Introducing Pistachio Cream Cheese Cannoli Recipe: Traditional Dessert Gets a Trendy Update!
A nostalgic staple of Italian pastry, the classic cannoli gets a modern twist in this irresistible variation. Crisp, pizzelle shells are filled with a smooth blend of cream cheese and pistachio spread, adding a nutty depth and extra creaminess to the traditional filling. Familiar yet refreshingly new, these updated cannoli balance heritage with popular flavors – perfect for honoring tradition while bringing the latest tastes to your dessert table.
Makes 8 cannoli
Ingredients:
- 8 Reko Vanilla Pizzelle Cookies
- 8 oz full-fat cream cheese (softened at room temperature)
- 3 tbsp confectionary powdered sugar (plus extra for dusting)
- 1 cup heavy whipping cream
- 4 tbsp pistachio paste (if making from scratch, use slivered raw unsalted, not roasted nuts – blend in food processor adding a little water, until smooth, about 10 minutes)
- ¾ cup crushed pistachios (optional)
Directions:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and continue mixing.
- Pour in the cold heavy cream and whip for 2-3 minutes until it thickens and holds a peak.
- Add the pistachio paste and fold gently, then place the mixture into piping bag, and chill for 20-30 minutes.
- Microwave each Reko Pizzelle cookie for approximately 15-20 seconds to soften slightly, and immediately bend/shape into a cannoli tube, using a mold or handle of wooden spoon. Use caution – cookies will be hot!
- Fill cannoli shells with prepared cannoli cream (using a piping bag is best), and dip ends into crushed pistachios for texture, then chill for 15-20 minutes before serving.
Tip: Click here to learn how to shape and form our pizzelles.
