Stuffing for cannoli
with pistachio cream

Ingredients:

• 50g pistachios
• 300ml milk
• 2 egg yolks
• 65gr sugar
• 20gr flour 00
• 1 glass of pistachio liqueur

Preparation

Pour the milk into a saucepan, put it on the stove and bring it to boil, at this point after roughly chopping the pistachios, add them in the milk and let it cool for half an hour. Meanwhile, with the help of electric whips, whisk the egg yolks with the sugar, then add the flour and mix until a smooth to obtain a lump-free mixture.

Put the milk back on the stove and bring it to boil again, at this point add the mixture of yolks and mix continuously with a whisk until the cream has thickened completely.

Pistachio liqueur: to add according to your taste.
The addition of pistachio liqueur is optional, you can decide for yourself whether to add it or not. Cover the cream with the contact film and allow it to cool to room temperature.

Filling the cannoli: Now you just have to combine the two creams and stuff your Sicilian cannoli. Add to the ricotta cream the quantity of pistachio custard according to your tastes, keeping in mind the more pistachio cream you add, the more you will taste it. With a sac-à-poche, stuff the cannoli and sprinkle with powdered sugar.