Pistachio Cannoli (Printable Recipe Version)

Crisp shells filled with a silky pistachio-ricotta cream. A satisfying treat that's full of texture and bold flavor.

# Ingredients You’ll Need:

01 - 2 teaspoons vanilla extract.

02 - 1 1/2 to 2 cups powdered sugar.

03 - 1 cup pistachio paste.

04 - 3 cups ricotta cheese.

01 - Put ricotta in a strainer lined with cheesecloth. Leave it in the fridge for hours or overnight to drain the extra liquid.

02 - Mix pistachio paste and strained ricotta together for about 30 seconds in a mixer until smooth.

03 - Slowly stir in powdered sugar that’s been sifted. Add vanilla while mixing at low speed.

04 - Whisk on medium-high speed for a couple of minutes until it turns airy and light.

05 - Right before you eat them, pipe the filling into both ends of the shells using a round tip.

06 - If you want, dip the ends in crushed pistachios or melted chocolate, then sprinkle with powdered sugar.

01 - Stuff the shells only when ready to eat, so they stay crunchy.

02 - You can coat the shells in chocolate before adding the filling.

03 - The filling lasts up to 2 days in the fridge.