Oh my goodness, friends, have you ever experienced a flavor explosion so intense it sends shivers down your spine? Prepare yourself for a culinary journey unlike any other, a pistachio cannoli recipe so divine, it’ll make you question the meaning of life (and then promptly forget that question while devouring the entire batch).
This isn’t just any cannoli; it’s a symphony of textures and tastes, a crispy shell cradling a creamy, nutty filling that dances on your tongue. I remember the first time I tasted one, a sunny afternoon in Italy, the scent of warm pistachios mingling with the sweet aroma of candied orange peel. A true moment of pure bliss.
This Pistachio Cannoli Recipe boasts:
Effortless preparation, even for a culinary novice like myself.
A flavor profile that’s both rich and refreshing, a perfect balance of sweet and savory.
A stunning visual presentation that’s Instagram-worthy (and delicious).
Versatility! Perfect for parties, desserts, or a quiet night in.
Ingredients for Pistachio Cannoli Recipe
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pistachio Cannoli Recipe
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Pistachio Filling
In a food processor, combine the shelled pistachios, sugar, and a pinch of salt. Pulse until finely ground but not powdery. Add the ricotta cheese, agar-agar, lemon juice, and vanilla extract. Process until smooth and creamy. This should resemble a thick paste.
Step 2: Chill the Filling
Transfer the pistachio filling to a bowl, cover it with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set properly. This step is crucial for a firm, delicious filling.
Step 3: Prepare the Cannoli Shells
If using store-bought shells, carefully inspect them for cracks or damage. If you are making your own shells from scratch, ensure they’re completely cooled before filling.
Step 4: Fill the Cannoli Shells
Gently spoon the chilled pistachio filling into a piping bag fitted with a large round tip. Pipe the filling into the cannoli shells, filling them almost to the brim, but be careful not to overfill.
Step 5: Decorate and Serve
Once filled, sprinkle generously with chocolate chips. Arrange the filled cannoli on a serving platter. Serve immediately for a perfectly crisp shell or slightly later after chilling for a softer texture.
Step 6: Enjoy!
And there you have it, my friend a taste of culinary heaven. Serve these delectable treats with a side of espresso, a glass of sparkling fruit juice, or simply enjoy them on their own. The Pistachio Cannoli Recipe: a small bite of pure happiness.
Perfecting the Cooking Process
First, make the pistachio cream filling. Then, prepare the cannoli shells. Finally, fill the shells with the cream and garnish with extra pistachios. This ensures the shells stay crisp and the filling is perfectly chilled.
Add Your Touch
Swap pistachios for other nuts like almonds or hazelnuts. Add a touch of orange zest for a citrusy twist. Consider adding a swirl of dark chocolate ganache for extra richness.
Storing & Reheating
Store leftover cannoli in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave for a warm, gooey treat if desired.
Prepare the cannoli shells ahead of time for a stress-free process.
Don’t overfill the cannoli shells; it can lead to messy drips and cracks.
Toast the pistachios before using them for an enhanced nutty flavor and aroma.
I once made these Pistachio Cannoli Recipe for a friend’s birthday. They were a huge hit, disappearing faster than I could refill the platter!
The Glorious Pistachio Cannoli Recipe
Ingredients
: For the Pistachio Cream Filling
1 cup shelled pistachios
1/2 cup milk (dairy or non-dairy)
1/4 cup granulated sugar
1/4 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 cup heavy cream (or plant-based equivalent)
2 tablespoons agave nectar (or other sweetener)
1 tablespoon lemon juice
1/4 teaspoon salt
Ingredients
: For the Cannoli Shells
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
2 tablespoons olive oil
Water (as needed)
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
: Making the Pistachio Cream Filling
1. In a food processor, pulse the pistachios until finely ground. Set aside.
2. In a saucepan, whisk together the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and stir in the ground pistachios, vanilla extract, agave nectar and lemon juice. Cook for 1 minute, stirring continuously, then remove from the heat.
4. Let the mixture cool slightly. Then, whip the heavy cream (or plant-based equivalent) until soft peaks form. Gently fold the whipped cream into the pistachio mixture until well combined.
5. Refrigerate for at least 2 hours to allow the filling to chill and set.
Instructions
: Making the Cannoli Shells
1. In a large bowl, whisk together the flour and salt.
2. Make a well in the center and add the eggs and olive oil. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a smooth dough forms. Add a little water if needed to bring the dough together.
3. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
4. On a lightly floured surface, roll out the dough very thinly. Use a 4-inch cookie cutter or a knife to cut out circles.
5. Wrap each circle around a cannoli tube or a similar cylindrical object, overlapping the edges slightly. Press the edges to seal.
6. Heat the vegetable oil in a large, deep saucepan over medium-high heat. Carefully fry the cannoli shells in batches, until golden brown and crisp. This takes about 2-3 minutes per side.
7. Remove the cannoli shells from the oil and let them drain on a wire rack. Once cool, gently remove the shells from the tubes.
Instructions
: Assembling the Cannoli
1. Once the pistachio filling is well chilled, transfer it to a piping bag fitted with a large star tip or a ziplock bag with a corner snipped off.
2. Fill each cannoli shell generously with the pistachio cream.
3. Dust the filled cannoli with powdered sugar.
4. Garnish with extra chopped pistachios, if desired.
5. Serve immediately and enjoy your delicious homemade Pistachio Cannoli Recipe!
Troubleshooting Your Pistachio Cannoli Recipe
If your cannoli shells are breaking, try rolling the dough thinner or letting it rest for longer. If the filling is too thin, increase the amount of cornstarch. If the filling is too sweet, reduce the amount of sugar.
Remember, a little patience and attention to detail can make all the difference in creating these amazing Pistachio Cannoli!
Conclusion for Pistachio Cannoli Recipe
Making cannoli might seem daunting, but this Pistachio Cannoli Recipe proves it’s a manageable and incredibly rewarding endeavor. The creamy, nutty pistachio filling is a dream, perfectly complemented by the crisp cannoli shells. Remember to prepare the filling ahead for maximum flavor, and don’t fret if you don’t have traditional tubes – get creative! With a little patience and a dash of culinary adventure, you’ll be enjoying these delightful treats in no time. So gather your ingredients, roll up your sleeves, and get ready for a truly delicious experience. Enjoy your homemade Pistachio Cannoli Recipe!
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Pistachio Cannoli Recipe
Delicious pistachio cannoli recipe recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup vegetable shortening
- 1/4 cup lard (or all vegetable shortening)
- 1/4 cup ice water
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup chopped pistachios
- 1 tbsp mini chocolate chips (optional)
- 1 tsp vanilla extract
- 1/4 cup pistachios, shelled and roughly chopped (for garnish)
Instructions
- Step 1: Whisk together flour and salt in a large bowl. Cut in shortening and lard using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: On a lightly floured surface, roll out the dough very thinly (about 1/16 inch thick). Use a 4-inch cookie cutter or a sharp knife to cut out circles. Wrap the circles around a cannoli tube (metal or plastic).
- Step 3: Preheat oven to 375°F (190°C). Bake cannoli shells for 12-15 minutes, or until lightly golden brown. Carefully remove from the tubes and let cool completely.
- Step 4: In a medium bowl, combine ricotta cheese, powdered sugar, chopped pistachios, mini chocolate chips (if using), and vanilla extract. Mix until smooth and creamy.
- Step 5: Fill the cooled cannoli shells with the ricotta mixture using a piping bag or a spoon.
- Step 6: Garnish with extra chopped pistachios and serve immediately.
Notes
- Store leftover cannoli shells in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a warm, gooey cannoli experience, briefly microwave filled cannoli for 10-15 seconds before serving.
- Serve your pistachio cannoli with a scoop of vanilla bean ice cream for an elegant and decadent dessert.
- To prevent the cannoli shells from becoming too brittle, ensure they are completely cooled before filling to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs
Can I make the pistachio filling ahead of time?
Absolutely! The pistachio filling is even better the next day, allowing the flavors to meld beautifully. Make it a day or two in advance and store it in an airtight container in the refrigerator. This will save you precious time when you’re ready to assemble your Pistachio Cannoli Recipe. Just remember to bring it to room temperature before filling the cannoli shells. This prevents the filling from being too stiff and difficult to pipe.
What if I don’t have cannoli tubes?
Don’t despair! You can still enjoy delicious cannoli filling. Simply pipe the mixture onto small, crisp wafers, or even use store-bought mini phyllo cups. While the traditional cannoli tube shape is iconic, the flavor of the pistachio filling is the true star of this Pistachio Cannoli Recipe, and it shines regardless of the vessel!
Are there any substitutions for the plant-based gelling agent?
While agar-agar works wonderfully in this Pistachio Cannoli Recipe, you can experiment with other plant-based gelling agents like pectin or carrageenan. However, keep in mind that the amount needed might vary depending on the gelling agent you choose. Always refer to the specific instructions on your chosen agent’s packaging to ensure your filling sets perfectly. A little experimenting might be necessary to achieve the desired consistency.
How long can I store the finished cannoli?
Once assembled, your Pistachio Cannoli Recipe is best enjoyed fresh. However, they can be stored in the refrigerator for up to two days in an airtight container. The shells might soften slightly after a while, so ideally, aim for consuming them within 24 hours for the optimal crunch and flavor combination. This Pistachio Cannoli Recipe is truly best enjoyed immediately!