Pistachio Cannoli Recipe

My first encounter with a cannoli was a messy, glorious explosion of creamy ricotta and crunchy shell. It was love at first bite, a love that has led me down a path of culinary exploration, culminating in this incredible Pistachio Cannoli Recipe. I’m still working on my cannoli-eating technique (less on the face, more in the mouth), but I’ve mastered the recipe itself.

This Pistachio Cannoli Recipe is a journey to flavor town, a trip you won’t want to miss. Prepare for a symphony of sweet pistachio cream nestled inside perfectly crisp shells.

This Pistachio Cannoli Recipe boasts an unparalleled flavor profile.

Preparation is surprisingly easy, even for beginners.

The vibrant green pistachio cream is visually stunning.

These cannoli are incredibly versatile, perfect for parties or a quiet night in.

Ingredients for Pistachio Cannoli Recipe

Here’s what you’ll need to make this delicious dish:

Cannoli Shells You can buy pre-made shells to save time, or make your own using a cannoli tube. Look for shells made without animal products.

Pistachios Shelled, unsalted pistachios are key for the filling. Use a high-quality brand for the best flavor.

Ricotta Cheese (vegan) Choose a high-quality vegan ricotta for a creamy, smooth filling. Look for ones made with cashews or tofu for the best texture.

Sugar Granulated sugar is used to sweeten the filling. Adjust to your preference.

Lemon Juice A squeeze of fresh lemon brightens the filling and balances the sweetness.

Vanilla Extract Adds depth and warmth to the filling’s flavor.

Agar-Agar Powder This plant-based gelling agent provides the perfect structure for the filling without using animal gelatin.

Milk (plant-based) Almond, soy, or oat milk work well in the filling to create a smooth, creamy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pistachio Cannoli Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Preparing the Pistachio Filling

In a food processor, combine the shelled pistachios until finely ground. This step ensures a smooth, uniform filling.

Step 2: Making the Creamy Base

In a medium bowl, whisk together the vegan ricotta, sugar, lemon juice, and vanilla extract until well combined. This creates the base of your incredible filling.

Step 3: Adding the Agar-Agar

Slowly whisk in the agar-agar powder. Make sure there are no lumps. It’s a little like making a magical potion, and you don’t want any clumps of magic to ruin the experience.

Step 4: Heating and Cooling

In a small saucepan, heat the plant-based milk over medium heat. Once warm, slowly whisk in the ricotta mixture. Cook, stirring constantly, until the mixture thickens slightly. This is where the magic of the agar-agar happens.

Step 5: Combining and Chilling

Remove the saucepan from the heat and stir in the ground pistachios. Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours, or until the filling is completely chilled and set. Patience, young padawan.

Step 6: Filling and Serving

Once the filling is firm, use a piping bag or spoon to fill the cannoli shells. Garnish with extra chopped pistachios, if desired. Serve immediately and enjoy the symphony of flavors.

Recipe Card: Pistachio Cannoli Recipe

Yields: 12 cannoli

Prep time: 20 minutes

Chill time: 2 hours

Cook time: 10 minutes

Ingredients:

12 pre-made cannoli shells (vegan)

1 cup shelled pistachios

1 (15-ounce) container vegan ricotta cheese

1/2 cup granulated sugar

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 tablespoon agar-agar powder

1 cup plant-based milk

Instructions:

1. Prepare the Pistachio Filling: In a food processor, grind the pistachios until finely ground.

2. Make the Creamy Base: In a medium bowl, whisk together the vegan ricotta, sugar, lemon juice, and vanilla extract until well combined.

3. Add the Agar-Agar: Slowly whisk in the agar-agar powder, ensuring no lumps form.

4. Heat and Cool: In a saucepan, heat the plant-based milk over medium heat. Once warm, whisk in the ricotta mixture. Cook, stirring constantly, until slightly thickened.

5. Combine and Chill: Remove from heat, stir in pistachios, pour into a bowl, cover, and refrigerate for at least 2 hours.

6. Fill and Serve: Fill the cannoli shells with the chilled filling and garnish with extra pistachios. Serve immediately.

Enjoy your delicious, homemade Pistachio Cannoli! Remember, the key to a perfect cannoli is a balance of sweet, crunchy, and creamy. And maybe a napkin nearby.

Perfecting the Cooking Process

First, make the pistachio cream filling; it needs chilling time. Simultaneously, prepare the cannoli shells. Once the filling is cold and the shells are crisp, assemble and enjoy your delicious Pistachio Cannoli Recipe.

Add Your Touch

Feel free to experiment! Swap pistachios for almonds or pecans. Add a hint of orange zest for brightness. A drizzle of dark chocolate would also be a decadent addition to your Pistachio Cannoli Recipe.

Storing & Reheating

Store assembled cannoli in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a low oven or microwave to warm the shell and refresh the filling of your Pistachio Cannoli Recipe.

Prepare the pastry cream base properly. Avoid overcooking the pastry cream as this can lead to curdling and an unpleasant texture. For a perfect Pistachio Cannoli Recipe, ensure your filling is thoroughly chilled before using.

Chill your pistachio filling completely before filling the shells. This prevents the delicate shells from getting soggy. Remember this crucial step for a perfect Pistachio Cannoli Recipe.

Don’t overfill the cannoli shells. Too much filling can cause them to break. Overfilling is a common mistake many cooks make when making their Pistachio Cannoli Recipe.

My aunt raved about my Pistachio Cannoli Recipe at her birthday. She said it was the best she’d ever tasted, and that’s quite the compliment.

The Grand Pistachio Cannoli Recipe

Ingredients for the Pistachio Cream Filling

1 cup shelled pistachios, toasted and finely ground

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

1/4 cup heavy cream

1 teaspoon vanilla extract

2 large egg yolks

2 tablespoons unsalted butter

1 tablespoon agave nectar (optional, for extra sweetness)

1 teaspoon lemon zest (optional, for brightness)

Ingredients for the Cannoli Shells

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 cup vegetable shortening, chilled and cubed

1/4 cup cold water

Vegetable oil, for frying

Powdered sugar, for dusting

Instructions for the Pistachio Cream Filling

Whisk together the ground pistachios, sugar, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk together the milk and egg yolks. Slowly whisk the egg mixture into the pistachio mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Reduce heat to low, and cook for one minute more, still whisking.

Remove from heat, and stir in the cream, vanilla extract, butter, agave nectar (if using), and lemon zest (if using). Pour into a heatproof bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled, at least 4 hours.

Instructions for the Cannoli Shells

Whisk together the flour and salt. Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs. Gradually add the water, mixing until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

On a lightly floured surface, roll out the dough very thinly. Cut into 4-inch circles. Wrap each circle around a cannoli tube (or use a similar sized cylindrical object). Fry in batches in hot vegetable oil, turning occasionally, until golden brown and crisp. Remove, drain on paper towels, and let cool completely. Once cool, gently remove from the tubes.

Assembling Your Pistachio Cannoli

Fill the cooled cannoli shells generously with the chilled pistachio cream. Dust with powdered sugar. For an extra touch, garnish with chopped pistachios or a drizzle of melted dark chocolate. Serve immediately and savor every bite of your amazing Pistachio Cannoli Recipe.

Troubleshooting Your Pistachio Cannoli Recipe

If your cannoli shells are too soft after frying, let them cool completely and then carefully fry them for another minute or so, turning to ensure even browning.

If your filling is too thick, add a bit more milk or cream. If your filling is too thin, cook it for another minute or two to allow it to thicken up.

This Pistachio Cannoli Recipe is a delicious treat. Enjoy!

Conclusion for Pistachio Cannoli Recipe

This Pistachio Cannoli Recipe offers a delicious and relatively straightforward way to make these classic Italian treats. From the homemade shells to the creamy, nutty pistachio filling, every step is designed to bring you a truly satisfying and flavorful dessert. Remember to use high-quality ingredients for the best results, and don’t be afraid to experiment with different variations. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to impress. You’ll feel like a culinary superstar! Enjoy!

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FAQs

Can I make the pistachio filling ahead of time?

Absolutely! The pistachio filling is even better the next day, allowing the flavors to meld beautifully. Make it a day or two in advance and store it in an airtight container in the refrigerator. This will save you precious time on the day you’re making your cannoli shells. Just remember to bring it to room temperature before filling your crispy, crunchy creations. This little tip will elevate your Pistachio Cannoli Recipe game to a whole new level!

What can I use instead of ricotta cheese in this Pistachio Cannoli Recipe?

While ricotta is traditionally used, you can experiment with other creamy cheeses. Mascarpone cheese offers a similarly rich and smooth texture, providing a delightful alternative to the classic ricotta. You could even try a good quality silken tofu, blended until super smooth, for a vegan twist on the Pistachio Cannoli Recipe. Remember to adjust the sweetness based on your chosen alternative as some cheeses are naturally sweeter than others. Experiment and find your favorite!

Are these Pistachio Cannoli shells difficult to make?

Honestly, they’re easier than you think! While it requires a little patience to roll and fry, the process is quite straightforward. The key is to make sure your dough is rolled thin, but not so thin that it tears, and to fry them in batches. Don’t overcrowd the pan. Following the recipe carefully, you’ll be enjoying your homemade cannoli shells, filled with luscious pistachio goodness, in no time at all. This Pistachio Cannoli Recipe proves that homemade is always better!

How long do these Pistachio Cannoli last?

Filled cannoli are best enjoyed fresh, the same day they are assembled. The crispy shells can stay crunchy for a few days if stored in an airtight container at room temperature, but the filling is best served when fresh and creamy. That being said, a little stale cannoli never hurt anyone! So, if you’re making this Pistachio Cannoli Recipe for a party, make them just a day before!