Pistachio Cannoli

Crispy Sicilian Pistachio Cannoli shells filled with silky pistachio ricotta cream. Toasted pistachios, strained ricotta, and a touch of mascarpone make this version bakery-quality at home.

5 from 1 vote

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Course: Dessert

Cuisine: Italian

Keyword: Gluten free Pistachio cannoli recipe, Italian pistachio cannoli recipe, Pistachio Cannoli, Pistachio cannoli cream recipe easy, Pistachio cannoli near me, Pistachio Cannoli where to buy

Prep Time: 45

Cook Time: 20

Resting Time: 30

Total Time: 1 35

Servings: cannoli

Calories: 285kcal

Cost: $13

Equipment

6 metal cannoli tubes (essential for shaping shells)
Heavy-bottomed pot (cast iron or aluminum for even frying)
Candy thermometer (digital recommended for accurate oil temperature)
Fine-mesh strainer (for smoothing ricotta)
Food processor (to grind pistachios without making paste)
Pastry bag (or zip-top bag) (for piping filling)

Ingredients

2 cups All-purpose flour
2 tablespoon Granulated sugar
2 tablespoon Unsalted butter - Cold, cut into small cubes
1 Large egg yolk
½ cup Dry white wine - Adds crisp texture via steam during frying
¼ teaspoon Fine salt
Vegetable oil - For deep frying shells

For the Pistachio Filling

1 ½ cups Whole milk ricotta - Strained twice for smooth texture
1 cup Shelled pistachios - Toasted, finely ground (not paste)
½ cup Powdered sugar - Adjust to taste
2 tablespoon Heavy cream - Adds richness
3 tablespoon Mascarpone cheese - Makes filling extra creamy
1 teaspoon Pure vanilla extract - Balances pistachio flavor

For Finishing Touches

½ cup Chopped pistachios - For dipping filled ends
½ cup Mini chocolate chips - Optional mix-in or garnish
Powdered sugar - For dusting over finished cannoli

Instructions

Mix flour, sugar, and salt. Cut in butter until crumbly. Whisk egg yolk with wine, add to flour, then knead 5 minutes until smooth. Wrap in plastic and rest 30 minutes.
Roll dough paper-thin and cut into 4-inch circles. Wrap around cannoli tubes, sealing edges with egg white. Avoid overlapping dough.
Heat oil to 375°F. Fry shells on tubes for 2 minutes, turning once, until golden brown. Cool completely before sliding off tubes.
Toast and grind pistachios fine. Push ricotta through strainer twice. Beat mascarpone until fluffy, then fold in ricotta, pistachios, sugar, and vanilla. Adjust sweetness.
Pipe pistachio cream into cooled shells just before serving. Dip ends in chopped pistachios. Dust with powdered sugar and serve immediately.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition