Name: Pistachio Cannoli Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 250 g All-purpose flour (plain flour); 25 g Granulated sugar (caster sugar); ¼ tsp Salt; 43 g Unsalted butter (room temperature); 1 Large egg; 80 ml Marsala wine; Frying oil (enough to have the oil at least 3 inches deep in your pan); 900 g Ricotta (strained, preferably overnight); 195 g Powdered sugar (icing sugar); ¼ tsp Ground cinnamon; 1 tsp Vanilla extract; 2 tbsp Pistachio paste; Chopped pistachios (for dipping, optional)

Jump to Recipe· 4.1 from 42 reviews

If you have a soft spot for classic Italian desserts and are looking to elevate your sweet treat game, this Pistachio Cannoli Recipe is an absolute must-try. Imagine crispy, golden shells hugging a luxuriously creamy ricotta filling infused with pistachio paste and a hint of cinnamon. Every bite offers a delightful crunch followed by a smooth, nutty richness that is simply irresistible. Whether you’re preparing for a festive gathering or craving a special indulgence, this recipe brings authentic flavors and a festive flair right into your kitchen.

Ingredients You’ll Need

A black tray holds ten small clear glass bowls and two black bowls, all filled with various baking ingredients arranged in rows. In the front row, from left to right, there is a black bowl filled with a white creamy texture, a black bowl containing white powder flour, and a clear bowl of white granulated sugar. Above this row, from left to right, there is a clear bowl of greenish-brown paste, a clear bowl with a reddish-brown fine powder, a clear bowl of dark brown cocoa powder, a clear bowl of small yellow cubes of butter, and a clear bowl with half a raw egg inside. In the back row are the remaining smaller clear bowls with light brown and reddish-brown powders, a larger clear bowl of light brown liquid, and a clear bowl with white powdered sugar. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pistachio Cannoli Recipe lies in its simple, yet thoughtfully chosen ingredients. Each component plays a vital role — from creating the delicate, crispy shells to crafting the creamy, flavorful filling that makes these cannoli unforgettable.

All-purpose flour: This forms the base of our shells, providing the perfect canvas for the delicate crunch.
Granulated sugar: Adds a subtle sweetness that balances the dough perfectly.
Salt: Enhances all the flavors, making each bite well-rounded.
Unsalted butter: Brings richness and creates that tender, flaky texture in the shells.
Large egg: Binds ingredients, lending structure to the dough.
Marsala wine: Adds an authentic Italian touch with a hint of sweetness and depth.
Frying oil: Essential for achieving the signature crispy shells; deep-frying works wonders here.
Ricotta (strained): The superstar of the filling, smooth and creamy for that luscious texture.
Powdered sugar: Sweetens the filling delicately without graininess.
Ground cinnamon: Offers a warm, inviting undertone to the filling.
Vanilla extract: Enhances the richness and aroma of the ricotta filling.
Pistachio paste: Infuses the filling with a distinct nutty flavor and beautiful green hue.
Chopped pistachios (optional): Perfect for dipping the ends, adding texture and vibrant color.

How to Make Pistachio Cannoli Recipe

Step 1: Prepare the Ricotta

Start by straining the ricotta the night before to ensure it’s thick and creamy — this step guarantees a filling that’s rich and holds its shape beautifully when piped into your shells.

Step 2: Make the Cannoli Shell Dough

Mix the flour, sugar, and salt together, then cut in the butter until the mixture resembles coarse breadcrumbs. Adding the egg and Marsala wine brings the dough together. Be gentle; a light touch leads to a tender shell, so mix just enough until the dough forms.

Step 3: Knead and Rest the Dough

Knead the dough by hand on a floured surface until it’s smooth and elastic. Rest it wrapped at room temperature for about two hours — this helps relax the gluten, making it much easier to roll out thinly.

Step 4: Roll Out and Cut the Dough

This step requires patience! Roll the dough as thin as you can, ideally until your fingers can be seen through it. Using a pasta maker, if you have one, will be a lifesaver here. Cut into circles, the size depending on how long you want your cannoli.

Step 5: Shape and Fry the Shells

Wrap the dough circles around cannoli tubes, sealing the edges with egg wash to prevent unraveling. Heat the oil to about 350°F (180°C), then fry the shells in small batches. Use tongs to hold the shells steady so they cook evenly until golden and crisp. Cool on a rack and carefully remove from the tubes.

Step 6: Prepare the Pistachio Cannoli Filling

Beat the strained ricotta with powdered sugar, cinnamon, and vanilla until smooth. Gradually fold in the pistachio paste to taste, ensuring the filling has that perfect nutty flair without overpowering the creamy base.

Step 7: Assemble and Serve

Just before serving, pipe the pistachio filling into the cooled shells. For an extra special touch, dip the ends in chopped pistachios or even chocolate chips for that delightful crunch. Serve immediately to enjoy the ideal contrast of crisp shells and creamy filling.

How to Serve Pistachio Cannoli Recipe

The image shows four cannoli pastries, three of them placed on a white plate with a dusting of powdered sugar on top, and one laying on a white marbled surface in the foreground. Each cannoli has a golden-brown crunchy shell, filled with creamy light beige filling that slightly overflows at both ends. The ends of the cannoli are decorated with chopped green pistachios. The powdered sugar is sprinkled over the shells, adding a delicate white layer, and some pistachio pieces are scattered around the cannoli on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped pistachios brighten up the cannoli ends with color and texture. You can also sprinkle a dusting of powdered sugar or drizzle a bit of melted dark chocolate for an elegant finish that’s sure to impress.

Side Dishes

These cannoli pair beautifully with a light espresso or a rich glass of dessert wine like Vin Santo. For a refreshing contrast, serve with fresh berries or a citrus sorbet to cut through the creamy richness.

Creative Ways to Present

Try arranging your pistachio cannoli standing upright in a decorative glass filled with chopped pistachios or sprigs of fresh mint. Alternatively, plate them alongside small bowls of extra pistachio paste or honey for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

For the best experience, keep your cannoli shells and filling separate. Store the shells in an airtight container at room temperature and refrigerate the filling. Assemble just before serving to maintain that wonderful crispness.

Freezing

You can freeze the unfilled cannoli shells by wrapping them tightly in plastic. When ready, thaw completely and fill with fresh pistachio filling. Avoid freezing the filled cannoli as the shells may become soggy.

Reheating

If your shells lose a bit of their crunch, a quick warm-up in a 300°F (150°C) oven for a few minutes can help restore some crispness. Always fill after reheating to keep everything fresh and delicious.

FAQs

Can I use ricotta straight from the store without straining?

Straining ricotta is key to removing excess moisture for a thicker, smoother filling. Using unstrained ricotta often results in a runny filling that won’t pipe nicely into the shells.

Is there a substitute for Marsala wine in the dough?

If you don’t have Marsala wine on hand, a dry white wine or even water with a dash of lemon juice can work as a substitute, though the flavor will be slightly less rich.

Can I make the cannoli shells ahead of time?

Absolutely! The shells can be prepared and fried ahead and stored at room temperature for a few days. Just remember to fill them fresh to keep that perfect crunch.

How long can I keep filled cannoli before serving?

Filled cannoli are best eaten immediately. If you must prepare them in advance, keep the filling and shells separate and assemble just before serving to avoid sogginess.

Can I use other nut pastes instead of pistachio?

Definitely! Almond or hazelnut paste can also make delicious fillings, but the signature flavor and color of this Pistachio Cannoli Recipe comes from using pistachio paste.

Final Thoughts

There is something truly special about making the Pistachio Cannoli Recipe at home — the combination of crispy shells and creamy, nutty filling never fails to delight. It’s a rewarding project that brings authentic Italian charm to your table and is sure to become one of your favorite go-to desserts. Give it a try and watch your friends and family fall in love with this show-stopping treat!