Lemon Pistachio Cannoli
Lemon Pistachio Cannoli
By baking these cannoli, not only is it wrap and bake but you can cook them all at once. Let me set the scene: crispy golden pastry shell, filled with decadent lemon-spiked cream and then capped off with the epic combination of white chocolate and pistachio.
Servings
18
Prep time
Cook time
Recipe
Ingredients
- 18 wonton wrappers
- 60g butter, melted
- 500g mascarpone cheese
- 250g lemon curd
- 180g white chocolate melts
- 100g pistachio nuts, very finely chopped
Method
- Preheat oven to 200°C.
- If your wonton wrappers are square, use a round cutter to stamp out the largest circles you can fit.
- Brush both sides of each wonton with melted butter and wrap around cannoli form.
- Place on a tray seam side down and bake for 7-10 mins or until golden brown.
- Carefully remove from forms and cool on a wire rack.
- Beat mascarpone and lemon curd together until fully combined and transfer to a piping bag with star tip.
- Melt white chocolate and dip in each end of the cannoli, then dip chocolate-covered ends into pistachios.
- Pipe filling into both ends of cannoli and serve.
- Biscuits and filling can be made in advance and combined when ready to serve. Once filled, cannoli will lose their crispness very quickly.
- Note: If you don’t have cannoli forms, you can fold foil until it’s thick and then wrap it around a broom handle to make a form. Remove it carefully and wrap the wonton around it gently.
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