Pistachio Cannoli

Crispy cannoli shells filled with smooth ricotta and pistachio cream make this classic Italian dessert a favorite for holidays, weddings, and special occasions. This homemade pistachio cannoli recipe includes detailed instructions for making authentic cannoli dough, frying to perfect golden brown, and piping a rich, nutty filling. A traditional Sicilian pastry that stands out on dessert tables and pairs well with coffee or espresso.

Crispy homemade cannoli shells filled with creamy pistachio ricotta make a perfect Italian-style dessert. This recipe walks you through making the dough from scratch and crafting a rich, flavorful filling with real pistachio paste.

Ingredients

For the Cannoli Shells

• 1 ¾ cups (250g) all-purpose flour
• 2 tablespoons (25g) white sugar
• ¼ teaspoon salt
• 3 tablespoons (43g) butter, cold and cubed
• 1 egg
• ⅓ cup (80ml) Marsala wine
• Frying oil (enough for 3 inches deep in pan)

For the Pistachio Filling

• 900g ricotta, strained overnight
• 1 ½ cups (195g) powdered sugar
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons pistachio paste
• Chopped pistachios for garnish (optional)

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Instructions

Prepare the Ricotta

Strain the ricotta overnight in a cheesecloth or fine sieve to remove excess moisture. This ensures a thick, creamy filling.

Make the Cannoli Shells

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the cubed butter and mix until the texture resembles coarse crumbs. Use a food processor, stand mixer, or your hands.
3. Add the egg and Marsala wine. Mix until a shaggy dough forms. Add a splash more wine if needed, but avoid overmixing.
4. Knead the dough on a floured surface until smooth. Wrap in plastic and rest at room temperature for 2 hours.
5. Heat frying oil to 350°F (180°C) in a deep, heavy-bottomed pot.
6. Roll out the dough as thin as possible. Cut into circles sized to fit your cannoli molds.
7. Wrap dough circles around cannoli tubes and seal the edge with egg wash.
8. Fry 2–3 at a time until golden brown, turning to ensure even cooking. Drain on paper towels. Carefully remove from molds once cool enough to handle. Repeat until all are fried.

Make the Pistachio Filling

1. In a large bowl, beat the strained ricotta with powdered sugar, cinnamon, and vanilla until smooth.
2. Add the pistachio paste and mix until fully incorporated. Adjust the amount to your taste.
3. Transfer the filling to a piping bag. Fill the cooled shells just before serving.
4. Optionally, dip the ends in chopped pistachios or chocolate chips.

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Tips

• Strain ricotta overnight for best texture.
• Roll dough very thin—you should almost see your fingers through it.
• Don’t overfill the shells to prevent sogginess.
• Use a pasta machine for easier, even rolling if available.

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Variations and Substitutions

• Use mini chocolate chips or chopped dark chocolate in the filling for a twist.
• Swap Marsala wine with dry white wine or even a splash of vinegar in a pinch.
• Try almond paste instead of pistachio for a nutty variation.

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FAQs

Can I make the shells in advance?
Yes, store them in an airtight container at room temperature for up to 3 days.

Can I use store-bought shells?
Absolutely, though homemade ones have better texture and flavor.

Is pistachio paste necessary?
It adds the strongest flavor, but you could also use finely ground pistachios.

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Serving Suggestions

• Serve immediately after filling for the best texture.
• Add a dusting of powdered sugar or drizzle with melted chocolate.
• Great for holidays, parties, or pairing with espresso.

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Why You’ll Love This Recipe

This pistachio cannoli recipe delivers crisp shells and a creamy filling with rich, nutty flavor. Making the shells from scratch may take time, but the results are worth it—authentic, fresh, and perfect for sharing.