Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup olive oil
- 1/4 cup water (plus more if needed)
- 1 cup shelled pistachios, roughly chopped
- 1/2 cup confectioners' sugar
- 1/4 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Step 1: Make the cannoli shells: Whisk together flour and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add olive oil and water, mixing until a dough forms. If the dough is too dry, add a little more water, a teaspoon at a time. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Step 2: Roll out the dough: On a lightly floured surface, roll out the dough very thinly (about 1/16 inch thick). Using a 4-inch round cutter or a knife, cut out circles.
- Step 3: Fry the shells: Heat about 2 inches of oil in a large skillet over medium-high heat. Carefully place 2-3 cannoli shells into the hot oil. Fry for about 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Immediately wrap each shell around a cannoli tube (metal or parchment paper rolled tightly) to form the shape. Let cool completely.
- Step 4: Make the pistachio filling: In a medium bowl, combine the chopped pistachios, confectioners' sugar, ricotta cheese, vanilla extract, and heavy cream. Mix well until smooth and creamy.
- Step 5: Fill the cannoli: Once the shells are completely cool, carefully remove the cannoli tubes. Fill each shell generously with the pistachio filling.
- Step 6: Serve: Dust with extra confectioners' sugar, if desired, and serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Store leftover cannoli in an airtight container in the refrigerator to maintain their crispness and prevent the filling from drying out.
- For a warm, delightful treat, gently reheat the cannoli shells in a low oven (around 275°F) for a few minutes before filling to restore some of their crunch.
- Serve your pistachio cannoli with a scoop of vanilla ice cream for an extra decadent dessert experience.
- To achieve an even more vibrant pistachio flavor, lightly toast the pistachios before incorporating them into the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American