Italian Classic Pistachio Cannoli Recipe

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Recipes.net Team Published: March 12, 2020 Modified: September 8, 2021
Italian Classic Pistachio Cannoli Recipe

Enjoy a taste of Italy with this classic pistachio cannoli recipe. Make this rolled pastry with sweet pistachio filling for tea time or dessert, paired with a cup of coffee or tea.

How To Make Italian Classic Pistachio Cannoli

Filling:

  • 3 cups full-fat ricotta cheese
  • 1 ¼ cup powdered sugar
  • 1/2 cup pistachios (finely chopped)

Pastry:

  • 3 cups flour
  • 1/4 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 tbsp. shortening
  • 2 eggs (well-beaten)
  • 2 tbsp. white vinegar
  • 2 tbsp. cold water
  • 2 oz. pistachios (finely chopped)
  • 1 egg white (slightly beaten)
  • Powdered sugar (for dusting on top)

For frying cannoli pastry:

  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  1. Mix together the filling ingredients and chill overnight.

Making the pastry

  1. Sift together flour, white sugar, cinnamon, and salt in another bowl. Fold in shortening.

  2. Mix the rest of pastry ingredients into the mixture and let chill for 30 minutes.

  3. The dough should have hardened slightly after chilling. Roll out on a slightly floured surface.

  4. Using a round/oval cookie cutter, cut the pastry into circles about the size of a softball.

  5. Wrap pastry circles around cannoli tubes and seal edges with egg white.

  6. Fry in a pan with the mixed oils until the pastry skin begins to bubble and brown.

  7. Remove from the pan once desired crispiness is achieved.

  8. Remove shells from Cannoli tubes and sift atop with powdered sugar.

  9. Fill shells with Cannoli filling 5 minutes before eating with a standard pastry bag.

  10. Serve immediately and enjoy!

How To Make Italian Classic Pistachio Cannoli

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Prep: 8 hrs 30 mins
Chill: 30 mins
Total: 55 mins
Makes:

Ingredients

Filling:

  • 3 cups full-fat ricotta cheese
  • 1 ¼ cup powdered sugar
  • 1/2 cup pistachios, finely chopped

Pastry:

  • 3 cups flour
  • 1/4 cup white sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 tbsp. shortening
  • 2 eggs, well-beaten
  • 2 tbsp. white vinegar
  • 2 tbsp. cold water
  • 2 oz. pistachios, finely chopped
  • 1 egg white, slightly beaten
  • Powdered sugar, for dusting on top

For frying cannoli pastry:

  • 1/2 cup olive oil
  • 1/2 cup vegetable oil

Instructions

  1. Mix together the filling ingredients and chill overnight.

Making the pastry

  1. Sift together flour, white sugar, cinnamon, and salt in another bowl. Fold in shortening.

  2. Mix the rest of pastry ingredients into the mixture and let chill for 30 minutes.

  3. The dough should have hardened slightly after chilling. Roll out on a slightly floured surface.

  4. Using a round/oval cookie cutter, cut the pastry into circles about the size of a softball.

  5. Wrap pastry circles around cannoli tubes and seal edges with egg white.

  6. Fry in a pan with the mixed oils until the pastry skin begins to bubble and brown.

  7. Remove from the pan once desired crispiness is achieved.

  8. Remove shells from Cannoli tubes and sift atop with powdered sugar.

  9. Fill shells with Cannoli filling 5 minutes before eating with a standard pastry bag.

  10. Serve immediately and enjoy!

Nutrition

  • Calcium: 361mg
  • Calories: 1307kcal
  • Carbohydrates: 109g
  • Cholesterol: 141mg
  • Fat: 85g
  • Fiber: 5g
  • Iron: 5mg
  • Potassium: 512mg
  • Protein: 32g
  • Saturated Fat: 37g
  • Sodium: 258mg
  • Sugar: 42g
  • Vitamin A: 850IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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