Recipes in the world of Flavilo

Pistachio cannoli served

Pistachio Cannoli

Pistachios were a well-known and beloved ingredient in ancient Middle Eastern cuisine. In the 21st century, they are experiencing a renaissance in the world of desserts, especially with the availability of premium pistachio creams. The pistachio version of cannoli is one of the most modern and popular innovations in Italian pastry. This dessert is an elegant yet easy-to-prepare choice for special occasions, whether it's for a festive table or a sweet treat for guests. Mascarpone perfectly complements the rich aroma of pistachios. Tip: For an even more intense flavor experience, use 100% pistachio cream without artificial flavors. Both the dough and the cream can be prepared in advance, but always fill them fresh to maintain the texture and flavor.

Prep Time 45 min
Preparation 10 min
Total 55 min
1440 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 200 g All-purpose flour
⭕ 30 g Sugar
⭕ 30 g Butter
⭕ 1 Egg
⭕ 40 ml White wine
⭕ 1 pinch Salt
⭕ 150 g Pistachio cream
⭕ 100 g Mascarpone cheese
⭕ 30 g Powdered sugar
⭕ 1 tsp Vanilla extract
⭕ 500 ml Oil for frying

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    Preparation Steps

    1

    In a large bowl, combine the flour, sugar, and a pinch of salt. Add the butter, egg, and white wine, then knead until a smooth dough forms. Cover and let it rest in the refrigerator for 30 minutes for easier handling.

    2

    For the filling, combine the pistachio cream, mascarpone cheese, powdered sugar, and vanilla extract in a bowl. Mix with a spatula until smooth and creamy. Refrigerate for at least 30 minutes for easy filling.

    3

    On a lightly floured surface, roll out the rested dough thinly. Cut into approximately 10x10 cm (4x4 inch) squares, then wrap them around metal cannoli forms. Seal the edges with a dab of water to prevent them from opening during frying.

    4

    Heat the oil to 350°F (180°C) in a deep pot. Fry 2-3 cannoli at a time until golden brown. Drain on paper towels, and when cooled, carefully remove from the forms.

    5

    Fill the cannoli with the pistachio cream using a piping bag. Fill from both ends to ensure even distribution. Fill just before serving to maintain freshness and crispness.

    6

    Dust with powdered sugar before serving. The pistachio filling is rich and flavorful, so no additional garnish is necessary. Consume immediately to prevent the shells from losing their crispness.