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
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. Don’t forget to try our other Italian creations like Tiramisu Truffle Balls next!