Pistachio Cannoli Irresistible Delight (Printer-Friendly)

Crunchy shells with creamy pistachio ricotta filling, garnished with crushed pistachios and a dusting of sugar.

# List of Ingredients:

→ Cannoli Shells

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon unsweetened cocoa powder
04 - ¼ teaspoon salt
05 - 2 tablespoons cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 1 tablespoon white vinegar
08 - 1 large egg white (for sealing shells)
09 - Vegetable oil, for frying

→ Pistachio Ricotta Filling

10 - 2 cups whole milk ricotta cheese, well-drained
11 - ¾ cup powdered sugar
12 - ½ cup pistachio paste
13 - ½ teaspoon vanilla extract
14 - ¼ cup crushed pistachios (for garnish)

→ Decoration

15 - ½ cup crushed pistachios
16 - ½ cup mini chocolate chips (optional)
17 - Powdered sugar, for dusting

# Preparation Steps:

01 - Whisk together flour, sugar, cocoa powder, and salt in a large bowl. Add cold cubed butter and mix until mixture resembles coarse crumbs. Incorporate egg yolk, white vinegar, and continue mixing until a cohesive dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.
02 - Roll dough on a floured surface to a thin sheet about 1/16 inch thick. Cut rounds with a 3 to 4 inch cutter. Wrap each round around a metal cannoli tube, sealing edges with egg white. Preheat vegetable oil to 375°F in a deep fryer or pan.
03 - Carefully lower wrapped tubes into hot oil and fry until golden brown, approximately 1 to 2 minutes per batch. Drain shells on paper towels. Let cool slightly before removing cannoli tubes.
04 - Drain ricotta cheese thoroughly using cheesecloth. Combine ricotta, powdered sugar, pistachio paste, and vanilla extract in a bowl, mixing until smooth. Cover and refrigerate for 30 minutes to firm.
05 - Fill a piping bag fitted with a round tip with pistachio ricotta mixture. Pipe filling into cooled shells from both ends to ensure even distribution.
06 - Dip filled cannoli ends into crushed pistachios or mini chocolate chips. Dust with powdered sugar before serving. Serve immediately for optimal crispness.

# Additional Suggestions:

01 - To maintain crispness, fill cannoli just before serving. Store unfilled shells in an airtight container at room temperature for up to one week. Reheat shells at 300°F for 5 minutes to restore texture.
02 - Never refrigerate filled cannoli as the filling softens the shells. Store filling and shells separately if freezing; thaw appropriately before use.

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