Pistachio Cannoli Shells Filling (Print Version)
# Ingredients:
→ Cannoli Shells
01 -
250 g all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon unsweetened cocoa powder
04 -
0.25 teaspoon salt
05 -
2 tablespoons unsalted butter, cold, cubed
06 -
1 large egg yolk
07 -
120 ml Marsala wine or dry white wine
08 -
1 tablespoon white vinegar
09 -
1 egg white
10 -
Vegetable oil, for deep frying
→ Pistachio Ricotta Filling
11 -
450 g whole milk ricotta cheese, drained well
12 -
75 g powdered sugar, or to taste
13 -
120 g pistachio paste
14 -
0.5 teaspoon vanilla extract
15 -
30 g crushed pistachios, plus extra for garnish
→ Garnish
16 -
60 g crushed pistachios
17 -
60 g mini chocolate chips (optional)
18 -
Powdered sugar, for dusting
# Instructions:
01 -
In a large mixing bowl, combine flour, sugar, cocoa powder, and salt. Add cold butter and work into the dry ingredients until the mixture resembles coarse crumbs.
02 -
Blend in the egg yolk, Marsala wine, and vinegar until a cohesive dough forms.
03 -
Transfer dough to a floured surface and knead for 5–7 minutes until smooth. Wrap in plastic and refrigerate for 1 hour.
04 -
Roll dough out on a floured surface to 1.5 mm thickness. Cut into 8–10 cm rounds.
05 -
Wrap each dough round around a metal cannoli tube, sealing the edge with egg white.
06 -
Heat vegetable oil in a deep pan to 190°C.
07 -
Fry each shell for 1–2 minutes or until golden brown. Drain on paper towels and cool slightly before carefully removing tubes.
08 -
Place ricotta in a cheesecloth-lined sieve and press to extract excess moisture.
09 -
In a bowl, combine ricotta, powdered sugar, pistachio paste, vanilla extract, and 30 grams crushed pistachios. Stir until smooth and homogeneous.
10 -
Cover and refrigerate filling for at least 30 minutes to firm.
11 -
Transfer filling into a piping bag with a round tip. Pipe into shells from both ends for even distribution.
12 -
Dip each cannoli end into crushed pistachios or mini chocolate chips. Dust with powdered sugar and serve immediately for optimal crispness.
# Notes:
01 -
Ensure the ricotta is thoroughly drained to prevent a soggy shell.
02 -
Fill shells just before serving to maintain their crisp texture.
03 -
If pistachio paste is unavailable, blend shelled pistachios with a little neutral oil until smooth.