Pistachio Cannoli Recipe

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These Pistachio Cannoli are so vibe. Much slap. Like so slap. Cute thick-rimmed glasses and middle part. Shredded mom jeans. 35 going on 20. Stroller at the brewery. Hubby with backwards ball cap. 35 going on 12. Requisite date night selfie in the body-length mirror. Glass clink story. Carousel of a 3-course meal.  The camera eats first. Family vacation photo like the Kennedys. Everything’s chill. Everything’s vibe. Much slap. The camera always eats first.

PREP TIME

6 hrs 30 mins

COOK TIME

0 mins

SERVINGS

9

Ingredients

  • 15 oz whole milk ricotta cheese, drained
  • 1/4 cup pistachio cream
  • 4 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp pistachio extract
  • 1 lemon, zested
  • 1/8 teaspoon salt
  • 3-4 drops green food coloring

  • 6 large cannoli shells
  • Chopped pistachios, for garnish

3 Pistachio Cannoli on a black slate

COOKING INSTRUCTIONS:
Pistachio Cannoli

  1. Using 2 tea towels, place ricotta in the center of one, then lay the second tea towel over top. Then place wrapped ricotta on one large plate and flatten it with another large plate on top. Chill in refrigerator overnight.
  2. In a large bowl, combine all ingredients except chopped pistachio and cannoli shells. Using a hand mixer, mix until smooth.
  3. Transfer mixture to piping bag. To fill each cannolo shell, insert the piping bag nozzle halfway into one end of a cannolo, then squeeze while slowly moving outward. Repeat with the other end. Garnish one end with chopped pistachios. Repeat with remaining ingredients. Enjoy!

PAIRINGS:
Pistachio Cannoli

Prosecco

Moscato

Marsala

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