If you’re craving a dessert that perfectly balances creamy, crunchy, and nutty, this Pistachio Cannoli Recipe is the one to try. It brings together the rich, velvety texture of ricotta cheese and the vibrant crunch of finely chopped pistachios, all wrapped in a crisp, golden shell. Whether you’re making the shells from scratch or using store-bought ones, this recipe delivers an authentic Italian treat that’s as delightful to make as it is to eat. It’s truly a show-stopper that will impress friends and family alike with every bite.
Ingredients You’ll Need
All the ingredients for this Pistachio Cannoli Recipe are straightforward, but each plays a crucial role in creating the perfect harmony of flavors and textures. From the creamy ricotta to the aromatic orange zest and crunchy pistachios, every element contributes to the classic Italian charm of the dish.
- Whole milk ricotta cheese: Well-drained ricotta makes for a smooth and creamy filling essential to authentic cannoli.
- Powdered sugar: Sifted for easy blending and just the right amount of natural sweetness in the filling.
- Vanilla extract: Adds a warm, fragrant note that enhances the richness of the ricotta.
- Orange zest (optional): Offers a subtle citrus brightness that lifts the whole dessert.
- Finely chopped pistachios: Infuses the filling with a delightful nutty crunch and vibrant green color.
- All-purpose flour: Forms the base of the crispy, flaky shells that hold the filling.
- Granulated sugar: Sweetens the shell dough just enough for balance.
- Salt: Enhances the flavors throughout the dough.
- Unsalted butter: Cold and diced to create a tender, flaky texture in the shells.
- Egg yolk: Provides richness and helps bind the dough together.
- White wine or water: Used to bring the dough together and add a subtle flavor if using wine.
- Vegetable oil: For frying, ensuring golden, crisp shells.
- Chopped pistachios for decorating: Adds texture and a beautiful visual finish to the cannoli ends.
- Powdered sugar for dusting: Gives a final touch of sweetness and an elegant look.
- Optional melted chocolate: Perfect for dipping the shell edges when you want to add a touch of indulgence.
How to Make Pistachio Cannoli Recipe
Step 1: Prepare the Shells
Start by mixing the flour, granulated sugar, and salt until evenly combined. Cut in the cold, diced butter until the mixture looks like coarse crumbs—the key here is to keep the butter cold so the shells turn out flaky and crisp. Add the egg yolk and gradually incorporate the white wine or water, kneading gently until a firm dough forms. Wrap it tightly in plastic wrap and chill for 30 minutes to make rolling easier and to help develop flavor.
Step 2: Roll and Shape the Shells
On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Cut out 4-inch circles—these will become your golden cannoli shells. Carefully wrap each circle around a metal cannoli tube, using a little water to seal the edges so they hold their shape while frying.
Step 3: Fry the Shells
Heat vegetable oil to 350°F (175°C). Fry the shells two or three at a time, turning occasionally, until they turn a gorgeous golden brown, about 1 to 2 minutes. Transfer them to paper towels to drain and cool briefly before gently sliding the shells off the metal tubes, so they keep their perfectly tubular form.
Step 4: Make the Filling
While the shells chill, prepare the filling by combining the well-drained ricotta with sifted powdered sugar, vanilla extract, and orange zest if you’re using it. The orange zest adds a lovely fresh twist that complements the richness beautifully. Fold in the finely chopped pistachios, which provide crunch and color to the smooth filling. Chill the mixture for at least 30 minutes to let the flavors meld and to firm up the texture for piping.
Step 5: Assemble the Cannoli
Right before serving, pipe the chilled pistachio-ricotta filling into each shell using a piping bag fitted with a medium tip. Dip the ends of each filled cannoli into additional chopped pistachios to add extra crunch and a stunning appearance. Finally, dust them lightly with powdered sugar for that picture-perfect finish. If you want to elevate the dessert, dip the shell edges in melted chocolate before filling to add decadent contrast and extra flair.
How to Serve Pistachio Cannoli Recipe
Garnishes
To make your Pistachio Cannoli Recipe shine, garnishes are the way to go. A dusting of powdered sugar immediately brightens up the presentation and adds a touch of sweetness. Finely chopped pistachios on the ends offer both visual appeal and that irresistible crunch that makes each bite interesting. For an elegant twist, drizzle or dip the shell edges in melted dark or white chocolate for a glossy, decadent touch.
Side Dishes
While these cannoli stand gloriously on their own, pairing them with a small cup of strong espresso or a glass of sweet dessert wine like Vin Santo can enhance the overall experience. The bitterness of the coffee or the richness of the wine provides a perfect counterbalance to the creamy, nutty filling. Light fruit salads with citrus notes also complement the orange zest present in the filling.
Creative Ways to Present
Think beyond the traditional tray! Serve your Pistachio Cannoli Recipe in elegant glassware by stacking multiple shells and layering with dollops of filling and crushed pistachios for a deconstructed dessert. Or try placing individual cannoli in decorative holders or doilies for a charming party presentation. For a festive occasion, sprinkle edible gold leaf on the pistachio coating to make these treats truly unforgettable.
Make Ahead and Storage
Storing Leftovers
If you have leftover filled cannoli, it’s best to store them in an airtight container in the refrigerator and enjoy within 1 to 2 days. Keep in mind that the shells may soften slightly over time as they absorb moisture from the filling, so they’re most crisply enjoyed fresh.
Freezing
You can freeze the unfilled cannoli shells in an airtight container for up to one month. When ready to use, let them come to room temperature before filling. The filling itself can be stored separately in the freezer for up to one month as well—just thaw in the refrigerator overnight and give it a quick stir before piping.
Reheating
Because the charm of this Pistachio Cannoli Recipe is in its crisp shells, reheating filled cannoli is not recommended as it can cause them to become soggy or lose their texture. Instead, enjoy leftover shells at room temperature and refill with freshly made filling to keep the delightful contrast of textures intact.
FAQs
Can I use store-bought cannoli shells for this Pistachio Cannoli Recipe?
Absolutely! Using store-bought shells is a fantastic shortcut that saves time and still delivers delicious results. Just be sure to fill them shortly before serving to keep the shells crisp.
What’s the secret to preventing the ricotta filling from being runny?
The key is well-draining the ricotta before mixing it with the other ingredients. You can do this by straining it through a fine sieve or cheesecloth for a few hours or overnight to remove excess moisture.
Can I substitute the pistachios with another nut?
While pistachios give this recipe its signature flavor and color, you can experiment with chopped almonds or hazelnuts if you prefer. Just keep in mind that pistachios provide a unique buttery crunch that pairs exceptionally well with the ricotta filling.
Is it necessary to chill the filling before piping?
Chilling the filling helps it firm up, making it easier to pipe neatly into the shells. It also allows the flavors to meld beautifully, so it’s definitely worth the extra time.
Can I add chocolate chips or other mix-ins to the filling?
Of course! Mini chocolate chips or finely chopped candied fruit are delicious additions that complement the pistachio and ricotta. Just fold them in gently so the texture stays smooth yet interesting.
Final Thoughts
Making this Pistachio Cannoli Recipe is a rewarding experience that brings a little taste of Italy right into your kitchen. The process is enjoyable, and the outcome is a stunning, irresistible dessert that friends and family will rave about. So set aside some time, gather your ingredients, and dive into crafting these delightful treats—you won’t regret bringing such a classic and delicious recipe to your table!
Print
Pistachio Cannoli Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in the classic Italian dessert Pistachio Cannoli, featuring crisp fried shells filled with a creamy ricotta and pistachio mixture. This recipe includes homemade shells or the option to use store-bought, with a rich filling enhanced by vanilla and a hint of orange zest. Finished with chopped pistachios and a dusting of powdered sugar, these cannoli make an irresistible treat perfect for any occasion.
Ingredients
For the Filling:
- 1 1/2 cups whole milk ricotta cheese (well-drained)
- 3/4 cup powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 1/2 cup finely chopped pistachios
For the Shells (or use store-bought):
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (cold, diced)
- 1 egg yolk
- 1/4 cup white wine or water (as needed)
- Vegetable oil for frying
For Assembly:
- 1/2 cup chopped pistachios (for decorating ends)
- Powdered sugar (for dusting)
- Optional: melted chocolate for dipping shell edges
Instructions
- Make the shells (skip if using store-bought): In a bowl, mix together the flour, sugar, and salt. Cut in the cold, diced butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually incorporate the white wine or water until a firm dough forms. Knead briefly, then wrap in plastic wrap and chill for 30 minutes.
- Roll and shape the shells: Roll the dough out thin, about 1/8 inch thick. Cut into 4-inch circles. Wrap each circle around a metal cannoli tube, sealing the edge with a little water to secure the shape.
- Fry the shells: Heat vegetable oil to 350°F (175°C). Fry 2 to 3 shells at a time until golden brown, approximately 1 to 2 minutes. Drain on paper towels and allow to cool. Carefully remove the shells from the cannoli tubes once cool enough to handle.
- Prepare the filling: In a bowl, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, and orange zest (if using). Gently fold in the finely chopped pistachios. Chill the filling for at least 30 minutes to firm up.
- Assemble the cannoli: Just before serving, pipe the chilled pistachio ricotta filling into each shell. Dip the ends of each filled cannoli into the chopped pistachios for decoration. Lightly dust the cannoli with powdered sugar. Optionally, dip the shell edges in melted chocolate before filling for extra indulgence.
Notes
- Make sure the ricotta cheese is well-drained to avoid a runny filling and ensure a creamy texture.
- If using store-bought cannoli shells, skip the shell-making steps for a quicker preparation.
- For added decadence, dip the shell ends in melted chocolate before filling and decorating.
- Chilling both the dough and the filling improves texture and flavor development.
- This recipe is best served fresh to keep the shells crisp.
