How To Make Homemade ITALIAN CLASSIC PISTACHIO CANNOLI | Recipes.net

pistachios

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sliced almonds provide a similar crunch, while sunflower seeds are often less expensive.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can provide a creamy texture.

Sift together the flour, salt, sugar, cinnamon, cocoa, and coffee.

Make a well at the center then add your remaining ingredients. Fold until it forms a rough dough.

Dust your working area with flour. Knead your dough for roughly 8 to 10 minutes until it turns smooth.

Wrap it with cling film then set it aside in a chilled area. Allow it to rest for at least an hour.

In a mixing bowl, add the sugar and egg yolks. Beat for roughly 5 to 7 minutes until the sugar has dissolved and the mixture turns pale and light. Fold the flour then set it aside.

In a food processor, add the pistachios. Pulse in 10-second increments until powdered.

Add the olive oil to the food processor. Pulse until it forms a paste. Set aside.

Add your milk to a saucepot and bring it to a simmer.

Temper your egg yolk mixture by adding ¼ cup of warm milk. Whisk to combine, then pour into your saucepot.

Add the pistachio paste. Whisk over very low heat for roughly 5 to 8 minutes until your custard thickens.

Transfer to a container of your choice then place a cling film directly on top of your custard to prevent a skin from forming.

Set aside in a chilled area. Allow it to cool down completely, for at least an hour.

Dust your working area with flour and divide your dough into 8 pieces. Roll your portioned dough until it is 1 to 2-mm thick.

Using a round cookie cutter, cut your dough and wrap this around your cannoli tubes.

Damp the edges with egg whites, then press to seal together. Repeat until you have assembled all your cannoli this way.

Preheat your oil and deep fry your cannoli tubes in batches for roughly 5 minutes per batch until golden brown and crispy.

Drain onto paper towels and set aside at room temperature to cool down completely.

Transfer your cooled filling into a piping bag with any tip.

With your cooled cannoli shells, pipe roughly 2 ounces of filling on both sides.

Dip both ends in crushed pistachios. Repeat until you have assembled your cannolis this way.

Dust with powdered sugar and serve!

Cooking Techniques

Equipment Needed

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Dietary

Allergens