Pistachio Cannoli
Sicilian pistachio cannoli are a mouthwatering and irresistible variation of the classic ricotta cannoli. A perfect combination of the crunchiness of the wafer and the creamy softness of the pistachio filling gives a unique and refined taste.
Ingredients
For the cannoli
- 1 kg 00 flour
- 100 gr sugar
- 100 gr melted lard
- White wine to taste
- White vinegar to taste
For the pistachio custard
- 250 ml of milk
- 75 g sugar
- 4 yolks
- 60 gr cornstarch
- 50/70 gr of Mastro Vincenzo Pistachio Cream
Preparation
For the cannoli
Mix flour, sugar, lard, white wine and vinegar to make a cannoli with a bubble-filled consistency during frying.
For the pistachio custard
Mix yolks and sugar in a bowl, add sifted starch, then dilute with milk. Transfer the mixture to casserole dish and cook the cream. Cool it quickly by covering it with contact film. Once cold, mix in Mastro Vincenzo Pistachio Cream using a minipimer. Let rest in the refrigerator for 12 hours.
