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Ingredients
Pistachio filling
- 240g cream cheese (full fat)
- 200ml double/heavy cream
- 3tbsp icing/powdered sugar
- 4tbsp pistachio cream
Cannoli shells
- 7 large tortilla wraps
- 80g pistachios without shells
- 5-6tbsp Pistachio cream
This recipe will make approximately 20 cannoli.
Instructions
Pistachio filling
- Mix the cream cheese, pistachio cream and icing sugar in a bowl until combined.
- Pour in the cream, mix together with an electric beater until combined.
- Place in the fridge until ready to use.
Cannoli shells
- Cut three 4" circles in each tortilla wrap. (Cut as many as you can, you might get more or less depending on the size of the wrap)
- Roll small pieces of foil into a log shape, wrap the tortilla around it, then pierce with a tooth pick to hold it together.
- Spray the tortilla with spray oil.
- Spray the air fryer with spray oil, preheat the air fryer at 190c for 5 minutes.
- Place 4-5 cannoli shells in the air fryer, bake for 7 minutes or until golden brown.
Assemble
- Chop the pistachios into small pieces.
- Spread some of the pistachio cream on the cannoli shell, then coat in the chopped pistachios.
- Add the pistachio filling into a piping bag or ziplock if you do not have one.
- Pipe into each end of the cannoli shell.
- Drizzle a little pistachio cream on each cannoli, serve immediately.
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