Description
Delight in the rich flavors of homemade pistachio cannoli with a crispy shell and creamy filling.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter – Cold, cut into small cubes
- 1 Large egg yolk
- ½ cup Dry white wine
- ¼ teaspoon Fine salt
- Vegetable oil – For deep frying shells
- 1 ½ cups Whole milk ricotta – Strained twice
- 1 cup Shelled pistachios – Toasted, finely ground
- ½ cup Powdered sugar – Adjust to taste
- 2 tablespoons Heavy cream
- 3 tablespoons Mascarpone cheese
- 1 teaspoon Pure vanilla extract
- ½ cup Chopped pistachios – For dipping filled ends
- ½ cup Mini chocolate chips – Optional
- Powdered sugar – For dusting
Instructions
- Mix the flour, granulated sugar, and salt in a large mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Whisk the egg yolk and dry white wine together in a separate bowl. Add to the flour mixture and knead until smooth.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and cut into 4-inch circles.
- Wrap each circle around a cannoli tube, sealing the edges with egg white.
- Heat the vegetable oil to 375°F and fry the shells until golden brown.
- Cool the shells completely and remove from the tubes.
- Toast and grind the pistachios. Strain the ricotta and beat the mascarpone; fold in remaining filling ingredients.
- Pipe the filling into the shells, dip ends in chopped pistachios and dust with powdered sugar.
- Enjoy immediately for the best taste.
Notes
Make the dough a day in advance and store in the refrigerator. Use an air fryer for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg