Enjoy an Italian treat at home with this classic pistachio cannoli recipe! This rolled pastry has loaded up with sweet pistachio filling, a perfect pair for your afternoon tea or morning coffee!
🔴 Check the full recipe on how to make Italian Classic Pistachio Cannoli here:
Ingredients:
Vegetable oil for frying, roughly 5 to 8 cups
Egg whites for brushing
Filling:
½ lb pistachios, roasted
⅓ lb all-purpose flour
6⅓ oz granulated sugar
4 cups milk
6 egg yolks
6 tbsp olive oil
Pastry:
1 lb all-purpose flour, plus more for dusting
3½ oz vegetable oil or vegetable shortening or lard
2 pcs eggs
4 tbsp distilled white vinegar
4 tbsp almond or hazelnut liqueur
2 tsp salt
2 tsp powdered sugar
2 tsp ground cinnamon
2 tsp cocoa powder
2 tsp ground coffee
To serve:
Powdered sugar
Pistachios, crushed and roasted
⬇️ How to make Italian Classic Pistachio Cannoli ⬇️
For Pastry:
0:09 Sift together the flour, salt, sugar, cinnamon, cocoa, and coffee.
0:33 Make a well at the center then add your remaining ingredients. Fold until it forms a rough dough.
1:00 Dust your working area with flour. Knead your dough for roughly 8 to 10 minutes until it turns smooth.
1:14 Wrap it with cling film then set it aside in a chilled area. Allow it to rest for at least an hour.
For Filling:
1:24 In a mixing bowl, add the sugar and egg yolks. Beat for roughly 5 to 7 minutes until the sugar has dissolved and the mixture turns pale and light. Fold the flour then set it aside.
1:48 In a food processor, add the pistachios. Pulse in 10-second increments until powdered.
1:54 Add the olive oil to the food processor. Pulse until it forms a paste. Set aside.
2:06 Add your milk to a saucepot and bring it to a simmer.
2:14 Temper your egg yolk mixture by adding ¼ cup of warm milk. Whisk to combine, then pour into your saucepot.
2:27 Add the pistachio paste. Whisk over very low heat for roughly 5 to 8 minutes until your custard thickens.
2:39 Transfer to a container of your choice then place a cling film directly on top of your custard to prevent a skin from forming.
2:49 Set aside in a chilled area. Allow it to cool down completely, for at least an hour.
Frying your cannoli:
2:55 Dust your working area with flour and divide your dough into 8 pieces. Roll your portioned dough until it is 1-2 mm thick.
3:13 Using a round cookie cutter, cut your dough and wrap this around your cannoli tubes.
3:17 Damp the edges with egg whites, then press to seal together. Repeat until you have assembled all your cannoli this way.
3:27 Preheat your oil and deep fry your cannoli tubes in batches for roughly 5 minutes per batch until golden brown and crispy.
3:40 Drain onto paper towels and set aside at room temperature to cool down completely.
Filling up and serving your cannolis:
3:49 Transfer your cooled filling into a piping bag with any tip.
3:55 With your cooled cannoli shells, pipe roughly 2 ounces of filling on both sides.
4:00 Dip both ends in crushed pistachios. Repeat until you have assembled your cannolis this way.
4:10 Dust with powdered sugar and serve!
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