It’s easier than you think!
Ok, here is what you’ll need …
Ingredients:
– 3 cups of flour
– 1 cup of cornstarch
– 1 tablespoon of cocoa powder
– 2 tablespoons of sugar
– 2 tablespoons of olive oil
– 2 egg yolks, beaten
– 1 egg white, beaten
– 2 cups of white wine
– Vegetable oil for frying
– Crushed pistachios for topping
Filling:
– 3 cups of mascarpone
– 1 cup of drained ricotta
– 1 cup of icing sugar
– 2 teaspoons of vanilla extract
– 2 tablespoons of pistachio paste
– ¼ cup of crushed pistachios
– 1 tablespoon of orange zest
Instructions:
👉Combine flour, cornstarch, cocoa powder, and sugar in a bowl. Make a well in the center and add olive oil, two beaten egg yolks, and gradually incorporate white wine while kneading until you have an elastic dough. Let it rest for 1 hour.
👉Roll out the dough into 5 1/2-inch rounds on a floured surface. Wrap the dough around large cannoli tubes, sealing the edges with egg white. Repeat for all the dough.
👉Heat vegetable oil in a deep pot to 375°F (190°C). Fry the dough-wrapped tubes in batches until golden brown. Drain on paper towels and allow them to cool slightly. Gently slide the tubes out of the shells. Let the shells cool completely.
👉For the filling, mix mascarpone, drained ricotta, icing sugar, vanilla, pistachio paste, crushed pistachios, and orange zest in a bowl until well combined.
👉Fill a pastry bag with the filling and pipe it into the cooled shells. Dip each end into crushed pistachios.
Remember …
Avoid filling cannoli shells too much because too much filling can make the shells soggy, especially if they sit before serving. Fill them just before eating for the best texture. 😉
Link in bio for FULL Recipe! Search for “Pistachio Cannoli” or google search “Pistachio Cannoli Gusto TV”
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