Orange-Pistachio Cannoli
Orange and pistachio are a beloved flavor combination in Mediterranean regions – fresh, invigorating, and elegant. As a cannoli filling, it becomes a real delicacy. The citrus freshness and the creaminess of the nuts perfectly balance each other. As the scent of orange zest intertwines with the nutty character of pistachio, the ricotta cream not only refreshes but also enriches the experience – evoking the atmosphere of a true South Italian spring day. The key to the recipe is using high-quality, unsalted pistachios and fresh oranges. The natural aroma of the ingredients gives the dessert its true character. This dessert is an ideal choice for festive occasions, spring-summer gatherings, or as the finale of a romantic dinner – a light yet special sweetness that holds surprises in every bite.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the ricotta cheese and powdered sugar until smooth and creamy. Tip: If the ricotta is too watery, drain it first using a sieve or cheesecloth.
2
Add the vanilla extract, freshly grated orange zest, chopped pistachios, and orange juice. Mix until all ingredients are evenly distributed. Tip: Don't add too much orange juice, or it will thin out the cream.
3
Transfer the mixture to a piping bag and refrigerate for 15–20 minutes to firm up slightly, making it easier to fill the shells. Tip: If you don't have a piping bag, you can use a sturdy resealable plastic bag with the corner snipped off.
4
Gently fill the cannoli shells with the chilled orange-pistachio cream from both ends. Tip: Always fill them just before serving to keep the shells crisp.
5
Dust the tops with powdered sugar and garnish with crushed pistachios. Tip: You can lightly toast the pistachios beforehand to enhance their flavor.
6
Serve chilled on an elegant ceramic plate, as a festive dessert. Tip: It pairs perfectly with a glass of sweet orange wine or orange tea.
