Ingredients
Scale
For the Dough
- 1 cup All-purpose flour
- ½ tbsp Castor sugar
- ½ tbsp Brown sugar
- 3 tbsp Cold salted butter
- ¼ cup White wine
- 1 Eggs (medium size)
For the Filling
- 100 g Cream cheese
- 35 g Pistachio paste
- 60 g Icing sugar
Instructions
For the Cannoli Shells
- In a bowl, mix all-purpose flour, castor sugar and brown sugar.
- Add in the cold salted butter and start rubbing with your fingertips.
- Add white wine and eggs to it and mix to get smooth dough.
- Keep it in the refrigerator for at least 1 hour.
- After 1 hour, sprinkle some all-purpose flour on a butter paper or the work surface, then place the dough.
- Sprinkle all-purpose flour on top of the dough and roll it with a rolling pin until 2mm thick. Cut it using a 3-inch or 3.5-inch round cutter.
- Now wrap the round cut dough around the cannoli tube and seal it with water. Do the same with the remaining dough.
- At the same time, heat oil in a frying pan while you shape the cannoli shells.
- Put 1 or 2 cannoli shells in the hot oil and let it cook. As the cannoli shell cooks fast, so keep an eye on them. Cook them until they are golden brown.
- After they are golden brown, take them out from the hot oil and place them on a kitchen towel so that it soaks all the excess oil.
- Let it cool down a bit to remove the cannoli tubes easily. After removing the tubes, let them cool down completely.
For the Filling
- In a bowl, soften cream cheese with a spatula.
- Add in icing sugar and mix properly.
- Lastly, add in pistachio paste and give it a final mix.
- Transfer the filling into a piping bag and keep it aside for the assembly.
Assembly
- For assembling the pistachio cannoli, pipe the filling inside the cannoli shells.
- Lastly, brush napping on the edges of the shell and stick chopped pistachios to make the cannolis visually appealing.
- Serve them right away for the best explosion of flavours.
- Prep Time: 50 to 60 minutes
- Cook Time: 15 to 20 minutes