In the heart of a sun-drenched Sicilian village, I stumbled upon a quaint little café that seemed to hold the essence of Italy in every pastry. The air was thick with the sweet aroma of freshly fried dough, and I knew I had to recreate a beloved classic: cannolis. But I wanted to add a twist that would transport me back to that charming café. Inspired by the vibrant colors of spring, I decided to infuse my filling with pistachios and a hint of delicate rose water. The result? A dessert that not only looks stunning but also bursts with flavor.

Ingredients

For the Shells:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon white wine vinegar
  • 1/4 cup Marsala wine (or dry white wine)

For the Filling:

  • 1 1/2 cups ricotta cheese, drained
  • 1/2 cup powdered sugar
  • 1/3 cup crushed pistachios, plus extra for garnish
  • 1 teaspoon rose water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

For Garnish:

  • Chopped pistachios
  • Powdered sugar for dusting

Instructions

Begin your journey by preparing the cannoli shells. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the softened butter and rub it into the flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together the egg, white wine vinegar, and Marsala wine. Gradually add this mixture to the flour mixture, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.

While the dough rests, let’s create the luscious filling. In a mixing bowl, combine the drained ricotta cheese and powdered sugar. Mix until smooth and creamy. Stir in the crushed pistachios, rose water, vanilla extract, and ground cinnamon. Taste and adjust the sweetness if necessary. Once the filling is ready, cover it and refrigerate until you’re ready to fill the shells.

After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles of dough. Wrap each circle around a metal cannoli tube, sealing the edges with a little water. Repeat until all the dough is used.

Heat oil in a deep frying pan to 350°F (175°C). Carefully fry the cannoli shells until golden brown and crispy, about 2-3 minutes. Remove them from the oil and let them cool on a paper towel-lined plate. Once cooled, gently slide the shells off the metal tubes.

Now it’s time for the grand assembly! Using a pastry bag or a zip-top bag with the corner snipped off, fill each cannoli shell with the pistachio and rose water filling. Be generous, and let a little filling peek out at each end. Finish with a sprinkle of chopped pistachios on top and a dusting of powdered sugar.

As you take your first bite of these decadent pistachio and rose water cannolis, you’ll be transported to that enchanting Sicilian café, feeling the warmth of the sun and the joy of indulging in a sweet masterpiece. Enjoy this delightful treat with friends or family, and let the memories of Italy come alive in every crispy, creamy bite!