Description
Crispy golden shells filled with creamy ricotta and pistachio paste, these pistachio cannoli are a rich Italian dessert that balances crunch and creaminess perfectly.
Ingredients
3 cups ricotta cheese, store-bought or homemade
1 cup pistachio paste, store-bought or homemade
1 1/2 to 2 cups powdered sugar (6.6 oz, 187 g to 8.8 oz, 250 g)
2 tsp alcohol-free vanilla flavor (Simply Organic or Watkins Clear Vanilla Flavor recommended)
Cannoli shells, homemade or store-bought
Crushed pistachios or mini chocolate chips for garnish
Powdered sugar for dusting
Instructions
1. Line a strainer with cheesecloth, place ricotta inside, cover, and refrigerate for several hours to remove excess moisture.
2. Sift the powdered sugar to avoid lumps.
3. In a mixing bowl, combine drained ricotta and pistachio paste. Whip on medium-high speed until smooth.
4. Gradually add powdered sugar on low speed until fully combined.
5. Mix in the vanilla flavor and beat on medium-high for 2 minutes until light and fluffy.
6. Keep filling refrigerated in a piping bag until ready to use.
7. Just before serving, fill cannoli shells by piping from both ends.
8. Dip shell tips in melted chocolate if desired, then coat with crushed pistachios or mini chocolate chips.
9. Dust with powdered sugar before serving.
Notes
Do not fill shells until ready to serve to prevent sogginess.
This filling makes enough for about 30 cannoli. If using 45 shells, prepare 1 1/2 times the recipe.
Store filling in the fridge for up to 2 days in a sealed container or piping bag.
Keep cannoli shells in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian