Chocolate-Pistachio Cannoli
Cannoli dough:
1 cup flour
1/4 tsp. salt
2 tablespoons sugar
2 tablespoons butter, room temperature
1 egg, beaten
1/4 cup sweet Marsala
Corn oil for frying
Filling:
2 lbs. Mascarpone , room temperature
1 cup granulated sugar
1/4 cup chopped pistachios
6 oz. chopped semisweet chocolate
Garnish:
Chopped pistachios
Melted chocolate to dip ends into.
Dough:
In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Filling:
In a bowl of a food processor fitted with a metal blade add all the filling ingredients and process until smooth. Transfer to a pastry bag fitted with a large plain tip. Refrigerate until ready to fill cannoli.
Heat 2 inches of oil to 375 degrees.
Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. ThisΒ happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely. Once cooled , dip ends in melted chocolate and set aside for chocolate to set up.
When chocolate on ends are set, fill generously with filling and dip ends into chopped pistachios. Only fill cannoli as needed. If filled in advance the crisp shell will become soggy.
Fried cannoli shells, stored in airtight containers freeze beautifully.
WELL done Maggie. How did you choose which bloog option to use. I am assuming there are more then one out there? I was looking at blogger for the art journal
It was recommended to me . I’ve tried other sites with lots of frustration. This one worked for me.
This is the first blog site I have tried, so far I am happy with it. I found it in a magagine article.
It looks awesome:)
Maggie, thank you for “liking” my new blog, Diary of a Pampered Chef! I am so glad you did or else I might not have been introduced to your amazing blog! I have a lot to learn from you. And I thought I loved to cook! Whoa! You’re an amazing chef! Taking a quick nose through of your recipes, these are incredible!
I really like your blog;planning on many more returns. Thank you so much for the kind words. Enjoy:)
Looking great Maggie! I had to transfer some of mine from facebook onto my blog too. At least then you’ll have one great place for all your recipes π
Thanks so much for egging me on. I had tried in the past on other sites and got so frustrated I had to walk from it. This was easy. π
GIVES ME A EXCUSE TO VISIT FILER, ID, MY WIFE’S BORN PLACE. MY MOUTH IS STILL WATERING FOR A BITE. IF SO DIANE I WILL BRING YOU BACK A SAMPLE. DONALD SHANTZ, A SEQUOIA LAKE ALUMNI.
That’s right!! π Filer is just down the road.
Oh my gosh, I lived in Twin Falls for 16 years! You’re in southern Idaho? That’s incredibly cool.
I sure am. Twin Falls. I have lived here 10 years now:)
Maggie congrats on doing the blog. I am not a computer person either, but muddle thru..You have so much to share…I love it.
I made the Blackberry Tartlet recipe today with Splenda, and put in a regular pie shell. It turned out really good. I might have to break down and buy some tartlet pans. Do you suggest the scallop (bottom comes out) or the regular little tartlet pie pans? I tried to find the chepo aluminum ones, but couldn’t. Anyway thanks for that recipie, and all the other entertaining stuff!!
Thank you Kathy.The small 4-5 inch pie pans would work beautifully.
Good job, Maggie! It can be intimidating at first, but you have SO many wonderful photos and recipes to post π
Thank you Nancy. It is definitely a new learning curve,lol.
Great job Maggie, one more thing to cross off your bucket list. Can’t wait to continue following you with all your great photos and ideas!
Thank you, Lorraine. This is a whole new learning curve for me as far as how to blog, giggle.
Congratulations! Kim*
http://www.100days100ways.wordpress.com
Thank you!!:)
Congrats!
Thank you so much!
Good for you! look forward to reading more! Love you name-my husband always refers to ours as a one butt kitchen!
Thank you:)
Man, I love love love pistachios! Good for you for starting a blog. Thanks for the like.
You are very welcome. I enjoy your blog:)
Love the Dala horse by the way:))
Gorgeous, aren’t they? Someone in my home town’s got a massive one in their window.
I love them. When I was much younger a wonderful family friend was from Sweden and she so enjoyed sharing her heritage with our family.
Thanks for the like! good luck with all your lovely baking! π
Thank you:) You are very welcome.
Thank you for giving me a like on my asparagus recipe. Congrt on starting your blog.I now the feeling, I just started mine in March. Keep it up.
You are very welcome. Thank you:)
well done ( I guess that is a cooking joke for congradulations ) — thanks for stopping by my blog… looks like a good starter menu!
THANK YOU!
Congrats on your blog! I don’t even have a facebook page, but managed to start a blog recently myself – wordpress makes it really easy. Enjoy!!!
Thank you. WordPress is awesome. I had tried other sites and was so frustrated that I gave up.
Good Luck, it looks great!
Thank you very much.
Welcome to Blogdom, it’s a very addictive experience…as is food! Thanks for checking out my blog: The Adventures Of Gnorman Nome. (I have 2 blogs, that’s how addictive it is!)
lol π
yum ! they look as good as the ones i had in Naples π
mmmmmmm
Thank you very much:)
Love it Maggie ~ welcome to the world of blogging π I just recently reignited my own blogging activity and look forward to sharing some fun culinary creations.
Yay!! Thank you. Looking forward to your creations:)
I love your blog! Didn’t know you were out here in the blogosphere until you liked one of my posts. Thanks! And I love the title of your blog. I only have a two butt kitchen. Am looking forward to reading more.
Thank you so much. You are very welcome.I love your blog and look forward to visiting it often. Enjoy:)
Congrats, and think that I become a follower looking to that fabulous pistachio cannoli !
Thank you:) Enjoy!
I gained 10 pounds perusing your blog. I’m kidding of course, but some of these recipes look amazing. I’m going to nudge my wife to follow your blog as well. Welcome to the blogosphere, by the way. I’m relatively new myself. π
Thank you, Welcome and Enjoy:)
Way to go Maggie:)
Thank you! So glad you stopped by. Enjoy:)
Thank you for stopping by my blog and the like on my Bacon Sirloin Skillet!
You are very welcome:)
My husband loves canolis, I’ll have to try this soon!!
Enjoy!!:)
Thanks for liking my post. I too have just started writing my blog. I find it keeps me honest and helps motivate me on my weight loss journey. Most of my food posts are related to my memories of food from my childhood or foods that I find help me lose weight. Every once in awhile I find recipes from blogs that I just have to try and I feed them to my husband.
I enjoy your blog. You are very welcome.
Thanks for the follow Maggie!! Great blog! the food looks amazing, but I’ll be looking for the leaner stuff personally!!! ‘O)
You are very welcome. It’s scattered in around there:)
Maggie, thanks for being my first “liker” I started my blog last week. The thought had been there for weeks. I’m so glad I finally started!! Look forward to readi g more of your thoughts.
Rob
You are very welcome. Thank you and enjoy:)
Maggie, thanks for following us at attentiontoeating! What you do is splendid ~ it’s “food art!” My husband just said he’d like to put your banner on his computer as a screensaver!!! Ha! There’s no greater love than food, they say…
You are very welcome:) Love food!
i have to try this! looks great!
Enjoy:)
The food looks great. Good job on the food and the blog. Keep it up.
Thanks so much:)
Thanks for liking my latest post. I love your blog. Please keep posting……..
You are so welcome. Looking forward to visiting your blog often. Thank you!
hey congrats on your blog and thanks for checking out mine π
You are very welcome.
Great blog.. Food looks delicious
Thank you! Enjoy:)
Congratulations on your new blog. It looks great! Cannoli are a big favorite of mine and you just can’t buy good ones where I live (Northern Cal) so this is very encouraging!
Thanks for the visit to my blog and the *like.* All the best –
Thank you so much and you are so very welcome. You will never miss out on cannoli anymore:)
Those look good!
Thank you so very much:)
Welcome to the world of blogging, it really is a lot of fun!! Thanks for stopping by our kitchen and liking our post! We appreciate and love visitors!!
Thank you so much:) and you are very welcome.
These cannoliβs look awesome! I will definitely have to try these soon! I love the variety on your blog, I will defiantly be returning!
P.S. Thanks for the like on my blog, I really appreciate it!
You are so welcome. Enjoy and Happy Cooking:)
I gained 5 pounds from the picture. LOL Those cannoli’s look mouth watering delicious.
LOL, Thank you:)
congrats!
Thank you:) It’s been fun:)
Great looking cannoli. Thanks for the detailed recipe π
You are so welcome! Enjoy:)
Congratulations & I like your blog name…your one butt kitchen cranks out mean meals!!! I just started myself and it’s a bit daunting to put a piece of yourself out there, so thank you so much for liking my posts.
Thank you so much. Looking forward to many visits to your blog:)
I am really enjoying your blogs & incredible desserts (still have more to read through but you’ve certainly caught my attention!). Thank you for stopping by my blog since that led me here. I had blogs written and stored in draft form forever until my daughter forced my hand by ‘advertising’ it on her Facebook page. Otherwise I think I’d still be too afraid to put anything out there. I just can’t stop looking at your desserts – works of art!
Thank you very much. We have much in common when it comes to the posting. It was my sons who pushed me to Facebook and now a blog:) Enjoy! Looking forward to visiting your blog time and time again.
Good for you for starting your blog! Just a tip: you might want to try an image with a smaller file size for your background picture, it will help your pages load faster.
Thank you for the tip. I really appreciate it:)
Thanks for liking my post Still Heated! I enjoyed looking through your posts and look forward to seeing what else you post! Happy cooking!
You are so welcome:)
Welcome to the world of the Blogger, you will have fun here!
Thanks so much!
Congrats on your new blog Maggie! Can’t wait to try this recipe. Haven’t had a really good cannoli in years!
Enjoy!!!
thanks for liking my blog post! I just started blogging a couple of weeks ago too. Yours looks great! I can’t wait to look around!
You are so welcome. Looking forward to visiting your page often.
I like your blog and reading it at 2am here in UK is making me quite hungry! My 11 year old is really into cooking and is on a mission to make the worlds best shortbread!
That is excellent. Sounds like your 11 year old have found their passion . π Thank you!
Congratulations on your blog and I love your recipe! Can’t wait to try it out!
Thank you very much. Enjoy and Happy Cooking!:)
These look amazing! Can’t wait to try out the recipe =)
Yay! I hope that you enjoy them:)
Love your blog Maggie, thanks for checking out mine. Jeanne
Thank you so much.
I like your blog and it doesn’t seem new to me. Nice work.
Thank you so much! Enjoy:)
Maggie,
The dessert at the top of the page with the strawberries looks amazing! great photo!
Thank you. The recipe is posted in the dessert category if you want it:)
Thanks!
Oh yum! These sound & look so delicious!
Thank you so much. I hope that you give them a try:)
this looks yummy…i love the way your blog looks…mine needs a little tlc!
Thank you so much. This has been a lot of fun. I still feel a bit like a fish out of water regarding how to post reblog and all that blog vocabulary, giggle. Catching on slowly but surely:)
i feel hungry already, if i could taste this, nice
Thank you:) I’m glad you enjoy the blog:)
So glad you started a blog because I love recipes and happily follow foodie blogs!
Thank you so much. Welcome:)
Omg, cannoli, yum! I can’t wait to try this recipe.
Excellent! Enjoy:)
Hi Maggie, thanks for liking my blog, Barbeque VS Grilling. I’m new to blogs as well. Your blog looks wonderful and I can’t wait to try some of the recipes, although, they look like they will have to be few and far between for me as I am trying desperately to lose weight, but my grandson will love them. I will come back again to check out more recipes and I invite you back to rockindollar1 for more grilling tips and other tidbits of info.
Thanks again.
You are very welcome. Looking forward to future visits to your blog:)
Hi Maggie, Thank you for visiting my blog, holidaycornishcottages, Star Gazy Pie I’m very new to this and am amazed people are finding my recipes and liking them! I’ve no idea how! I look forward to seeing more of your recipes. x
You are so welcome. Looking forward to your future posts on your blog:)
Thanks for liking my blog.
Wow! I’ll return. What’s the beautiful photo of the raspberry delish on your banner photo? I love raspberries and chocolate. It looks simply sinful!
Thank you. It’s my raspberry napoleon. Recipe posted in the dessert category.
Your food looks fantastic. I may attempt the raspberry napoleon. Won’t my friends and family be surprised compared to my usual fare? How can I view without drooling?
lol, Enjoy and happy baking:)
I love love love cannoli ~ those look amazing ~
And thank you for reading my blog – as you can see I’m new.
You are so welcome. I new as well. Learning everyday:) Great job:)
Thank you – it’s kind of an exciting thing to try. I cannot wait to try some of your recipes!
They are really easy. You will probably not buy them once you’ve made them yourself. Enjoy:)
Then I’ll be needing that piano box well before I’m 70…
Thank you so much:)
Delicious looking photos! I love your layout and your ideas. I, too have a one-butt kitchen and share your passion for cooking. It is a true expression of love, I believe. I lack your talent, obviously, but we share the desire! Looking forward to more browsing of your kitchen adventures.
Thank you so much. I bet you are a great chef. Don’t sell yourself short. With passion all things are great:)
You have done an awesome job
Thank you very much. I learn something new each day:)
Oh how I love cannoli, and pistachios! Looks delicious π
Thank you! I hope that you give them a whirl:)
Maggie – do you ever make cannoli with ricotta? And if so – how do you keep it from ‘breaking up’? I’ve tried to strain the ricotta but it still doesn’t have the consistancy that I love from traditional Italian bakeries back east.
I do use ricotta. Are you using whole milk ricotta in addition to straining?
I might have had low moisture – which I was thinking could be an issue – also reading elsewhere that many people commented that using store bought ricotta is a no-no – it’s too grainy. I might try the marscapone (sp) cheese. Thanks for replying ~ I cannot wait to try – I have decided when I reach my 70s to eat at least one cannoli per day…if they have to bury me in a piano box, so be it π
LOL, Love it:) Ricotta is grainy. Marscarpone is so creamy, yum:)
Will definitely try the Marscarpone.
π
Wow Maggie, your blog looks so yummy, I want to eat it!!!! I’ll totes be back looking for inspiration!
Fabulous. Welcome!!!
I’m glad you enjoyed “Free Burning”. Thank you.
You are so very welcome:)
http://denisefoodblog.wordpress.com/
Hi thank you for visiting my foodblog and liking it. I am also new to blogging and am learning something new every day.
Congrats to you having so many viewers already!
you are so welcome. Thank you:)
I want to make cannoli filling for a cake – can you recommend a good recipe? I have a couple chocolate cake recipe I use all the time – but thought it might be nice to chane it up. I have to admit, I avoid any recipe that requires folding egg whites.