Cannoli filled with fresh, nutty pistachio cream are on a whole different level. Fill your crispy, sweet, cannoli tubes with this crunchy, mouth-watering pistachio cream and it will make you feel as though you’re in a village in Sicily…
Total Time
1hr 30min
4.5
2 Ratings
Author: Vincenzo's Plate
Servings:
6
Ingredients
•
2/3
cup
All-Purpose Flour
•
1/2
cup
Granulated Sugar
•
1
cup
Unsalted Pistachios
•
2
cups
Milk
•
3
Tbsp
Extra-Virgin Olive Oil
•
3
Eggs
Cooking Instructions
1.
Mix Eggs (3) yolks with Granulated Sugar (1/2 cup) using an electric hand mixer for the pistachio cream.
2.
Add All-Purpose Flour (2/3 cup) and Milk (1/3 cup) and stir using a low speed until the flour dissolves.
3.
Warm up Milk (1 2/3 cups) on a low heat.
4.
Crush the Unsalted Pistachios (1 cup) using a blender then use a mortar and pestle to mix with Extra-Virgin Olive Oil (3 Tbsp).
5.
Once the milk is warm (not boiling), add the pistachio and use the electric mixer on a low speed to combine.
6.
Add the egg mixture and continue to combine. Transfer the cream into a bowl and seal the bowl with glad wrap making sure it completely covers the top. Put the cream in the fridge for at least an hour.
7.
Fill the cream in a cannoli shell, eclair, cream puff, or your favorite pastry.
Nutrition Per Serving
CALORIES
361
FAT
20.4 g
PROTEIN
12.2 g
CARBS
35.9 g
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