Making pistachio cannoli at home is an experience that goes beyond just creating a dessert. It’s about celebrating flavors, textures, and a rich culinary tradition. The combination of crunchy shells and creamy pistachio filling is sure to impress anyone who tries them. Whether you’re making these for a dinner party or as a weekend treat, pistachio cannoli are a surefire way to delight your taste buds and wow your guests.

Pistachio Cannoli Recipe:

Let me quick introduced with recipe, pistachio cannoli is an Italian dessert with a nutty flavor and the vibrant green color of pistachios. The addition of pistachios to creamy ricotta filling gives a luxurious nutty flavor that balances the sweetness of the dessert. This is the most healthy or nutritious version of cannoli, where pistachios are a good source of protein, fiber, and healthy fats. While traditional cannoli are associated with Sicily, pistachio cannoli brings a new regional twist, inspired by the rich history of Mediterranean and Middle Eastern pistachio use.

What is cannoli, and how does it taste?

Cannoli is an Italian dessert which is made from a crispy fried pastry shell filled with a creamy filling of ricotta-based filling, and the filling is often flavored with vanilla extract, citrus zest, and chocolate chips. but here we’re trying to add a pistachio twist to our cannoli filling. Some cannolis are topped with powdered sugar, nuts, or candied fruits. The taste is like a mix of creamy sweetness and crunchy texture. The shell is buttery and crispy, and the filling is smooth, rich, and creamy. No one can beat the taste of creamy, crunchy cannoli.

Pistachio Cannoli vs. Traditional Cannoli: What’s the Difference?

The main difference between pistachio cannoli and traditional cannoli lies in their filling and topping flavors. Traditional cannoli filling is basically made from ricotta cheese, sugar, vanilla, and chocolate chips, whereas the filling of pistachio cannoli, made from ricotta-based filling, incorporates chopped pistachios or pistachio paste and is also topped with pistachios. It adds a unique richness and texture apart from the classic recipe. Traditional cannoli gives sweet flavor, and pistachio cannoli gives a nutty and slightly savory twist.

Ingredients You Need for Authentic Pistachio Cannoli:

• All-purpose flour: Using all-purpose flour for cannoli shells gives them the right structure and tenderness. It is perfect for holding filling like the pistachio cream. For a gluten-free option, you can use gluten-free flour instead of others.

• Granulated Sugar: It adds slight sweetness, which balances the nuttiness of pistachios and creaminess of cream filling. You can swap up with coconut sugar, maple syrup, or honey as well.

• Unsalted butter: Always use cold and diced butter other than melted one. Unsalted butter helps to balance the overall salt content in pistachio cannoli. For a dairy-free option, you can use plant-based butter, and trust me, it’ll work best.

• Egg: Egg helps to bind the ingredients together while making the dough and is easy to roll (Additional tip: an egg wash is applied to the dough before frying for a golden and shiny appearance.) You can also skip this process.

• Marsala wine: It helps to tenderize the dough and is easy to roll out. Marsala wine is a classic choice for an authentic taste of Italian cannoli. If you don’t want to add Marsala wine, then use dry red wine or red wine vinegar.

• Vegetable oil: Don’t worry, it’s not too much oily. We’ve to used oil for frying. Here I’m using canola oil. But if you’re looking to skip the oil then air-frying is the best option.

• Ricotta cheese: Ricotta provides a creamy, slightly sweet and smooth texture to your pistachios filling. The mild flavor of ricotta pairs well with the pistachios and other ingredients.

• Mascarpone cheese: I’m using the combination of ricotta, mascarpone, and heavy cream to give light and creamy texture of pistachios filling. It creates a luscious filling that pairs perfectly with the crispy cannoli shell.

• Powdered sugar: Powdered sugar dissolves quickly in ricotta cheese and gives mild sweetness that enhances the overall taste of filling. It gives silky and creamy texture without any grittiness. So it is more convenient that anything.

• Chopped pistachios: Start of the show, chopped pistachios enhance the appearance as well as taste of the cannoli. Pistachio paste also works well but freshly chopped pistachios provide a delightful crunch in the smooth filling and crispy cannoli. I’ve used for filling as well as for garnishing.

• Vanilla extract: This is one of my favourite ingredient in the desserts which enhances the flavor of dish. It provides Sweetness and aromatic depth to the authentic Italian pistachios cannoli.

Can You Make Pistachio Cannoli Ahead of Time? Here’s How

Yes, you can make this pistachio cannoli ahead of time, but make sure to keep the shells and filling separately.

• Fry the cannoli shells and let them cool completely. Store your shells in an airtight container.

• Prepare your filling in a covered container. When you’re ready to serve, pour the filling in a pipe with a wide tip and fill the cannoli. Sprinkle them with freshly chopped pistachios and powdered sugar. You can store the unfilled cannoli at room temperature for up to 2 weeks. And freeze up to 3 months in a freezer-safe container. Filled cannoli should be eaten within 1-2 days. It’s not recommended to freeze a filled one.

How to Make Pistachio Cannoli at Home

• Prepare the shells by combining the flour, sugar, and salt in a mixing bowl. Cut the butter with the help of a pastry cutter and mix the mixture until it forms coarse crumbs. In another bowl, whisk together the egg and Marsala wine, then gradually add the flour mixture and mix until it forms a dough-like consistency. If you feel dry dough, then add a tablespoon of water at a time.

• Knead the dough on a floured surface for about 5 minutes until it is smooth, and wrap the dough with plastic wrap, then let it sit aside for 30 minutes. Thinly roll the dough to about 1/8 inch and use a round cutter to cut the circles. Wrap each circle around a metal cannoli mold and seal the edges with a little beaten egg.

• Heat the vegetable oil or canola oil in a deep pot to 375°F. for frying the cannoli, or you can also use an air fryer. Fry the shells for about 1-2 minutes until they become golden brown and crispy. Remove the shells and drain on the paper towel. Once they cooled, carefully remove the shells from the mold.

• Now we’ve to prepare the pistachio filling by draining the ricotta with a paper towel and placing it in a bowl and mixing until it’s smooth. Then add the mascarpone cheese, powdered sugar, vanilla extract, and finely chopped pistachios or pistachio paste to the ricotta mixture. Mix everything together and fold the heavy whipping cream for a light and fluffy filling. Cover the filling and refrigerate for about 1 hr.

• Pour the filling into a piping bag with a wide tip and fill the cannoli shell with the pistachio filling. make sure your shell is fully stuffed. Dip the cannoli ends into chopped pistachios and for an extra flavor drizzle the melted chocolate over the top and sprinkle powdered sugar. Now your creamy, crispy pistachios cannoli is ready to serve.

The Secret to Creamy Pistachio Filling:

Trust me, guys, behind the creamy pistachio filling there is no more fancy secret; you’ll need to use fresh and high-quality pistachios. Sweeten with powdered sugar and vanilla extract or almond extract to add extra flavor. Make sure to chill the filling; it helps to meld flavors and enhance the overall taste.

Tips for the Perfect Cannoli Shells Every Time-

1) After mixing the dough, chill it for at least an hour to make it easier to roll and shape. Roll the dough very thin; it gives light and crispy shells.

2) For a unique twist, you can add the orange zest or splash of almond extract to the pistachio filling. Another option is to add a pinch of cinnamon or cocoa powder for a surprising taste.

3) Seal the edges properly with the beaten eggs to prevent the shells from opening while frying. You can use water as well.

4) Make sure to maintain the right temperature of oil during frying. Heat the oil to 350°F. If your oil is too hot, then it may burn the cannoli, or if it is too cold, then it will lead to soggy shells.

5) Don’t overmix the dough to keep it tender and easy to handle.

Variations of Pistachio Cannoli to Try Today:

Oh my god!! How beautiful variations are! You will definitely say this when you try these variations by yourself. So, let’s see.

1) Chocolate-dipped shells: Dip both ends of the shell in melted chocolate, then sprinkle the crushed pistachios over the top.

2) Pistachio cream and berries: For a fruity burst, add freshly chopped berries like raspberries or strawberries to the pistachio filling. Oh wow! I just love this variation because it gives an extra fruity touch to your cannoli.

3) Matcha pistachios: Add a tablespoon of matcha powder with honey to the pistachios filling and dip the ends of the cannoli shells in white chocolate, then dust them lightly with matcha powder for a rich and elegant look. You can also layer flavors by adding pistachio cream to the center and matcha-pistachio cream to the outer edges.

4) Rosewater touch: add a few drops of rosewater to the filling to give a floral hint and drizzle the honey over the top of the cannoli.

Pistachios Cannoli Recipe

Pistachio cannoli is one of my favourite modified recipe made with simple pantry ingredients like flour, sugar, chopped pistachios and creamy, nutty cream cheese filling. Just go through the card for simple and easy step by step guide of crispy, creamy pistachio cannoli recipe. 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Italian

Servings 25 Cannoli

Calories 518 kcal

Equipment

• Dip Skillet
• Cannoli Molds
• Mixing Bowl
• Piping Bag

Ingredients

  

For The Cannoli Shells

• 2 Cups All-Purpose Flour
• 2 Tbsp Granulated Sugar
• 1/4 Tsp Salt
• 3 Tbsp Unsalted Butter (Cold , Diced)
• 1 Large Egg
• 2 Tbsp Marsala Wine
• 2-3 Tbsp Water
• Vegetable Oil ( For Frying )

For The Pistachio Filling

• 1 Cup Ricotta Cheese ( Drained Overnight )
• 1/2 Cup Mascarpone Cheese
• 1/2 Cup Powdered Sugar
• 1/2 Cup Pistachios Finely Chopped
• 1 Tsp Vanilla Extract
• 1/4 Cup Heavy Whipping Cream

For Garnishing

• 1/2 Cup Chopped Pistachios
• Powdered Sugar ( For Dusting )
• Melted Dark Chocolate ( To Drizzle )

Instructions

 

• Mix the flour, sugar, and butter in a bowl. Then add the eggs and Marsala wine, combine everything together to form a dough-like consistency, and let it rest for 30 minutes.
• Thinly roll the dough with a rolling pin and cut the circles and wrap them around the cannoli molds and seal the edges with beaten eggs, or you can use flour paste as well.
• Deep fry the cannoli at 375°F until it becomes golden brown. Cool the cannoli and carefully remove them from the mold.
• For filling, in another bowl, mix the mascarpone cheese, sugar, vanilla, and chopped pistachios and fold in whipped cream. Let it sit aside for 1 hour.
• Fill both ends of the cannoli shells with pistachio filling using a piping bag; make sure it's fully stuffed. Dip both ends in chopped pistachios or chocolate chips and drizzle melted chocolate over the cannoli.

Notes

1) If you don’t have chopped pistachios, then you can use store-bought pistachio paste as well.

2) Properly drain the ricotta using cheesecloth; it helps to prevent watery filling.

3) Use a thermometer to maintain the correct oil temperature for frying and avoid the burns.

Keyword Cannoli Recipes, Italian Dessert, Pistachios Cannoli, Traditional Cannoli

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