 -
Dip cannoli ends in crushed pistachios or mini chocolate chips. Lightly dust with powdered sugar. Serve immediately for optimal crispness.
# Additional Tips:
01 -
To preserve shell crispness, store unfilled shells in an airtight container at room temperature for up to one week. Reheat at 300°F for 5 minutes before filling.
02 -
Filled cannoli are best eaten immediately; refrigeration causes sogginess. Keep filling and shells separate until serving.
03 -
To freeze, store shells and filling separately. Thaw shells at room temperature and re-crisp in oven before filling.