There’s something undeniably special about cannoli. These fried pastry tubes, filled with a sweet and rich ricotta cream, are a delightful indulgence. But if you’re looking to elevate your cannoli experience, look no further than a decadent pistachio cream filling. The vibrant green hue and nutty flavor of pistachios take this classic dessert to a whole new level.
This guide will walk you through everything you need to know to create show-stopping pistachio cannoli, from making the crispy shells to whipping up a smooth and flavorful pistachio cream.
Ingredients:
For the Cannoli Shells (Makes about 20 shells):
1 ¾ cups all-purpose flour
For the Pistachio Cream Filling:
3 cups whole-milk ricotta cheese, drained
Directions:
Making the Cannoli Shells:
1. Prep the Dough: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until it resembles coarse crumbs.
2. Create the Well: Make a well in the center of the dry ingredients. Add the egg and Marsala wine, and gently mix with a fork until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Be careful not to over-knead.
4. Rest and Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Frying the Cannoli Shells:
1. Heat the Oil: Fill a large pot with enough canola oil to come at least 3 inches deep. Heat the oil over medium-high heat to around 375°F (190°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to a thin sheet, about 1/16 inch thick. The dough should be translucent when held up to the light.
3. Cut the Dough: Using a pizza cutter or a sharp knife, cut the dough into 4-inch squares. If you don’t have cannoli forms, you can use metal piping tips instead.
4. Shape the Shells: Wrap each dough square diagonally around a cannoli form or piping tip, overlapping the edges slightly. Brush the seam with a little water to help it seal.
5. Fry the Shells: Carefully lower the cannoli shells into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Use tongs to gently turn the shells as needed for even browning.
6. Drain and Cool: Remove the shells from the oil and let them drain on paper towels. Once cool enough to handle, carefully remove the cannoli forms or piping tips. Let the shells cool completely before filling.
Making the Pistachio Cream Filling:
1. Whip the Ricotta: In a large bowl, using an electric mixer fitted with the whisk attachment, whip the ricotta cheese until smooth and creamy.
2. Incorporate the Pistachio Paste: Add the pistachio paste and powdered sugar to the ricotta and continue mixing on low until fully combined.
3. Flavor Up: Stir in the vanilla extract and mix until well incorporated.
4. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the pistachio cream for at least 30 minutes, or until chilled and thickened.
Filling and Serving the Cannoli:
1. Transfer the Filling: Transfer the chilled pistachio cream to a piping bag fitted with a star tip (optional). If you don’t have a piping bag, you can spoon the filling into the cannoli shells.
2. Fill the Shells: Pipe or spoon the pistachio cream into the cooled cannoli shells. Fill them generously, but not so much that the filling oozes out the ends.
3. Garnish (Optional): Dip the ends of the filled cannoli shells in chopped pistachios for an extra nutty crunch.
4. Serve and Enjoy! Dust the cannoli with powdered sugar (optional) and serve immediately. These are best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours.
