Cannoli Pistacchio – Italian Puff Pastry Rolls with Pistachio Cream

Golden tubes of flaky puff pastry, filled end to end with a smooth, sweet pistachio cream — the flavour Italy cannot stop putting into everything, and for good reason.

Bristot has been baking by hand in San Gimignano, Tuscany, since 1957. Its pasta sfoglia is made the slow way, with repeated folds that turn butter and dough into hundreds of layers; in the oven those layers lift and crisp, and that is the crackle you hear on the first bite.

One note for American shoppers: these are not Sicilian ricotta cannoli. They are the Tuscan pastry-shop version — lighter, crisper, filled with cream rather than ricotta.

Best with an espresso, or a small glass of something cold and sweet.

At a glance

• Type: Filled puff pastry rolls (pasta sfoglia)
• Filling: Pistachio cream
• Pastry: Flaky, layered, golden
• Contains: Pistachios (tree nuts)
• Bakery: Bristot, San Gimignano, Tuscany · since 1957
• Format: 200 g tray (7.05 oz)