Ingredients
Scale
- 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