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Lemon Pistachio Cannoli

Lemon Pistachio Cannoli

By: Naomi Sherman

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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Naomi Sherman

Naomi Sherman

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