Go Back
–+ servings
Pistachio Cannoli

Irresistible Pistachio Cannoli: A Creamy Slice of Italy

Enjoy homemade Pistachio Cannoli, a classic Italian dessert with crispy shells and creamy ricotta filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 cannoli
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shell Ingredients
  • 2 cups all-purpose flour Provides structure for crispy cannoli shells; no immediate substitutes recommended.
  • 2 tablespoons sugar Adds sweetness; consider using coconut sugar for a healthier twist.
  • 1 tablespoon cocoa powder Enhances flavor and color; omit for a classic look.
  • 1 teaspoon cinnamon Infuses warmth into the dough; optional.
  • 1 pinch salt Balances flavors; essential for any baked good.
  • 1/2 cup cold cubed butter Creates flakiness in shells; swap for vegetable shortening for a dairy-free option.
  • 1 large egg yolk Acts as a binding agent.
  • 1/4 cup Marsala wine Adds depth; substitute with grape juice for a non-alcoholic variation.
Filling Ingredients
  • 1 cup ricotta cheese The creamy base of the filling; mascarpone is also an alternative.
  • 1/2 cup powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Adds flavor; almond extract is a good substitute.
  • 1/2 cup heavy cream Offers richness; omit for a lighter filling.
  • 1/4 cup chopped pistachios Provides texture and flavor.

Equipment

  • Mixing bowl
  • cannoli tubes
  • deep frying pan
  • Piping bag

Method
 

Dough Preparation
  1. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of cocoa powder, 1 teaspoon of cinnamon, and a pinch of salt.
  2. Use a pastry cutter or your fingers to cut in 1/2 cup of cold cubed butter until the mixture resembles coarse crumbs.
  3. Add 1 egg yolk and 1/4 cup of Marsala wine to the mixture and knead until smooth and elastic.
  4. Wrap the dough tightly in cling film and refrigerate for at least 1 hour.
Shaping and Frying
  1. Roll out the dough to about 1/8 inch thick and cut out 4-inch circles.
  2. Wrap each dough circle around a cannoli tube, sealing the edges with a little beaten egg.
  3. Heat oil to 175°C (350°F) and fry the cannoli tubes for 2-3 minutes until golden brown.
  4. Let them drain on paper towels and cool before removing the tubes.
Filling Preparation
  1. In a medium mixing bowl, beat 1 cup of ricotta cheese until smooth.
  2. Gradually mix in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract.
  3. Fold in 1/2 cup of heavy cream and 1/4 cup of chopped pistachios.
Assembly
  1. Fill each cooled cannoli shell with the ricotta filling using a piping bag.
  2. Dip the ends in additional chopped pistachios and dust with powdered sugar.

Nutrition

Serving: 1cannoliCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Store cannoli shells in an airtight container at room temperature for up to 3 days. Keep filling refrigerated and assemble just before serving to maintain crunch.

Tried this recipe?

Let us know how it was!