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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.

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

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

Find it online: https://thefamilycooking.com/pistachio-cannoli-2/