Authentic Lemon Ricotta Cannolis with Pistachio

by Alex Cogen
Lemon Pistachio Cannoli Texas Olive Oil Recipe

Nothing gets us in the holiday spirit quite like baking. Christmas music playing, scents of sugar and pine filling the air - it's the most magical time of the year! And these Lemon Ricotta Pistachio Cannolis are truly something worth celebrating.

For us, the green of the pistachios combined with the powdered sugar makes us think of falling snow and Christmas trees. It's so special to take the time to bake something delicious with the family, and this recipe melds our love of Italy with our current Christmas traditions.

And you know what makes this cannoli recipe truly unique? We add both our Sola Stella Extra Virgin Olive Oil and our Lemonade Stand Balsamic Vinegar! The combination of the olive oil fats in the dough, with the zest of the balsamic in the filling create a truly wonderful combination, that is just as magical as Christmas-time!

Authentic Lemon Ricotta Cannoli with Pistachio

Lemon Ricotta Pistachio Cannoli | Easy Holiday Recipe | Texas Hill Country Olive Oil

Ingredients:

  • 2 cup all purpose flour
  • 3 tbsp sugar
  • ½ tsp fine sea salt
  • ½ tsp cinnamon
  • ¾ cup marsala wine
  • 3 tbsp Sola Stella Extra Virgin Olive Oil
  • 1 large egg white, lightly beaten
  • 2 cup whole milk ricotta cheese
  • 8 oz cream cheese, softened
  • 1 cup confectioner's sugar
  • 2 lemons to zest
  • 2 oz Lemonade Stand Balsamic Vinegar
  • 2 cup shelled pistachios, chopped

How to Cook: A Step by Step Guide

Lemon Ricotta Pistachio Cannoli Texas Olive Oil Recipe

Step 1: Prepare Shell Dough

First, combine your dry ingredients: flour, sugar, salt, and cinnamon in a bowl. Next add marsala wine and Sola Stella Olive Oil and beat on medium until the dough comes together. Remove from the bowl and knead by hand on a floured surface until smooth. Wrap in plastic wrap and rest for 20 minutes.

Step 2: Roll, Cut, and Wrap Dough

Once rested, cut the dough into quarters and pass through a pasta machine or roll with a rolling pin to about 1/8 of an inch. Cut into 3-inch rounds with a cutter. Next, Wrap dough around cannoli tubes and seal with egg white.

Step 3: Fry Cannoli Tubes

Fry in batched in vegetable (or olive!) oil heated to 375° for approximately 2 minutes until golden brown. Remove from the oil and cool. Once cool remove the cannoli tubes.

Step 4: Make Filling

To make the filling, use an electric mixer and beat together ricotta, cream cheese, confectioners' sugar, lemon zest, and Lemonade Stand Balsamic Vinegar.

Step 5: Chop and Fold in Pistachios

Once smooth, chop your pistachios and fold in 1 ½ cups of the chopped pistachios. Set the remaining ½ cup aside.

Step 6: Pipe Filling into Cannolis

Place filling in a piping bag and gently pipe filling into each side of the cannoli making sure to fill completely.

Step 7: Finishing Touches

Dip each end of the filled cannoli in the reserved chopped pistachios, and sprinkle confectioners' sugar before serving.

Enjoy Your Holiday Treat!

Authentic Italian Lemon Ricotta Pistachio Cannoli Texas Olive Oil Recipe

We hope you enjoy creating these delicious cannolis, and baking something besides sugar cookies this holiday season! It's fun to mix it up, and these cannolis are sure to become a new family tradition.

Oh hey! Here's a fun gift idea. After you serve some of the delicious cannolis at a holiday party, give the gift of the Sola Stella Olive Oil and Lemonade Stand Balsamic Vinegar! Not only are you sharing a yummy desert, but giving people the tools to make this recipe on their own (you can even print a cute PDF copy of the recipe below!).

AND, these products can be used in other delicious baked goods, such as our Olive Oil Scones and Walnut Cranberry Biscotti!

So enjoy your holiday family fun, and click the download button below to get your hands messy in the kitchen with this cannoli recipe! The mess is a million percent worth the reward.


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Products used in this recipe