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.

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.