How to Make PISTACHIO CREAM CANNOLI

Imagine crisp golden shells, delicately crafted to perfection, filled with a velvety pistachio cream that whispers of fertile Sicilian soils and Mediterranean breeze.

Each bite is a celebration of tradition and innovation, where the timeless appeal of the cannoli meets the luxurious essence of pistachio.

For the cannoli shells:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsalted butter
• 1 large egg
• 2 tablespoons granulated sugar
• 1/4 cup Marsala wine or white wine
• Oil for frying
• Powdered sugar for dusting (optional)

For the pistachio cream filling:

• 1 cup whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/3 cup pistachio paste
• Zest of 1 lemon (optional)
• Chopped pistachios for garnish (optional)

METHOD:

Prepare the cannoli shells:

In a bowl, sift the flour and form a well in the center.
Add the chopped softened butter, sugar and egg.

Mix well with your hands or a spatula until crumbly.

Gradually add the Marsala and continue kneading until the dough is smooth and elastic.

Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

After resting, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.

Using a round cookie cutter or glass, cut out circles of dough.

Wrap each dough circle around a cannoli tube or metal cannoli shape, sealing the edge with a little water.

Heat frying oil generously in a pan to 350°F and fry the cannoli, a few at a time, until golden brown.

Remove them with a slotted spoon and let them drain on paper towels.

Once cooled, gently remove the cannoli from the tubes.

Prepare the pistachio cream filling:

In a saucepan, bring the milk to a boil over medium heat.
In a bowl, whisk together the egg yolks and sugar until light and fluffy.

Add the cornstarch to the egg and sugar mixture and mix well.

Slowly pour the hot milk into the egg mixture, whisking continuously to prevent lumps from forming.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.

Remove from the heat and stir in the pistachio paste until fully incorporated.

If desired, add lemon zest for a fresh touch.

Transfer the cream to a bowl and let it cool completely in the refrigerator.

Assembly:

Fill the cannoli with the pistachio cream filling using a pastry bag.

Garnish the edges with chopped pistachios, if desired.

If desired, dust the cannoli with powdered sugar before serving.

PISTACHIO PASTE RECIPE

INGREDIENTS:

• 1 cup shelled pistachios (unsalted)
• 1/4 cup granulated sugar
• 2-3 tablespoons water

METHOD:

Bring a pot of water to a boil. Once it comes to a boil, add the pistachios and let them cook for about 1 minute.

Drain the pistachios and immediately transfer them to a bowl of ice water to cool.

Once cooled, drain the pistachios again and remove their skins.

You can do this by rubbing them between your fingers or by using a clean kitchen cloth.

Blend the pistachios:

Place the blanched and peeled pistachios in a food processor or blender.

Add the sugar and begin blending. Initially, the mixture will be coarse.

Add the water:

Gradually add 1 tablespoon of water at a time while continuing to blend.

Continue blending until the mixture becomes a smooth paste.

Depending on the desired consistency, you may need to add 2-3 tablespoons of water in total.

Strain (optional):
If you prefer a smoother paste, you can strain it through a fine-mesh sieve to remove any remaining coarse chunks.

Storage:
Transfer the pistachio paste to a clean, airtight container and store in the refrigerator for up to 2 weeks.

Pistachio Cream Cannoli Recipe

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Ingredients

  

For the cannoli shells:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsalted butter
• 1 large egg
• 2 tablespoons granulated sugar
• 1/4 cup Marsala wine or white wine
• Oil for frying
• Powdered sugar for dusting optional

For the pistachio cream filling:

• 1 cup whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/3 cup pistachio paste
• Zest of 1 lemon optional
• Chopped pistachios for garnish optional

Pistacho Paste

• 1 cup shelled pistachios unsalted
• 1/4 cup granulated sugar
• 2-3 tablespoons water

Instructions

 

For the cannoli shells:

• Prepare the cannoli shells:
• In a bowl, sift the flour and form a well in the center.
• Add the chopped softened butter, sugar and egg.
• Mix well with your hands or a spatula until crumbly.
• Gradually add the Marsala and continue kneading until the dough is smooth and elastic.
• Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
• After resting, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
• Using a round cookie cutter or glass, cut out circles of dough.
• Wrap each dough circle around a cannoli tube or metal cannoli shape, sealing the edge with a little water.
• Heat frying oil generously in a pan to 350°F and fry the cannoli, a few at a time, until golden brown.
• Remove them with a slotted spoon and let them drain on paper towels.
• Once cooled, gently remove the cannoli from the tubes.

Prepare the pistachio cream filling:

• In a saucepan, bring the milk to a boil over medium heat.
• In a bowl, whisk together the egg yolks and sugar until light and fluffy.
• Add the cornstarch to the egg and sugar mixture and mix well.
• Slowly pour the hot milk into the egg mixture, whisking continuously to prevent lumps from forming.
• Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.
• Remove from the heat and stir in the pistachio paste until fully incorporated.
• If desired, add lemon zest for a fresh touch.
• Transfer the cream to a bowl and let it cool completely in the refrigerator.

Assembly:

• Fill the cannoli with the pistachio cream filling using a pastry bag.
• Garnish the edges with chopped pistachios, if desired.
• If desired, dust the cannoli with powdered sugar before serving.

Pistacho Paste

• Bring a pot of water to a boil. Once it comes to a boil, add the pistachios and let them cook for about 1 minute.
• Drain the pistachios and immediately transfer them to a bowl of ice water to cool.
• Once cooled, drain the pistachios again and remove their skins.
• You can do this by rubbing them between your fingers or by using a clean kitchen cloth.

Blend the pistachios:

• Place the blanched and peeled pistachios in a food processor or blender.
• Add the sugar and begin blending. Initially, the mixture will be coarse.

Add the water:

• Gradually add 1 tablespoon of water at a time while continuing to blend.
• Continue blending until the mixture becomes a smooth paste.
• Depending on the desired consistency, you may need to add 2-3 tablespoons of water in total.

Strain (optional):

• If you prefer a smoother paste, you can strain it through a fine-mesh sieve to remove any remaining coarse chunks.

Notes

Storage:
Transfer the pistachio paste to a clean, airtight container and store in the refrigerator for up to 2 weeks.