As I set foot in the kitchen, the scent of toasted pistachios dancing in the air instantly transported me to the sun-drenched streets of Sicilian markets. There's something magical about turning simple ingredients into a delightful dessert, and today, I'm thrilled to share my recipe for Pistachio Cannoli! This homemade version is not only a showstopper at gatherings but also surprisingly easy to whip up. With a rich, creamy filling that combines ricotta and mascarpone, you’ll find it hard to resist taking a bite (or two). Plus, these luscious pastries can be made ahead of time, making them perfect for hosting or satisfying your sweet cravings any day of the week. Curious about how to create this Italian classic in your own kitchen? Let’s dive in!
Why try this pistachio cannoli recipe?
Irresistible flavors: These cannoli are a delightful twist on the traditional recipe, featuring the nutty crunch of pistachios that elevate each bite.
Easy preparation: With just a few simple steps, you can master this beloved Italian dessert, making it accessible for both novice cooks and seasoned chefs.
Versatile indulgence: Perfect for celebrations, family gatherings, or simply as a sweet treat at home, these cannoli cater to every occasion.
Make-ahead friendly: Prepare the shells and filling in advance, saving you time and stress before your next gathering.
Instagram-worthy presentation: Impress your guests with beautifully filled cannoli that are sure to leave everyone asking for the recipe!
Don’t forget to check out my guide on making fresh ricotta cheese for an extra creamy filling!
Pistachio Cannoli Ingredients
For the Shells
• 2 cups all-purpose flour – a versatile base for a crispy texture.
• 2 tablespoons unsweetened cocoa powder – adds a subtle chocolate flavor that complements the pistachios.
• ½ teaspoon salt – enhances the sweetness of the cannoli.
• 1 tablespoon sugar – for a hint of sweetness in the shell.
• 1 large egg – binds the ingredients and contributes to the dough's structure.
• ½ teaspoon white wine vinegar – helps to create a tender texture in the shells.
• 2 tablespoons butter, softened – adds richness and flavor to the dough.
For the Filling
• 1 cup ricotta cheese – provides a creamy base with a slightly grainy texture that’s quintessential to cannoli.
• 1 cup mascarpone cheese – adds luxury and a silky smoothness to the filling.
• ½ cup powdered sugar – sweetens the filling and gives it that perfect sweetness without grittiness.
• ¾ cup finely chopped pistachios – infuses the filling with nutty flavor and adds a delightful crunch.
• 1 teaspoon vanilla extract – enhances the overall flavor of the filling.
• ¼ teaspoon ground cinnamon – introduces a warm spice that pairs beautifully with the other flavors.
Embrace this delightful journey of cooking your own Pistachio Cannoli that will surely impress your family and friends!
Step‑by‑Step Instructions for Pistachio Cannoli
Step 1: Prepare the Dough
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, ½ teaspoon of salt, and 1 tablespoon of sugar. Next, incorporate 1 large egg, ½ teaspoon of white wine vinegar, and 2 tablespoons of softened butter. Mix until a crumbly dough begins to form, signaling that it’s time to knead.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface and knead it for about 5 minutes, until the mixture is smooth and elastic. As you work, you’ll notice the dough becoming more cohesive and less sticky, which is the ideal texture for your Pistachio Cannoli shells. Once ready, wrap the dough in plastic wrap.
Step 3: Chill the Dough
Place the wrapped dough in the refrigerator and let it chill for at least 30 minutes. This rest period allows the gluten to relax, ensuring that your cannon shells will fry up crisp and tender. Meanwhile, gather your ingredients for the filling, keeping an eye on the time.
Step 4: Make the Filling
In a medium bowl, combine 1 cup of ricotta cheese, 1 cup of mascarpone cheese, ½ cup of powdered sugar, ¾ cup of finely chopped pistachios, 1 teaspoon of vanilla extract, and ¼ teaspoon of ground cinnamon. Stir well until all ingredients are fully incorporated, resulting in a creamy, smooth filling that embodies the flavors of your Pistachio Cannoli.
Step 5: Roll Out the Dough
After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface until it’s thin, about ⅛ inch thick. Use a round cutter or a glass to cut out circles, aiming for diameter sizes that fit comfortably around your cannoli tubes. Keep the shapes uniform for even frying.
Step 6: Shape the Shells
Wrap each dough circle around the cannoli tubes, ensuring the edges overlap slightly to hold their shape during frying. Moisten the edges with a dab of water to help seal them. Once wrapped, set them aside, ready for frying, and heat your oil.
Step 7: Fry the Shells
In a deep pan or fryer, heat oil to 350°F (175°C). Carefully place the cannoli tubes into the hot oil, frying for about 2-3 minutes, or until they are golden brown and crispy. Keep an eye on the color as this will ensure you don’t overcook the delightful Pistachio Cannoli shells.
Step 8: Drain and Cool
Once golden, use a slotted spoon to remove the cannoli tubes from the oil, letting them drain on a plate lined with paper towels. This step is crucial as it removes excess oil, providing a light shell. Allow them to cool completely before removing the tubes.
Step 9: Fill the Shells
When the shells are cool, use a piping bag to fill each cannoli with your prepared pistachio filling. Pipe generously to ensure that each bite is creamy and flavorful. Don’t be shy—the more filling, the better when it comes to your delicious Pistachio Cannoli.
Step 10: Serve and Enjoy
Dust the filled cannoli with extra powdered sugar and a sprinkle of finely chopped pistachios for an elegant presentation. Serve immediately for the best texture, or refrigerate until ready to indulge in this authentic Italian treat that will impress everyone.
How to Store and Freeze Pistachio Cannoli
Room Temperature: Keep filled cannoli at room temperature for up to 2 hours before eating. Beyond this, the shells may become soggy.
Fridge: Store any leftover filled pistachio cannoli in an airtight container in the fridge for up to 3 days. Place a paper towel inside to absorb moisture and keep the shells crisp.
Freezer: You can freeze the unfilled shells for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container to prevent freezer burn.
Reheating: If you’ve frozen the shells, thaw them in the fridge overnight. For a warm treat, briefly heat them in the oven at 350°F (175°C) for 5-7 minutes before filling.
Pistachio Cannoli Variations & Substitutions
Feel free to get creative with your Pistachio Cannoli and explore exciting twists that can surprise your taste buds!
- Nut-Free: Swap pistachios with sunflower seeds or pumpkin seeds for a tasty, allergy-friendly option.
- Chocolate Lovers: Add chocolate chips to the filling for a rich chocolate flavor that complements the pistachios beautifully! This will bring a luscious sweetness everyone will adore.
- Spiced Delight: Incorporate a dash of cardamom into your filling for an exotic flavor twist that warms the palate. It adds an unexpected yet delightful complexity.
- Dairy-Free: Use cashew or almond cream in place of ricotta and mascarpone to create a creamy, dairy-free alternative without compromising on flavor. Everyone will be thrilled with this option!
- Citrus Zest: Brighten the filling by adding a touch of orange or lemon zest. This extra zing enhances the overall flavors and provides an invigorating freshness to each bite.
- Savory Spin: For an adventurous twist, infuse the filling with goat cheese. The creaminess combined with a hint of tang will captivate your guests with surprise flavors!
- Fruity Accents: Mixed berries make an excellent topping for added sweetness and color, offering a refreshing contrast that's simply irresistible.
- Chili Kick: A sprinkle of cayenne pepper gives a subtle heat to the filling, delightfully contrasting the sweet pistachios. This unexpected element will have them coming back for more!
Remember, these variations are all about making the recipe your own, so let your creativity shine! While you're at it, consider serving your delightful Pistachio Cannoli alongside a rich espresso or amaretto for the perfect finish. And if you want to take the flavor even further, don’t hesitate to check out my guide on making fresh ricotta cheese or my easy tips for whipping up a perfect meringue!
Make Ahead Options
These Pistachio Cannoli are perfect for busy home cooks who want to simplify meal prep! You can prepare the shells up to 24 hours in advance by frying them and then storing them in an airtight container at room temperature to maintain their crispness. As for the filling, it can be made and refrigerated for up to 3 days before serving; just be sure to keep it covered tightly to prevent it from absorbing any odors. When ready to enjoy, fill the cooled shells with the pistachio mixture using a piping bag, dust with powdered sugar, and serve immediately for that delightful crunch and creamy filling. Enjoy the time-saving benefits while indulging in this exquisite dessert!
Expert Tips for Pistachio Cannoli
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Dough Consistency: Make sure the dough is smooth and elastic during kneading. Too sticky? Add a touch more flour; too dry? A little water will help.
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Chill Time Matters: Don't skip the chilling step! It’s key for achieving that tender, crispy shell. The longer you chill, the better the texture.
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Oil Temperature Check: Use a kitchen thermometer to maintain the oil at 350°F. Too cool? The shells will absorb oil; too hot? They’ll burn quickly.
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Wrap Snugly: When wrapping the dough around tubes, ensure it overlaps slightly to form a tight seal. This will prevent the shells from opening during frying.
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Generous Filling: Fill your Pistachio Cannoli with plenty of that creamy pistachio mixture. A generous filling ensures every bite is a delightful explosion of flavor!
What to Serve with Pistachio Cannoli
Nothing completes a delightful dessert like the perfect pairings to elevate your dining experience.
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Espresso: A rich cup of espresso complements the sweet, creamy filling, balancing the flavors beautifully.
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Fresh Berries: Juicy strawberries or raspberries offer a burst of freshness and a tangy contrast to the sweet cannoli.
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Italian Gelato: Creamy gelato, especially in flavors like chocolate or pistachio, adds an indulgent touch alongside your cannoli.
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Pistachio Ice Cream: This nutty flavor echoes the filling, creating a harmonious dessert duo that will delight your senses.
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Candied Orange Peel: The citrusy zing of candied orange peel not only enhances presentation but also adds a delightful flavor contrast.
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Whipped Cream with Vanilla: A dollop of vanilla whipped cream provides a light and airy addition that pairs effortlessly with the rich cannoli.
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Red Wine: Serve a glass of medium-bodied red wine, like Chianti, to enhance the dessert’s flavors and add a touch of sophistication.
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Chocolate Sauce Drizzle: A warm chocolate sauce not only looks gorgeous but adds an extra layer of decadence to your pistachio cannoli.
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Almond Biscotti: Crunchy almond biscotti make a delightful side with their nutty flavors, perfect for dipping in coffee or espresso before enjoying your cannoli.
Pistachio Cannoli Recipe FAQs
How do I choose the right pistachios for my filling?
Absolutely! When selecting pistachios, opt for unsalted and shelled varieties for the best flavor in your filling. Look for bright green nuts with a firm texture; avoid any that are dull or have dark spots, as these can indicate staleness. Freshness is key, so feel free to check the expiration date if purchasing pre-packaged.
What’s the best way to store my filled pistachio cannoli?
To store your delicious pistachio cannoli, place them in an airtight container in the refrigerator. They can last for up to 3 days, but be sure to add a paper towel inside the container to absorb moisture, which will help keep the shells crisp. This way, you can enjoy them without sacrificing that delightful crunch!
Can I freeze the unfilled cannoli shells?
Very! You can definitely freeze the unfilled cannoli shells for up to 3 months. Just wrap each shell tightly in plastic wrap and place them in an airtight container to prevent freezer burn. When you're ready to use them, simply thaw them in the fridge overnight. If you'd like to warm them up, heat the shells in the oven at 350°F (175°C) for about 5-7 minutes before filling!
What should I do if my cannoli shells are soggy?
If your cannoli shells turn out soggy, it's often due to either overfilling them or storing them improperly. To prevent this, only fill the shells when you're ready to serve. If you find yourself with soggy shells after they've been filled, briefly place them in a preheated oven at a low temperature (around 200°F or 93°C) for a few minutes to help crisp them up again.
Are there any dietary considerations for this recipe?
Yes! If you have guests with dietary restrictions, keep in mind that traditional cannoli containing ricotta and mascarpone may not be suitable for lactose-intolerant individuals. Consider making a dairy-free filling using coconut cream blended with sweetener. This alternative maintains a luscious texture while accommodating those avoiding dairy.
Could I use different nuts in place of pistachios?
Absolutely! While pistachios offer a unique flavor and texture, you can experiment with other nuts like almonds or hazelnuts instead. Just ensure they are finely chopped to achieve a similar crunch in the filling. It's a wonderful way to personalize your Pistachio Cannoli recipe while still creating a delicious dessert!
Irresistible Pistachio Cannoli: A Delicious Twist on Tradition
Equipment
- Mixing bowl
- Rolling Pin
- Cannoli Tubes
- Deep fryer
Ingredients
Shells
- 2 cups all-purpose flour a versatile base for a crispy texture
- 2 tablespoons unsweetened cocoa powder adds a subtle chocolate flavor that complements the pistachios
- 0.5 teaspoon salt enhances the sweetness of the cannoli
- 1 tablespoon sugar for a hint of sweetness in the shell
- 1 large egg binds the ingredients and contributes to the dough's structure
- 0.5 teaspoon white wine vinegar helps to create a tender texture in the shells
- 2 tablespoons butter, softened adds richness and flavor to the dough
Filling
- 1 cup ricotta cheese provides a creamy base with a slightly grainy texture
- 1 cup mascarpone cheese adds luxury and a silky smoothness to the filling
- 0.5 cup powdered sugar sweetens the filling
- 0.75 cup finely chopped pistachios infuses the filling with nutty flavor and crunch
- 1 teaspoon vanilla extract enhances the overall flavor of the filling
- 0.25 teaspoon ground cinnamon introduces a warm spice that pairs beautifully with the other flavors
Instructions
Making the Cannoli
- In a large mixing bowl, whisk together flour, cocoa powder, salt, and sugar. Incorporate egg, vinegar, and butter, mixing until crumbly.
- Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic.
- Refrigerate the wrapped dough for at least 30 minutes.
- Combine ricotta, mascarpone, powdered sugar, pistachios, vanilla, and cinnamon in a bowl. Stir until smooth.
- Roll out the chilled dough until thin (⅛ inch). Cut out circles for cannoli.
- Wrap dough circles around cannoli tubes, overlapping edges slightly and sealing with water.
- Heat oil to 350°F (175°C). Fry dough tubes for 2-3 minutes until golden brown. Drain on paper towels.
- Allow shells to cool completely before removing tubes.
- Fill each cannoli with pistachio filling using a piping bag.
- Dust filled cannoli with powdered sugar and chopped pistachios before serving.
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