adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon & pistachio cannoli
Lemon & pistachio cannoli
0 Likes
Total Time:
1 hour 10 minutes
Use cannoli tubes or cream horn moulds to create delicious pastries.
Ingredients:
  • 300 g plain flour plus extra for dusting
  • 50 g caster sugar
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of ground cinnamon
  • 1 lemon
  • 4 tablespoons marsala wine
  • 1 large free-range egg
  • 4 tablespoons butter
  • 2 litres sunflower oil for frying
  • 150 g icing sugar plus extra to serve
  • 400 g ricotta cheese
  • 150 g mascarpone cheese
  • 150 g Greek-style yoghurt
  • 2 lemons
  • 1½ tablespoons candied lemon peel
  • 75 g pistachios
Instructions:
  • For the cannoli shells, start by sifting flour into a bowl and stirring in sugar, bicarbonate of soda, cinnamon, and a pinch of sea salt. Create a well in the center, adding lemon zest, marsala, and egg yolk (reserve egg white). Melt and mix in butter until fully combined. Knead the dough for 2 to 3 minutes until smooth, then let rest for 20 minutes. Roll out dough into rectangles, cut into discs, and wrap around cannoli tubes using egg white to seal. Fry in 180ºC oil until golden brown, then fill with a mixture of ricotta, mascarpone, yogurt, lemon zest, juice, candied peel, and chopped pistachios. Finish by sprinkling remaining pistachios, dusting with icing sugar, and serving.

Similar Recipes