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Pistachio Cannoli Recipe

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4.1 from 56 reviews

  • Author: Amina
  • Total Time: 55 minutes (plus overnight straining and resting time)
  • Yield: 24 servings

Description

This Pistachio Cannoli recipe features crisp, golden fried shells filled with a smooth ricotta and pistachio cream. The dough is enriched with Marsala wine for added flavor and fried to perfection. The creamy pistachio filling is sweetened with powdered sugar, lightly spiced with cinnamon and vanilla, and accented with pistachio paste for a rich, nutty taste. Finished with optional chopped pistachios on the ends for extra texture, these cannoli make a classic Italian dessert ideal for any occasion.

Ingredients

Cannoli Shells

  • 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)

Filling

  • 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)

Instructions

  1. Strain Ricotta: The night before making the cannoli, strain the ricotta cheese thoroughly and let it sit overnight to drain excess moisture for a thicker filling.
  2. Mix Dry Ingredients: Combine the flour, granulated sugar, and salt in a large mixing bowl.
  3. Add Butter: Cube the room-temperature butter and incorporate it into the flour mixture until it resembles lumpy breadcrumbs, using a food processor, stand mixer, or your hands.
  4. Add Wet Ingredients: Mix in the egg and Marsala wine just until a rough dough forms. If the dough feels too dry, add a splash more Marsala wine. Avoid overmixing.
  5. Knead Dough: Turn the dough onto a floured surface and knead until smooth. Shape into a ball, wrap in plastic wrap, and let rest at room temperature for 2 hours.
  6. Heat Oil: Pour frying oil into a deep saucepan and heat to about 350°F (180°C), monitoring temperature carefully for consistent frying.
  7. Roll Dough: Roll out the dough as thinly as possible—ideally thin enough to see your fingers through it. A pasta maker can help but a rolling pin works fine with patience.
  8. Cut and Shape Shells: Cut dough into circles sized according to your cannoli tube length (no longer than tube size). Wrap dough around cannoli tubes, sealing seams with egg wash to prevent unraveling during frying.
  9. Fry Shells: Carefully place 2-3 wrapped cannoli tubes into hot oil. Use tongs to hold shells steady so they cook evenly, flipping them gently until golden brown on both sides.
  10. Drain and Cool: Remove fried shells and transfer to a cooling rack lined with paper towels to drain excess oil. Allow cooling before removing shells from tubes for reuse.
  11. Repeat Frying: Continue frying remaining dough rounds, reusing cannoli tubes as shells cool.
  12. Prepare Filling: In a bowl, beat together the strained ricotta, powdered sugar, ground cinnamon, and vanilla extract until smooth.
  13. Add Pistachio Paste: Fold in pistachio paste gradually to taste until the filling is flavorful and evenly mixed.
  14. Pipe Filling: Transfer the pistachio filling to a piping bag and fill the cooled cannoli shells just before serving.
  15. Optional Garnish: Dip the ends of the filled cannoli in chopped pistachios or chocolate chips for added texture and presentation.
  16. Serve or Store: Serve cannoli immediately for best texture. Alternatively, store shells and filling separately and fill just before serving to maintain crispness.

Notes

  • Straining ricotta overnight helps achieve a thick, creamy filling without excess moisture that can sog the shells.
  • Rolling the dough very thin is essential for crisp, delicate shells.
  • Maintaining oil temperature at 350°F/180°C ensures even frying without greasy or burnt shells.
  • If the dough feels too elastic and resists rolling, allow it to rest longer or chill briefly.
  • Filling the shells right before serving keeps them crisp; assembled cannoli stored too long will soften.
  • Reuse cannoli tubes after carefully removing the cooled shells to efficiently fry multiple batches.
  • You can substitute Marsala wine with dry white wine or even white grape juice with a splash of vinegar if desired, but Marsala adds authentic flavor.
  • Prep Time: 20 minutes (excluding overnight ricotta straining and 2-hour dough resting)
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Find it online: https://aminabakes.com/pistachio-cannoli-recipe/