Best PISTACCHIO CANNOLI | How to make Cannoli Filling with Pistachio

Cannoli filled with fresh, nutty pistacchio cream are on a whole different level... Fill your crispy, sweet, cannoli tubes with this crunchy, mouth-watering pistacchio cream and it will make you feel as though you’re in a village in Sicily… Share it with your best friends on FACEBOOK Get the recipe: http://bit.ly/PISTACCHIOCANNOLIRECIPE Check out my website for full #recipes and to follow my blog: http://bit.ly/vincenzosplate =============================================== 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEchannel Join this channel to get access to perks: https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join 🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/ 📖Share it with your FOODIE friends on FACEBOOK 🍝Check out my website to get more recipes http://vincenzosplate.com/ 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/ 📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/ 📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/ 💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/ ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. ========================================================= Check out these PLAYLISTS: 👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV 🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ 🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL 🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou 🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. ======================================================= 🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). INGREDIENTS FOR PASTRY: 1 tsp cinnamon 1 tsp choc powder/cocoa 1 tsp table salt 1 tsp ground coffee 1 egg 1 tsp icing suguar 250g plain flour 30ml white vinegar 30ml Marsala (this can be difficult to find so you can replace it with Amaretto or Frangelico) 50g lard Peanut Oil (for frying) INGREDIENTS FOR FILLING: 3 egg yolks 90g sugar 50g flour Generous handful of Pistachio nuts (unsalted) 500ml milk 2-3 tablespoons of extra virgin olive oil (EVOO) STEP ONE – PREPARING THE PASTRY: 1. Sift the flour into a mixing bowl, then add the salt, cocoa, coffee powder, icing sugar and cinnamon. 2. Next, add the lard. 3. Break the egg into the bowl and mix everything together really well using your hands. 4. Adding just a small amount at a time, pour in the Marsala & white wine vinegar, and mix it through. Do this gradually to make sure the dough remains soft and firm, and you might reach the consistency you need without adding all of these liquids. 5. Add a small amount of flour to your work bench an continue to knead the dough on top.. 6. All of your ingredients should have come together at this point and it will feel a bit harder than bread dough. 7. Wrap it in cling film (glad wrap) and leave it in the fridge for 1 hour. STEP TWO – PREPARING THE FILLING: 1. Mix egg yolks with 90g sugar using an electric hand mixer for the Italian Canolli with pistachio cream. 2. Add 50g flour and 100ml of milk and stir using a low speed until the flour dissolves. 3. Warm up 400ml of milk on a low heat. 4. Crush the pistachio nuts using a blender then use a mortar and pestle to mix with 2-3 tablespoons of EVOO. 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 while the saucepan is still on heat until it becomes beautiful and creamy. VINCENZO’S TIP: Add a small amount of additional flour if the cream is too runny. 7. Transfer the cream into a bowl and seal the bowl with glad wrap making sure it completely covers the top of the cream so no air can get in. 8. Put the cream in the fridge for at least an hour and fry up the canolli shells!