Name: Pistachio Cannoli Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 3/4 cups All-purpose flour (250g); 2 tbsp Granulated Sugar (25g); 1/4 tsp Salt; 3 tbsp Unsalted Butter (43g, room temperature); 1 Large Egg; 1/3 cup Marsala Wine (80ml); Frying oil (enough to fill pan to 3 inches deep); 32 oz Ricotta (900g, strained overnight); 1 1/2 cups Powdered Sugar (195g); 1/4 tsp Ground Cinnamon; 1 tsp Vanilla Extract; 2 tbsp Pistachio Paste; Chopped Pistachios (for dipping ends, optional)

Jump to Recipe· 4.1 from 56 reviews

If you’re craving a dessert that brings together crunch, creaminess, and a hint of nutty elegance, this Pistachio Cannoli Recipe is your ultimate indulgence. With its crisp, golden shells and luscious pistachio-infused ricotta filling, every bite is a delightful adventure that transports you straight to the heart of Italian tradition. The combination of crunchy cannoli shells and smooth, flavorful filling makes this dessert not only unforgettable but also perfect for sharing with friends and family.

Ingredients You’ll Need

A close-up shows a woman's hand folding a light beige dough triangular piece around a shiny metal scoop on a wooden surface with a dusting of flour. The dough is thin and slightly textured, with a larger flat dough piece in the background. The woman's nails are neatly kept, and the dough is being gently pressed to hold the shape. The overall scene has a soft natural light highlighting the smooth, raw dough and subtle wood grain texture beneath. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet play a crucial role in delivering the authentic taste and texture of this Pistachio Cannoli Recipe. Each one contributes uniquely—whether it’s the buttery crunch of the shells or the rich, creamy filling enriched with pistachio flavor.

1 3/4 cups All-purpose flour (250g): The foundation for your crispy cannoli shells, flour gives structure and texture.
2 tbsp Granulated Sugar (25g): Adds a touch of sweetness to balance the flavors.
1/4 tsp Salt: Enhances all the subtle flavors in the dough.
3 tbsp Unsalted Butter (43g, room temperature): Provides richness and flakiness to the shells.
1 Large Egg: Binds the dough while contributing to tenderness.
1/3 cup Marsala Wine (80ml): Imparts a classic aromatic depth and helps with dough elasticity.
Frying oil: Enough for about 3 inches in your pan to ensure perfect frying.
32 oz Ricotta (900g, strained): The creamy heart of the filling, needs to be well-drained for the best texture.
1 1/2 cups Powdered Sugar (195g): Sweetens the ricotta filling smoothly.
1/4 tsp Ground Cinnamon: Adds a warm, gentle spice to the filling.
1 tsp Vanilla Extract: Brings out the flavors with a fragrant, sweet note.
2 tbsp Pistachio Paste: The star ingredient that infuses the filling with that irresistible pistachio flavor.
Chopped Pistachios (optional): For dipping the ends, adding extra crunch and vibrant color.

How to Make Pistachio Cannoli Recipe

Step 1: Prepare the Ricotta

The night before you plan to assemble your cannoli, strain your ricotta thoroughly. This step is essential to remove any excess moisture, giving you a thick, creamy filling that won’t drip or become watery inside the shells. Letting it sit overnight ensures the perfect consistency.

Step 2: Create the Cannoli Shell Dough

Start by mixing flour, sugar, and salt in a large bowl. Then, work in the room-temperature butter until the texture resembles coarse breadcrumbs. This may take a bit of patience if done by hand, but the resulting flakiness is worth it. Add the egg and Marsala wine gently, mixing just until the dough forms a rough ball. Don’t overwork it to keep the shells tender but crisp.

Step 3: Knead and Rest the Dough

Transfer the dough onto a floured surface to knead it smoothly. The dough needs to be elastic enough to roll out super thin, so working it well is key. Once smooth, shape it into a round, wrap in plastic, and let it rest on the counter for two hours. This resting period allows the gluten to relax for easier rolling.

Step 4: Roll and Cut the Dough

Once rested, roll the dough as thin as you possibly can—ideally thin enough that you can see your fingers through it. A pasta maker can speed up this delicate process, but a rolling pin and patience works perfectly well. Cut into circles sized to suit your cannoli tubes, keeping in mind the length and diameter you prefer for your shells.

Step 5: Shape the Shells

Wrap each dough circle around cannoli tubes, sealing the edge with a bit of egg wash to prevent unravelling during frying. Press firmly on the seam to ensure tight closure and a neat final shape. This step helps your shells keep their iconic hollow tube form, ready to be filled later.

Step 6: Fry the Cannoli Shells

Heat your oil to about 350°F (180°C) and carefully submerge your shaped dough tubes. The shells cook quickly, so keep an eye and gently turn them every 30 seconds for even golden browning. After frying, place them on paper towels to drain and cool before carefully sliding them off the tubes. Reuse the tubes for the next batch of shells, making this a streamlined process.

Step 7: Make the Pistachio Filling

In a bowl, beat together your strained ricotta, powdered sugar, cinnamon, and vanilla extract until perfectly smooth. Slowly mix in the pistachio paste to taste, allowing your personal preference to guide the pistachio intensity. This heavenly filling balances sweet creaminess with nutty richness beautifully.

Step 8: Assemble and Fill

Transfer the pistachio filling to a piping bag, snip the end, and pipe the creamy mixture carefully into your cooled shells right before serving. For an extra finishing touch, dip the ends of your cannoli into chopped pistachios or chocolate chips to add crunch and visual appeal.

How to Serve Pistachio Cannoli Recipe

The image shows three cannoli arranged side by side on a wooden board, each filled with creamy white filling visible at both ends. The ends of the filling are dipped in small green chopped nuts, likely pistachios, adding texture and color. The golden-brown pastry shells are dusted generously with white powdered sugar, some of which is being sifted from above using a metal sieve. The background is soft and blurred with light cream and white tones, while the surface beneath the board has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Pistachio Cannoli Recipe with chopped pistachios not only adds a satisfying crunch but also amps up the nutty flavor and makes your presentation spectacular. You can also dust a light sprinkle of powdered sugar or even some mini chocolate chips on the ends for a fun twist.

Side Dishes

Keep your sides simple to let these rich cannoli shine. A fresh berry salad or a dollop of lightly sweetened whipped cream pairs beautifully, offering bright, fresh contrasts to the sweet and crunchy treat.

Creative Ways to Present

Try serving your cannoli in a decorative basket lined with parchment paper or standing upright in a glass filled with colorful sprinkles or crushed pistachios for a fun and inviting display. You can also arrange them on a rustic wooden board for an Italian-inspired dessert platter.

Make Ahead and Storage

Storing Leftovers

If you have leftover filling and shells (which is rare because they’re so delicious), store them separately. Keep the filling in an airtight container in the fridge and the shells in an airtight container at room temperature. This prevents sogginess and preserves that signature crunch.

Freezing

You can freeze unfilled cannoli shells in an airtight container for up to a month. The filling doesn’t freeze well due to the ricotta’s delicate texture, so only fill the shells once thawed and just before serving.

Reheating

Reheat shells gently in a warm oven for a few minutes to regain some crispiness if they’ve softened. Avoid microwave reheating to keep the shells from becoming chewy. Always assemble just before serving to enjoy your Pistachio Cannoli Recipe at its best.

FAQs

Can I use another type of nut paste instead of pistachio?

Absolutely! While pistachio paste is traditional and gives a signature flavor, almond or hazelnut pastes can also offer delicious variations. Just keep in mind the unique flavor profile will change accordingly.

How thin should I roll out the cannoli dough?

Thin enough to see your fingers through it! It should be delicate yet sturdy enough to hold shape when fried. Patience is key here, as rolling too thick will result in heavy shells, and too thin may cause tearing.

Why is it important to strain the ricotta overnight?

Straining removes excess moisture, preventing a watery filling that could soften your perfectly crisp shells. An overnight rest ensures the ricotta is thick and creamy, ideal for piping and taste.

Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and stored in the refrigerator. Just give it a quick stir before using to ensure it’s smooth and ready for piping.

How long do cannoli shells stay crispy?

When stored in an airtight container at room temperature, unfilled shells stay crisp for a few days. Once filled, enjoy immediately to prevent the shells from becoming soggy.

Final Thoughts

Making this Pistachio Cannoli Recipe is such a rewarding experience that combines tradition with a touch of creative fun. Whether you’re serving it up for a special occasion or simply want to treat yourself, these cannoli will definitely become a beloved favorite. Trust me, once you try this recipe, you’ll be hooked on that perfect crunchy shell and luscious pistachio filling harmony. Give it a go and watch it disappear in no time!