Pistachio Cannoli
Indulge in the authentic flavors of Italy with these Pistachio Cannoli, a decadent twist on the classic dessert. Flaky, golden-brown shells made with a hint of cocoa are fried to perfection, then filled with a creamy ricotta mixture infused with pistachio paste, sweet vanilla, and mini chocolate chips. The filling is velvety smooth, while the cannoli ends are elegantly dipped in crunchy chopped pistachios for added texture and a nutty finish. Perfectly dusted with powdered sugar, these homemade treats are ideal for special occasions or an indulgent dessert. With a balance of sweetness, crunch, and creamy delight, these cannoli will transport your taste buds straight to Sicily! Keywords: Pistachio Cannoli recipe, Italian desserts, ricotta filling, homemade cannoli, pistachio desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 Egg yolk
- 0.5 cup Marsala wine or sweet red wine
- 1 Egg white
- 4 cups Vegetable oil (for frying)
- 2 cups Whole milk ricotta cheese
- 1 cup Powdered sugar
- 0.5 cup Pistachio paste
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pistachios
- 0.5 cup Mini chocolate chips
- 0.25 cup Pistachio nuts (coarsely chopped, for garnishing)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large bowl, combine flour, granulated sugar, cocoa powder, and salt.
Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Stir in the egg yolk and Marsala wine; knead the mixture in the bowl until it forms a dough.
Transfer to a lightly floured surface, knead for about 5-7 minutes until smooth. Wrap in plastic and chill for at least 30 minutes.
In the meantime, prepare the filling: Strain the ricotta through a cheesecloth or fine sieve to remove excess moisture.
In a medium bowl, combine strained ricotta, powdered sugar, pistachio paste, and vanilla extract. Mix until smooth. Fold in the chopped pistachios and mini chocolate chips. Chill in the refrigerator.
After the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness.
Cut circles of dough using a 4-inch round cutter. Wrap each circle around a metal cannoli form, sealing the edges with beaten egg white.
Heat the vegetable oil to 350°F (175°C) in a heavy, deep saucepan or deep fryer.
Carefully fry the cannoli shells in batches until golden brown, about 2-3 minutes each. Remove with tongs and drain on paper towels.
Once cool enough to handle, gently remove shells from forms.
Fill a pastry bag with the pistachio ricotta filling and pipe into each shell, filling from both ends.
Dip each end of the filled cannoli in chopped pistachios if desired.
Dust finished cannoli with additional powdered sugar before serving.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 20.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
