Description
Delight in the classic Italian dessert Pistachio Cannoli, featuring crisp fried shells filled with a creamy ricotta and pistachio mixture. This recipe includes homemade shells or the option to use store-bought, with a rich filling enhanced by vanilla and a hint of orange zest. Finished with chopped pistachios and a dusting of powdered sugar, these cannoli make an irresistible treat perfect for any occasion.
Ingredients
Scale
For the Filling:
- 1 1/2 cups whole milk ricotta cheese (well-drained)
- 3/4 cup powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/2 cup finely chopped pistachios
For the Shells (or use store-bought):
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (cold, diced)
- 1 egg yolk
- 1/4 cup white wine or water (as needed)
- Vegetable oil for frying
For Assembly:
- 1/2 cup chopped pistachios (for decorating ends)
- Powdered sugar (for dusting)
- Optional: melted chocolate for dipping shell edges
Instructions
- Make the shells (skip if using store-bought): In a bowl, mix together the flour, sugar, and salt. Cut in the cold, diced butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually incorporate the white wine or water until a firm dough forms. Knead briefly, then wrap in plastic wrap and chill for 30 minutes.
- Roll and shape the shells: Roll the dough out thin, about 1/8 inch thick. Cut into 4-inch circles. Wrap each circle around a metal cannoli tube, sealing the edge with a little water to secure the shape.
- Fry the shells: Heat vegetable oil to 350°F (175°C). Fry 2 to 3 shells at a time until golden brown, approximately 1 to 2 minutes. Drain on paper towels and allow to cool. Carefully remove the shells from the cannoli tubes once cool enough to handle.
- Prepare the filling: In a bowl, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, and orange zest (if using). Gently fold in the finely chopped pistachios. Chill the filling for at least 30 minutes to firm up.
- Assemble the cannoli: Just before serving, pipe the chilled pistachio ricotta filling into each shell. Dip the ends of each filled cannoli into the chopped pistachios for decoration. Lightly dust the cannoli with powdered sugar. Optionally, dip the shell edges in melted chocolate before filling for extra indulgence.
Notes
- Make sure the ricotta cheese is well-drained to avoid a runny filling and ensure a creamy texture.
- If using store-bought cannoli shells, skip the shell-making steps for a quicker preparation.
- For added decadence, dip the shell ends in melted chocolate before filling and decorating.
- Chilling both the dough and the filling improves texture and flavor development.
- This recipe is best served fresh to keep the shells crisp.
