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How To Make Homemade ITALIAN CLASSIC PISTACHIO CANNOLI | Recipes.net

Enjoy an Italian treat at home with this classic pistachio cannoli recipe! This rolled pastry has loaded up with sweet pistachio filling, a perfect pair for your afternoon tea or morning coffee! 🔴 Check the full recipe on how to make Italian Classic Pistachio Cannoli here: https://recipes.net/dessert/pies-past... Ingredients: Vegetable oil for frying, roughly 5 to 8 cups Egg whites for brushing Filling: ½ lb pistachios, roasted ⅓ lb all-purpose flour 6⅓ oz granulated sugar 4 cups milk 6 egg yolks 6 tbsp olive oil Pastry: 1 lb all-purpose flour, plus more for dusting 3½ oz vegetable oil or vegetable shortening or lard 2 pcs eggs 4 tbsp distilled white vinegar 4 tbsp almond or hazelnut liqueur 2 tsp salt 2 tsp powdered sugar 2 tsp ground cinnamon 2 tsp cocoa powder 2 tsp ground coffee To serve: Powdered sugar Pistachios, crushed and roasted ⬇️ How to make Italian Classic Pistachio Cannoli ⬇️ For Pastry: 0:09 Sift together the flour, salt, sugar, cinnamon, cocoa, and coffee. 0:33 Make a well at the center then add your remaining ingredients. Fold until it forms a rough dough. 1:00 Dust your working area with flour. Knead your dough for roughly 8 to 10 minutes until it turns smooth. 1:14 Wrap it with cling film then set it aside in a chilled area. Allow it to rest for at least an hour. For Filling: 1:24 In a mixing bowl, add the sugar and egg yolks. Beat for roughly 5 to 7 minutes until the sugar has dissolved and the mixture turns pale and light. Fold the flour then set it aside. 1:48 In a food processor, add the pistachios. Pulse in 10-second increments until powdered. 1:54 Add the olive oil to the food processor. Pulse until it forms a paste. Set aside. 2:06 Add your milk to a saucepot and bring it to a simmer. 2:14 Temper your egg yolk mixture by adding ¼ cup of warm milk. Whisk to combine, then pour into your saucepot. 2:27 Add the pistachio paste. Whisk over very low heat for roughly 5 to 8 minutes until your custard thickens. 2:39 Transfer to a container of your choice then place a cling film directly on top of your custard to prevent a skin from forming. 2:49 Set aside in a chilled area. Allow it to cool down completely, for at least an hour. Frying your cannoli: 2:55 Dust your working area with flour and divide your dough into 8 pieces. Roll your portioned dough until it is 1-2 mm thick. 3:13 Using a round cookie cutter, cut your dough and wrap this around your cannoli tubes. 3:17 Damp the edges with egg whites, then press to seal together. Repeat until you have assembled all your cannoli this way. 3:27 Preheat your oil and deep fry your cannoli tubes in batches for roughly 5 minutes per batch until golden brown and crispy. 3:40 Drain onto paper towels and set aside at room temperature to cool down completely. Filling up and serving your cannolis: 3:49 Transfer your cooled filling into a piping bag with any tip. 3:55 With your cooled cannoli shells, pipe roughly 2 ounces of filling on both sides. 4:00 Dip both ends in crushed pistachios. Repeat until you have assembled your cannolis this way. 4:10 Dust with powdered sugar and serve! 🔴 For more recipes: https://recipes.net/ 🔴 For more pies & pastries recipes: https://recipes.net/dessert/pies-past... 🔴 Follow us on Tiktok:   / recipes_net   🔴 Follow us on Facebook:   / recipes.netofficial   #cannolifilling #easycannolirecipe #howtomakeitaliancannolicream #italianpistachiocannoli #cannolirecipe