Pistachio Cannoli

Why You’ll Love This Recipe

• Classic Italian dessert with a pistachio twist.
• Crisp shells and creamy filling for perfect texture contrast.
• Easy to make with store-bought shells or homemade ones.
• Beautiful and festive presentation.
• Ideal for holidays, dinner parties, or any indulgent treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cannoli shells (store-bought or homemade)
• Ricotta cheese (drained well)
• Mascarpone cheese (optional for extra creaminess)
• Powdered sugar
• Pistachio paste or finely ground pistachios
• Vanilla extract or almond extract
• Mini chocolate chips (optional)
• Crushed pistachios (for garnish)
• Melted chocolate (for dipping the shell ends, optional)

(For homemade shells, you’ll also need: flour, sugar, butter, eggs, vinegar, and oil for frying.)

Directions

1. Prepare the filling:
   • Drain ricotta cheese in a fine mesh strainer or cheesecloth for at least 1 hour to remove excess moisture.
   • In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, pistachio paste (or finely ground pistachios), and vanilla extract.
   • Mix until smooth and creamy. Taste and adjust sweetness if desired.
   • Stir in mini chocolate chips, if using.
   • Refrigerate the filling for at least 30 minutes to firm up.
2. Prepare the shells (if making from scratch):
   • Combine flour, sugar, and a pinch of salt in a bowl.
   • Cut in butter, then add beaten egg and a splash of vinegar to form a dough.
   • Knead until smooth, wrap, and chill for 30 minutes.
   • Roll out thinly, cut into circles, and wrap around metal cannoli tubes.
   • Fry in hot oil (350°F / 175°C) until golden and crisp. Drain and cool completely before filling.
3. Assemble the cannoli:
   • If desired, dip the ends of each shell in melted chocolate, then into crushed pistachios. Let the chocolate set.
   • Fill a piping bag fitted with a round tip with the pistachio filling.
   • Pipe filling into both ends of each shell until full.
   • Sprinkle or roll the ends in extra crushed pistachios for decoration.
   • Dust with powdered sugar before serving.

Servings and timing

• Makes about 10–12 cannoli.
• Prep time: 30 minutes.
• Cook time (for shells): 20 minutes.
• Chill time: 30 minutes.
• Total time: about 1 hour 20 minutes.

Variations

• Chocolate-dipped shells: Dip shell edges in dark or white chocolate for added flavor and color contrast.
• Citrus zest: Add lemon or orange zest to the filling for a bright, fresh note.
• Mini cannoli: Use smaller shells for bite-sized treats.
• Pistachio–chocolate swirl: Mix a spoonful of melted chocolate into half of the filling for a marble effect.
• Vegan version: Use vegan ricotta and dairy-free chocolate to make a plant-based version.
• Extra nutty: Add a spoonful of chopped pistachios into the filling for added crunch.

Storage/Reheating

• Fill cannoli just before serving to keep the shells crisp.
• Store unfilled shells in an airtight container at room temperature for up to 1 week.
• Store the pistachio filling separately in the refrigerator for up to 3 days.
• Filled cannoli can be refrigerated for up to 24 hours, though the shells may soften slightly.
• Do not freeze filled cannoli — only freeze shells if needed.

FAQs

Can I use store-bought cannoli shells?

Yes, store-bought shells save time and still deliver an authentic result.

How do I prevent soggy shells?

Always fill cannoli just before serving, and make sure the ricotta is well-drained.

Can I make the filling ahead of time?

Yes, the pistachio filling can be made up to 2 days in advance and stored in the fridge.

What’s the best pistachio paste to use?

Use 100% pure pistachio paste for the most intense flavor and natural color — avoid ones with added sugar or oil if possible.

Can I skip the mascarpone?

Yes, you can use only ricotta for a lighter texture, though mascarpone adds richness and smoothness.

Can I make this gluten-free?

Yes, use gluten-free cannoli shells or make your own with gluten-free flour.

What kind of pistachios are best?

Unsalted, shelled pistachios work best. Lightly toasting them enhances the nutty flavor.

Can I use other nuts?

You can substitute pistachios with almonds, hazelnuts, or walnuts for different flavor variations.

Can I add chocolate to the filling?

Yes, fold in mini chocolate chips or drizzle melted chocolate into the mixture for extra indulgence.

How long before serving should I fill the cannoli?

Ideally, fill them within an hour of serving for the crispiest texture.

Conclusion

Pistachio Cannoli bring a nutty elegance to a beloved Italian dessert. The contrast of crisp shells and creamy pistachio-ricotta filling makes each bite decadent and unforgettable. Whether you make them from scratch or use ready-made shells, these pistachio cannoli are a stunning, flavor-packed treat that’s perfect for impressing guests or indulging yourself.

Pistachio Cannoli

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Pistachio Cannoli are a refined Italian dessert featuring crisp, golden shells filled with a smooth pistachio-ricotta cream. The combination of nutty, creamy filling and crunchy pastry makes each bite irresistible — perfect for holidays, celebrations, or whenever you crave a touch of Sicilian indulgence.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10–12 cannoli
• Category: Dessert
• Method: Fried / No-Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 10–12 cannoli shells (store-bought or homemade)
• 1 cup ricotta cheese (well-drained)
• 1/2 cup mascarpone cheese (optional)
• 1/2 cup powdered sugar
• 2–3 tablespoons pistachio paste or finely ground pistachios
• 1 teaspoon vanilla extract or almond extract
• 1/4 cup mini chocolate chips (optional)
• 1/4 cup crushed pistachios (for garnish)
• 1/2 cup melted chocolate (for dipping shell ends, optional)
• (Optional homemade shells): 2 cups flour, 2 tablespoons sugar, 2 tablespoons butter, 1 egg, 1 tablespoon vinegar, oil for frying

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Instructions

1. Prepare the filling: Drain ricotta in cheesecloth for at least 1 hour to remove excess liquid. In a bowl, combine ricotta, mascarpone, powdered sugar, pistachio paste, and vanilla. Mix until smooth and creamy, then stir in mini chocolate chips if using. Chill for 30 minutes to firm.
2. Make the shells (optional): Combine flour, sugar, and salt. Cut in butter, add egg and vinegar to form dough. Chill 30 minutes, roll thin, cut circles, wrap around cannoli tubes, and fry at 350°F (175°C) until golden. Cool completely.
3. Assemble: Dip shell edges in melted chocolate, then in crushed pistachios if desired. Pipe pistachio filling into both ends of each shell until filled. Roll or sprinkle ends with extra crushed pistachios.
4. Finish and serve: Dust with powdered sugar and serve immediately for the best texture.

Notes

• Fill cannoli just before serving to keep shells crisp.
• Use pure pistachio paste for authentic color and flavor.
• Chill filling before piping to achieve a firmer texture.
• Lightly toast pistachios for extra nutty aroma.

Nutrition

• Serving Size: 1 cannoli
• Calories: 230
• Sugar: 14g
• Sodium: 85mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg