Pistachio Fillo Cannoli
Category: Desserts
Servings: 35
These delicious Pistachio Fillo Cannoli are a delightful treat for any occasion, combining the rich creaminess of sheep ricotta with the delicate crunch of fillo pastry. Filled with a smooth pistachio ricotta cream, complemented by chocolate chips and finished with a dusting of pistachio granules, this dessert is both a feast for the eyes and the palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sheep Ricotta | 750g |
| Pistachio Paste | 100g |
| Fillo Pastry Sheets | 240g |
| Chocolate Chips | 80g |
| Powdered Sugar | 350g |
| Egg Whites | 1 |
| Butter | 70g |
| Pistachio Crumbs (for garnish) | q.b. |
Instructions
Step 1: Prepare the Filling
- To begin, prepare the filling by sifting the sheep ricotta. For best results, ensure the ricotta has been well-drained overnight in the fridge, to remove any excess liquid. Use a fine mesh strainer for this step.
- Sift the ricotta at least twice to achieve a smooth and creamy texture. If the ricotta feels too dense, you can loosen it slightly with a small amount of fresh milk or cream.
- Once smooth, add the powdered sugar (you can also use regular sugar if preferred) and mix well to combine.
Step 2: Assemble the Cannoli
- Melt the butter and brush a thin layer on one sheet of fillo pastry.
- Lay a second sheet of fillo on top of the first one, then brush it with melted butter as well.
- Cut the pastry into squares and carefully wrap each square around a cannoli tube, starting from one corner. Secure the ends by brushing them with the egg white (lightly beaten) to ensure they stay together during baking. Be cautious not to get egg white on the cannoli tube itself to avoid difficulty in removing the tube after baking.
- Place the prepared cannoli on a baking sheet lined with parchment paper.
Step 3: Bake the Cannoli
- Preheat your oven to 375°F (190°C) and bake the filled cannoli until golden brown, about 12-15 minutes, or until crispy and light golden.
- Once baked, remove the cannoli from the oven and allow them to cool completely. When cooled, gently slide the cannoli tubes out, being careful not to break the delicate pastry.
Step 4: Prepare the Cream Filling
- While the cannoli shells are cooling, take the ricotta filling from the fridge. To ensure a smooth, velvety texture, sift the filling at least twice.
- Stir in the chocolate chips and mix gently with a spatula, ensuring an even distribution throughout the creamy filling.
Step 5: Fill the Cannoli
- Once the cannoli shells have cooled and the filling is ready, transfer the cream mixture into a piping bag without a nozzle (or use a plain nozzle for ease of filling).
- Fill each cannoli with the rich pistachio cream, ensuring they are generously stuffed for a satisfying bite.
Step 6: Garnish and Serve
- To finish, dip one end of each cannoli into the pistachio crumbs for an extra layer of flavor and texture.
- Serve immediately or refrigerate the filled cannoli until ready to serve.
Additional Notes
- These cannoli are best served the day they are assembled, as the fillo pastry will retain its crispness. If you need to make them in advance, bake the shells and store them in an airtight container. Fill just before serving.
- For a twist, you can experiment with adding a hint of vanilla or cinnamon to the filling, depending on your preference.
- If you can’t find pistachio paste, a homemade pistachio cream or finely ground pistachio nuts can be used as a substitute.
Nutritional Information (Per Serving)
(Approximate values)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 155 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 50mg |
| Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Sugars | 10g |
| Protein | 3g |
These Pistachio Fillo Cannoli are the perfect combination of light, crispy pastry and creamy, decadent filling, making them a wonderful dessert for any celebration or a sweet treat to enjoy with a cup of coffee or tea.
