Who can resist a good cannoli, especially one filled with creamy ricotta and studded with crunchy pistachios? The crisp, flaky shell shattering in your mouth, followed by a burst of sweetness is an exciting adventure for your taste buds. Isn’t it a different kind of pastry altogether?
Just like an artist uses a palette of colors to create a beautiful painting, I use a handful of ingredients to create a masterpiece dessert. The combination of contrasting textures, mild nuttiness of pistachios, and the sweetness of ricotta creates a symphony of flavors that is as pleasing to the palate as an orchestral performance is to the ears. But how does one create this culinary work of art? Let me guide you through.
A Brief History of Cannoli
Cannoli, a traditional Sicilian dessert, dates back centuries. It was initially prepared during the carnival season but has since become a staple in Sicilian cuisine. Interestingly, its name comes from the Italian word ‘canna’, meaning ‘tube’, aptly describing its cylindrical shape.
The dessert gained popularity beyond Italy’s borders, and today it’s an emblematic dish of Italian-American cuisine. With countless variations, including our pistachio version, the cannoli continues to be a beloved dessert worldwide.
The Beauty of Pistachios
Let’s talk about our star ingredient: pistachios. They are not just for snacking; these green gems are a wonderful addition to desserts, lending a unique flavor and crunch. High in antioxidants and fiber, they also offer notable health benefits.
When combined with the creamy, mild ricotta filling, pistachios create a texture and flavor contrast that makes this cannoli truly special. It’s not just about the taste, though—the vibrant green of the pistachios against the white ricotta is visually delighting too.
Making the Perfect Cannoli Shell
A cannoli is only as good as its shell—crisp, light, and perfectly golden. Making them at home can seem intimidating, but with a bit of practice, it’s quite achievable. The key is to roll the dough thinly and fry it at the correct temperature.
Using a cannoli tube will help shape the shells correctly, and sealing the edges with egg white prevents them from opening up during frying. Remember, a good cannoli shell should shatter at the bite, not crumble.
Ingredients
- For the shells:
- 2 cups flour
- 2 tablespoons sugar
- 1/2 cup Marsala wine
- 1 egg, lightly beaten
- Vegetable oil, for frying
- For the filling:
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, finely chopped
- Powdered sugar, for dusting
Instructions
- In a large bowl, combine flour, sugar, Marsala wine, and egg to form a dough. Roll it out very thin and cut into circles. Wrap each circle around a cannoli tube, sealing the edges with a bit of egg white.
- Heat oil in a deep pan and fry the cannoli shells until golden. Carefully remove them from the tubes and let cool.
- For the filling, mix ricotta cheese, powdered sugar, vanilla extract, and chopped pistachios. Fill this mixture into a piping bag and pipe into each cannoli shell.
- Dust with powdered sugar and serve.
Cook and Prep Times
- Prep Time: 1 hour
- Cook Time: 30 minutes
Tips for Pistachio Cannoli
Ensure your ricotta is drained well to prevent a runny filling. Also, fill your cannolis just before serving to keep the shells crisp. Lastly, use a good quality Marsala wine for the dough—it makes a difference in flavor.
Why This Recipe is a Must-Try
This Pistachio Cannoli is a comforting dessert with a surprising crunch. The creamy ricotta filling contrasted by the nutty pistachios will delight your palate, while the crisp shell adds the perfect textural balance. Above all, this dessert is a union of simplicity and elegance, making it a must-try for all dessert lovers.
Nutrition Information
- Calories: 450 kcal
- Total Fat: 20g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrate: 55g
- Fiber: 2g
- Sugar: 30g
- Protein: 10g