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Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Finger Food - Cannoli d’ananas con crema pasticcera al cioccolato bianco e pistacchi di bronte
A picture of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.

Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy

Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy

Read more

Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy

Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy

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Ingredients

2 hours
Serves 4 servings
  • 1 cupwhole milk (250 ml)
  • 3egg yolks
  • 1/3 cupsugar (80 grams)
  • 2 1/2 tablespoonsall-purpose flour (20 grams)
  • Zest of 1 orange
  • 1/2cinnamon stick
  • 1.75 ounceswhite chocolate (50 grams)
  • Chopped Bronte pistachios, to taste
  • 8thin slices of pineapple (about 1/8 inch or 2-3 mm thick)
  • as neededPowdered sugar and spices,
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Steps

2 hours
  1. 1

    Start by making the pastry cream. Pour the milk into a small saucepan, add the orange zest and broken cinnamon stick, and slowly bring to a boil. While the milk heats, place the egg yolks and sugar in a bowl and whisk well. When the mixture is pale, add the flour and whisk again.

    A picture of step 1 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 1 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 1 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  2. 2

    When the milk is hot, strain about 1/4 of it into the egg yolk mixture, whisking immediately to combine. Add a little more milk and whisk again. Continue this process until all the milk is incorporated—this helps prevent lumps. Once all the milk is mixed in, return the mixture to the saucepan over low heat and whisk constantly until thickened.

    A picture of step 2 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 2 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 2 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  3. 3

    Add the white chocolate, chopped into pieces, off the heat and stir until melted. Return to the heat and cook to your desired thickness (we like it very thick). Transfer to a cold glass bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate to prevent a skin from forming.

    A picture of step 3 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 3 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 3 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  4. 4

    Let the cream cool completely. Meanwhile, prepare the pineapple cannoli. Peel the pineapple, removing all the eyes, then slice very thinly using a slicer or mandoline. Place the slices on a baking sheet lined with parchment paper and dust with powdered sugar. Bake at 210°F (100°C) for about 1 1/2 hours. After 1 hour, flip the slices and continue baking, watching carefully so they don’t burn.

    A picture of step 4 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 4 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 4 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  5. 5

    When the slices are dry enough, wrap them around a cone and return to the oven for about 10 more minutes to set the shape.

    A picture of step 5 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 5 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 5 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  6. 6

    Remove from the oven and let cool.

    A picture of step 6 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  7. 7

    While they cool, take the pastry cream out of the fridge, add the chopped pistachios, and mix well. Transfer to a piping bag.

    A picture of step 7 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 7 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
    A picture of step 7 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  8. 8

    Fill the pineapple cannoli, then serve with extra pistachios and, if you like, a dusting of powdered sugar or unsweetened cocoa powder.

    A picture of step 8 of Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios.
  9. 9

    Here’s our recipe for these delicious pineapple cannoli with white chocolate pastry cream and Bronte pistachios—simply delicious! Enjoy, and see you next time! Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on July 13, 2026 14:02
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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Keywords

Pastry Appetizer Egg White Chocolate Pistachio Pineapple Orange

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