Go Back
Pistachios Cannoli Recipe

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
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
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