We bought our pistachio cream from Sous Chef. You can use pistachio butter instead, but you’ll need to mix in an extra 25g icing sugar and 2tbsp milk as the butter is thicker and unsweetened.
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Yields:
12 serving(s)
Prep Time:
1 hr
Cook Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
328
Ingredients
For the cannoli
150 g ‘00’ flour, plus extra to dust
1 Tbsp. caster sugar
1/8 tsp. baking powder
25 g unsalted butter, chilled and cubed
1 medium egg, separated
2 Tbsp. Marsala
vegetable oil, to fry
For the filling
250 g mascarpone
40 g icing sugar, sifted
125 g pistachio cream, we used Fiasconaro, see intro
To decorate
100 g white chocolate, chopped
1/2 tsp. oil
50 g pistachio kernels, very finely chopped
You will also need
12 x cannoli moulds, we got ours from Lakeland
Directions
Step 1For the cannoli, in a food processor pulse the flour, sugar, baking powder and a pinch of fine salt until combined. Add the butter and pulse again until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingers. Add the egg yolk, Marsala, and 11/2tbsp water and pulse/mix until the dough comes together (add a little more water, if needed).
Step 2Empty on to a work surface and knead for 5-10min, until smooth and elastic. Wrap in clingfilm and leave to rest at room temperature for 30min (or overnight).
Step 3Lightly flour a work surface and roll the dough to 1mm thick (see GH TIP). Using a 9cm round cutter, stamp out 12 rounds, re-rolling trimmings as needed.
Step 4Pour oil into a large, high-sided, heavy-based pan so it’s at least 5cm deep. Heat to 170°C. Working 1 at a time, wrap a dough circle around a cannolo mould, using a little egg white to firmly stick the overlap (make sure not to get egg white on the mould or the dough will adhere to it). Repeat with remaining dough and moulds.
Step 5Working in batches, fry the cannoli for 1-2min, or until mid-golden and crisp (monitoring oil temperature as you go). Using a slotted spoon, lift out on to kitchen paper to drain. Set aside to cool completely.
Step 6Meanwhile, make the filling. In a large bowl beat the mascarpone and icing sugar just until combined. Stir through the pistachio cream. Transfer to a piping bag fitted with a 5mm star nozzle. Chill until needed.
Step 7Line a baking sheet with baking parchment. To decorate, melt the chocolate and oil in a small heatproof bowl set over a pan of barely simmering water. Remove bowl from heat. Put the pistachios into a small bowl. Dip both ends of each cannolo into the melted chocolate, gently shake off excess, then dip into the pistachios. Lay on the lined sheet and leave to set (chill if needed).
Step 8To finish, pipe the mascarpone mixture into the cannoli and serve.
GET AHEAD: Once cool, store the fried cannoli shells in an airtight container at room temperature for up to 5hr. Make and chill the filling up to a day ahead. Complete recipe to serve.
GH TIP: Rolling out the dough by hand is fairly tough, but a pasta machine will make light work of it. If you don’t want to deep fry the cannoli, you can bake them in an oven preheated to 200°C (180°C fan) mark 6 oven for 10-15min, until golden brown, however the result won’t be as crispy as deep frying.
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