Description
Delight in the classic Italian dessert of Pistachio Cannoli featuring crisp, golden-fried shells filled with a luscious ricotta and pistachio cream. This recipe guides you through making thin, crunchy cannoli shells infused with Marsala wine and a creamy, sweet pistachio filling perfect for any special occasion or indulgent treat.
Ingredients
For the Cannoli Shells
- 250 g All-purpose flour (plain flour)
- 25 g Granulated sugar (caster sugar)
- ¼ tsp Salt
- 43 g Unsalted butter (room temperature)
- 1 Large egg
- 80 ml Marsala wine
- Frying oil (enough to have the oil at least 3 inches deep in your pan)
For the Filling
- 900 g Ricotta (strained, preferably overnight)
- 195 g Powdered sugar (icing sugar)
- ¼ tsp Ground cinnamon
- 1 tsp Vanilla extract
- 2 tbsp Pistachio paste
- Chopped pistachios (for dipping, optional)
Instructions
- Strain Ricotta: Strain the ricotta the night before to remove excess moisture and let it sit overnight to achieve a thick, creamy texture suitable for the filling.
- Prepare Shell Dough: In a large bowl, mix flour, sugar, and salt. Cube the butter and incorporate it until the mixture resembles lumpy breadcrumbs using either a food processor, stand mixer, or by hand.
- Form Dough: Add egg and Marsala wine to the flour mixture and mix until a rough dough forms. Add a bit more wine if needed but avoid overmixing. Transfer dough onto a floured surface and knead until smooth.
- Rest Dough: Shape dough into a round, wrap in plastic wrap, and let rest on the countertop for 2 hours. This resting improves dough elasticity and texture.
- Heat Oil: Pour frying oil into a deep saucepan, heat to 350°F (180°C), and monitor temperature carefully to maintain consistent frying heat.
- Roll Out Dough: Roll the rested dough as thinly as possible, ideally until you can see your fingers through it. A pasta machine can facilitate this process but is not required.
- Cut Dough Circles: Cut the thin dough into rounds sized based on desired cannoli length, not exceeding the size of your cannoli tubes.
- Shape Shells: Wrap dough rounds around cannoli tubes and seal edges with an egg wash. Press seams firmly to avoid unraveling during frying.
- Fry Shells: Fry 2-3 shells at a time in hot oil, using tongs to hold shells steady for even cooking. Fry until golden brown on both sides, about 1-2 minutes per batch.
- Cool and Remove Tubes: Transfer fried shells to a cooling rack lined with paper towels to drain excess oil. Once cool, carefully remove shells from cannoli tubes for reuse.
- Make Filling: In a bowl, beat ricotta, powdered sugar, cinnamon, and vanilla until smooth. Incorporate pistachio paste a little at a time until desired flavor is achieved.
- Fill Cannoli: Spoon filling into a piping bag, pipe into cooled cannoli shells just before serving to maintain shell crispness.
- Optional Decoration: Dip cannoli ends in chopped pistachios or chocolate chips for added texture and presentation.
- Serve Fresh: Serve immediately for best texture. If preparing ahead, store shells and filling separately and assemble just before serving.
Notes
- Straining ricotta overnight is crucial to prevent soggy cannoli shells by removing excess moisture.
- Rolling the dough very thin ensures crispy shells, be patient and use a pasta machine if available.
- Maintain oil temperature at 350°F (180°C) for perfect frying; too hot or cold oil affects texture.
- Use egg wash to seal dough seams tightly to prevent shells from falling apart during frying.
- Fill cannoli shells just before serving to keep them from becoming soggy.
- Leftover shells and filling should be stored separately in airtight containers.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
