Pistachio Cannoli – Crispy, Creamy & Irresistibly Italian
Bring a taste of Italy to your kitchen with these Pistachio Cannoli! Crisp, golden pastry shells are filled with a smooth, creamy ricotta filling and topped with crunchy pistachios for the perfect balance of flavor and texture. A stunning dessert for holidays, parties, or anytime you’re craving a sweet treat, these cannoli are elegant yet easy to make at home. Serve with espresso or a glass of dessert wine for the ultimate Italian indulgence.
Equipment
- Mixing bowls
- Rolling Pin
- Cannoli tubes (molds)
- Deep-frying thermometer
- Slotted spoon or spider strainer
- Piping bag with tip
- Cheesecloth (for straining ricotta)
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp cold butter (cubed)
- 1 large egg yolk
- ½ cup Marsala wine (or dry white wine, as needed)
- Oil for frying (vegetable or canola)
- 1 egg white (for sealing edges)
For the Filling:
- 2 cups whole-milk ricotta (strained overnight)
- ½ cup powdered sugar (plus more for dusting)
- 1 tsp vanilla extract
- 3 tbsp pistachio paste (or finely ground pistachios)
- ¼ cup finely chopped pistachios (for garnish)
Instructions
Prepare the Ricotta
- Place ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate overnight to remove excess moisture.
Make the Dough
- In a bowl, mix flour, sugar, and salt.
- Cut in cold butter until crumbly. Add egg yolk and Marsala wine, mixing until dough comes together.
- Knead briefly until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Fry the Shells
- Heat oil to 350–375°F. Fry shells until golden and blistered, turning as needed (1–2 minutes).
- Drain on paper towels, then carefully remove from molds. Cool completely.
Prepare the Filling
- In a bowl, whip strained ricotta with powdered sugar, vanilla, and pistachio paste until smooth and creamy. Adjust sweetness to taste.
Assemble the Cannoli
- Fill a piping bag with pistachio cream. Pipe filling into both ends of each cooled shell.
- Dip ends in chopped pistachios. Dust with powdered sugar before serving.
Notes
- Make-Ahead: Shells can be fried 2–3 days in advance and stored in an airtight container. Fill just before serving.
- Alternative Fillings: Blend ricotta with mascarpone for a richer cream. Add orange or lemon zest for a citrusy lift.
- Lighter Option: Air-fry shells at 375°F for 8–10 minutes instead of deep-frying.
- Storage: Filled cannoli should be eaten the same day. Leftover filling can be refrigerated for 3 days.