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Pistachio Sicilian Cannoli

The world-famous Cannoli Siciliani today will be made in a variation with Torrisi`s pistachio spread. For pistachio lovers it will be impossible to resist, a sin of gluttony to indulge in.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Rest periods 40 minutes
Total Time 1 hour 30 minutes
Course Desserts, Sweets
Cuisine Italian
Servings 8

Equipment

  • 2 Bowls
  • 1 Cake whisk
  • 1 Rolling pin
  • 1 Noodle cutter
  • 1 Paintbrush
  • 8 Cannoli cylinders
  • 1 Saucepan
  • Kitchen paper
  • 1 Sac a poche
  • 2 Dishes

Ingredients
  

Ingredients for the dough

  • 150 g 00 flour
  • 20 g Strutto
  • 25 g Sugar
  • White wine vinegar to taste
  • Bitter cocoa powder q.b.
  • Salt to taste
  • 40 g Marsala

Ingredients for the pistachio ricotta cream

  • 500 g Sheep's milk ricotta
  • 180 g Torrisi's Pistachio Spreadable Cream
  • 100 g Sugar

Ingredients for decoration

  • Torrisi`s pistachio spreadable cream q.b.
  • Pistachio grain to taste
  • Icing sugar to taste

Instructions
 

Preparing the filling

  • Put the sugar and ricotta in a bowl and beat it with a hand whisk until creamy, then add the Torrisi`s pistachio cream and quickly mix all the ingredients until well blended together, then cover the bowl and put it in the fridge until we have to use it.

Cannoli dough preparation

  • Put the white wine vinegar, bitter cocoa powder, flour, salt, lard and sugar in a bowl, start kneading and add the marsala a little at a time. When the dough is firm, homogeneous and workable, wrap it in cling film and leave it to rest for about 40 minutes.
  • After the time has elapsed, use a rolling pin to create a thin sheet, then with a pastry cutter or a coffee cup saucer, cut circles that should have the diameter corresponding to the length you want to give the cannoli.
  • Wrap the discs around the cannoli cylinders (do not over-tighten the dough around the cylinder) and seal the end with a drop of water passed through with a kitchen brush.
  • Heat plenty of oil in a saucepan and when hot, drop in the cannoli one or two at a time, leave for about 2 minutes or until golden brown, then drain and place on a sheet of kitchen paper, leave to cool slightly and remove the cannoli cylinder from the inside.
  • All that remains now is to take the filling from the bowl we had put in the fridge and fill our cannoli with a sac a poche or a teaspoon.

We decorate our cannoli

  • On a plate we put the Torrisi`s pistachio cream and on another plate the pistachios grains, pass the cannoli first in the cream and then in the grains, and when they are all passed dust them with a little icing sugar.

Notes

Sicilian cannoli con crema e granella di pistacchio (Sicilian cannoli with cream and pistachio nuts) are a traditional Sicilian pastry dessert, characterised by a crispy shell filled with a creamy, mouth-watering pistachio cream and garnished with pistachio nuts.
Keyword Cannoli, Sicilian Cannoli
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