Pistachio Cannoli
Crisp pastry shells filled with sweet ricotta and studded with pistachios, finished with a dusting of powdered sugar. A quick, impressive dessert.
- Total time
- 15 min
- Servings
- 6
- Calories
- 280
- Protein
- 9g
Ingredients
- 6 whole cannoli shells
- 1.5 cups ricotta cheese
- ½ cup powdered sugar
- ½ cup pistachios, chopped
- 1 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, combine 1.5 cups ricotta, 0.5 cup powdered sugar, and 1 teaspoon vanilla extract. Stir until smooth and creamy, about 1 minute.
- 2
Fold in 0.25 cup of the chopped pistachios, reserving the rest for garnish. The filling should be thick and spreadable.
- 3
Spoon the ricotta mixture into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each of the 6 cannoli shells, filling from both ends to ensure even distribution.
- 4
Dip the open ends of the filled cannoli into the remaining 0.25 cup chopped pistachios, pressing gently to adhere. Arrange on a plate.
- 5
Dust the filled cannoli generously with extra powdered sugar (about 1 tablespoon) just before serving. Serve immediately for the crispiest shells.
Tools you’ll need
- mixing bowl
- spoon
- piping bag or zip-top bag
- plate
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
