Chocolate Pistachio Canolis Recipe
Make Chocolate Pistachio Canolis Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shells
Filling
Finish & Garnish
Method
Shells
- 1
Make dough
In a bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder and 1 tsp salt. Cut in 3 tbsp cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- 2
Bind dough
Whisk together 3 tbsp white wine (or dry marsala), 1 egg yolk, 1 tsp vanilla extract and 1 tbsp cold water. Add to flour mixture and mix until a shaggy dough forms. If too dry, add up to 1 tsp more cold water. Knead gently on a lightly floured surface for 1–2 minutes until smooth. Wrap in plastic and chill at least 1 hour (or overnight).
- 3
Roll and shape
Divide chilled dough into 4 pieces. On a lightly floured surface roll each piece very thin, about 1/16 inch (2 mm). Use a 4-inch round cutter (or rim of glass) to cut circles. Lightly brush one edge of each circle with water and roll around metal canoli tubes (or oiled wooden dowels), sealing edge firmly. Repeat until all circles are wrapped on tubes. If dough cracks, press edges to seal and smooth gently.
- 4
Fry shells
Heat 4 cups vegetable oil in a deep saucepan or fryer to 350°F (175°C). Fry 2–3 wrapped shells at a time, turning, for 1–2 minutes until crisp and set (watch carefully — shells darken quickly because of cocoa). Remove with tongs, drain briefly on paper towels and let cool 2 minutes. Carefully slide cooled shells off the tubes. Cool completely on a rack; shells will crisp further.
Filling
- 5
Prepare ricotta
Place 2 cups well-drained whole-milk ricotta in a bowl. If ricotta is watery, line a fine-mesh sieve with cheesecloth and drain in refrigerator 1–2 hours beforehand.
- 6
Melt chocolate
Place 3 oz finely chopped semi-sweet chocolate in a heatproof bowl and microwave in 15–20 sec bursts, stirring between, until just melted and smooth. Let cool slightly (2–3 minutes).
- 7
Make filling
In a mixing bowl beat together drained ricotta and 1 cup mascarpone until smooth and slightly whipped, about 1–2 minutes. Sift in 3 tbsp powdered sugar and 2 tbsp sifted cocoa powder; mix until combined. Stir in melted chocolate, 1 tsp vanilla extract and 1 tsp orange zest (if using). Fold in 3 tbsp finely chopped pistachios for texture. Taste and adjust sweetness with up to 1 additional tablespoon powdered sugar if desired. Chill filling at least 30 minutes to firm slightly — this makes piping easier.
Assembly & Finish
- 8
Prepare piping
Fit a pastry bag with a medium round tip (or use a zip-top bag with a corner snipped). Transfer chilled filling into the bag. If you prefer, reserve some filling to pipe a small rosette for garnish.
- 9
Fill shells
Pipe filling into each cooled shell from one end to the other, filling both sides so cannoli are full but not overflowing. Wipe any filling from edges with a small offset spatula.
- 10
Dip and garnish
Melt 2 oz dark chocolate and, if desired, dip each end of the filled cannoli into the melted chocolate, then immediately press ends into extra chopped pistachios (about 2 tbsp). Place filled cannoli on a rack or plate.
- 11
Finish and serve
Lightly dust cannoli with 2 tbsp powdered sugar just before serving. Serve immediately for maximum crispness; if storing, keep shells and filling separate up to 24 hours to avoid sogginess and assemble just before serving.