Introduction About Cannoli Pistachio
If you’re dreaming of biting into a crispy, creamy Italian dessert, nothing hits the spot like a pistachio cannoli. These crunchy pastry tubes filled with sweetened ricotta and rich pistachio flavor are not just a treat — they’re an experience. In this recipe, we’ll walk you through how to make pistachio cannoli from scratch: shell, filling, and garnishes included. We’ve also included some delicious suggestions to elevate your dessert game. Check out our other Italian favorites like the Pistachio Tiramisu for another nutty sensation!
Ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons butter, cold and diced
- 1 egg yolk
- 1/2 cup sweet Marsala wine (or white wine)
- Vegetable oil, for frying
For the Pistachio Ricotta Filling:
- 1 1/2 cups whole milk ricotta cheese (drained overnight)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/2 cup shelled roasted pistachios (ground into a paste or finely chopped)
- 1/4 cup mini chocolate chips (optional)
To Garnish:
- Extra chopped pistachios
- Powdered sugar
- Melted chocolate (optional for dipping)
Instructions:
1. Prepare the Cannoli Shells
- In a bowl, combine flour, sugar, cocoa powder, and salt.
- Cut in butter until crumbly.
- Stir in the egg yolk and Marsala wine until a dough forms.
- Knead until smooth (about 8–10 minutes). Wrap and refrigerate for 30 minutes.
- Roll out the dough thin, cut into ovals or circles, and wrap around metal cannoli tubes.
- Heat oil to 350°F and fry until golden brown. Let cool on paper towels.
2. Make the Pistachio Filling
- In a bowl, mix drained ricotta, powdered sugar, vanilla, and orange zest.
- Stir in ground pistachios and chocolate chips.
- Chill the mixture for 30 minutes for best texture.
3. Fill and Assemble
- Use a piping bag to fill each shell from both ends.
- Dip ends in chopped pistachios.
- Dust with powdered sugar and serve chilled.
Pro Tips & Variations:
- Don’t overfill: Ricotta is creamy but delicate; overfilling can make shells soggy.
- Need a no-bake version? Discover great ideas like our Pistachio Fudge Recipe for a faster pistachio fix.
- Add a chocolate dip: Melt dark chocolate and dip the shell edges for a decadent touch.
- Make it mini: Use smaller molds to create bite-sized cannoli.
Suggested Pairings
- Enjoy these cannoli with a cappuccino or strong espresso.
- Pair with light Italian white wine like Moscato.
- Serve alongside fruit platters or citrus gelato or pistachio ice cream
Storage & Make-Ahead
- Store filled cannoli in the fridge for up to 3 days.
- Store unfilled shells in an airtight container for up to 1 week.
- Filling can be made 2 days ahead.
Nutritional Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Carbohydrates | 26g |
| Sugars | 10g |
| Protein | 6g |
FAQs
PPA1: Can I use store-bought cannoli shells?
Yes, store-bought shells save time. But homemade delivers unmatched crispness.
PAA2: Can I substitute ricotta with mascarpone?
You can, though the texture will be thicker and richer.
PAA3: How can I make the cannoli shells without a deep fryer?
Use a heavy pot and thermometer. Fry at 350°F, turning shells gently.
PAA4: Are these gluten-free?
Not by default. Use gluten-free flour mix and double-check your pistachio source.
PAA5: Can I freeze pistachio cannoli?
Freezing filled cannoli is not recommended. Freeze shells only.
PAA6: What’s the best way to grind pistachios into a paste?
Use a food processor and add a little honey or oil for a creamy pistachio paste.
Conclusion:
Whether you’re hosting an Italian dinner or simply craving a crispy, creamy treat, Pistachio Cannoli bring elegance to your dessert plate. Their vibrant nutty flavor and crunchy texture make them perfect for both festive and casual occasions.