Pistachio Phyllo Pastry Cannoli

Pistachio phyllo pastry cannoli are a delightful dessert that blends the Sicilian tradition of cannoli with a touch of originality, using phyllo pastry as a crispy wrapper. Here’s how to make them:

Ingredients

• 6 sheets of phyllo pastry
• 100g of unsalted pistachios
• 250g of ricotta cheese
• 50g of powdered sugar
• 1 sachet of vanillin
• Seed oil for frying
• Powdered sugar for dusting
• Candied orange peels for decoration (optional)

Preparation

1. Start by finely chopping the pistachios in a mixer or with a knife. Set aside some for the final decoration.
2. Sift the ricotta to make it creamier and mix it in a bowl with the powdered sugar and vanillin. Add the chopped pistachios and mix well.
3. Cut the phyllo pastry sheets into squares of about 10 cm on each side. To prevent them from drying out, cover the sheets you are not using with a damp kitchen cloth.
4. Take a square of phyllo pastry, fold it in half to obtain a rectangle and wrap it around a cannolo tube or a special metal cone, slightly overlapping the edges. Seal the edge with a little water.
5. Fry the cannoli in hot oil until they become golden and crispy. Drain them on paper towels to remove excess oil.
6. Once the cannoli have cooled, gently detach the phyllo pastry from the metal tubes.
7. Fill the phyllo shells with the ricotta and pistachio cream using a piping bag.
8. Dust with powdered sugar before serving and garnish with chopped pistachios and, if you like, with pieces of candied orange peels.

Curiosity

Cannoli are one of the most famous delicacies from Sicily. Their origin dates back to the period of Arab rule over the island and traditionally they are stuffed with sheep’s milk ricotta, enriched with ingredients like chocolate or candied fruit. This pistachio version with phyllo pastry offers a different taste experience from the classic cannolo but always with a strong link to Sicilian tradition.