Description
Pistachio Cannoli are a delightful Italian dessert featuring crisp pastry shells filled with a creamy, nutty pistachio and ricotta mixture. These treats offer a perfect contrast of textures and a rich, satisfying flavor, making them ideal for special occasions or a decadent homemade dessert.
Ingredients
- 10–12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese (well-drained)
- 1/2 cup mascarpone cheese (optional)
- 1/2 cup powdered sugar
- 2–3 tablespoons pistachio paste or finely ground pistachios
- 1 teaspoon vanilla extract or almond extract
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup crushed pistachios (for garnish)
- 1/2 cup melted chocolate (for dipping shell ends, optional)
- For homemade shells: 2 cups flour, 2 tablespoons sugar, 2 tablespoons butter, 1 egg, 1 tablespoon vinegar, oil for frying
Instructions
- Prepare the pistachio filling: Drain ricotta cheese thoroughly in a fine-mesh strainer or cheesecloth for at least 1 hour to remove excess liquid.
- In a mixing bowl, combine the well-drained ricotta, mascarpone cheese (if using), powdered sugar, pistachio paste or finely ground pistachios, and vanilla extract.
- Mix the ingredients until the filling is smooth and creamy.
- Stir in mini chocolate chips if you are using them.
- Refrigerate the pistachio cannoli filling for at least 30 minutes to allow it to firm up.
- Prepare the cannoli shells if making them from scratch: Combine flour, sugar, and a pinch of salt in a bowl. Cut in the butter. Add the beaten egg and vinegar to form a dough.
- Knead the dough until it is smooth, then wrap it and chill for 30 minutes.
- Roll out the dough thinly, cut it into circles, and wrap each circle around metal cannoli tubes.
- Fry the shells in hot oil at 350°F (175°C) until they are golden brown and crisp.
- Drain the fried cannoli shells and let them cool completely before filling.
- Assemble the pistachio cannoli: If desired, dip the ends of each shell in melted chocolate.
- Immediately after dipping in chocolate, roll or press the ends into crushed pistachios. Allow the chocolate to set.
- Fill a piping bag fitted with a round tip with the chilled pistachio filling.
- Pipe the filling into both ends of each cannoli shell until they are full.
- Sprinkle or roll the filled ends in extra crushed pistachios for decoration.
- Dust the finished pistachio cannoli with powdered sugar just before serving.
Notes
- Fill cannoli just before serving to maintain shell crispness.
- Use 100% pure pistachio paste for the most authentic color and intense flavor.
- Chilling the filling before piping helps achieve a firmer texture.
- Lightly toasting pistachios before grinding or crushing can enhance their nutty aroma.
- For a gluten-free version, use gluten-free cannoli shells.
- If making vegan pistachio cannoli, use vegan ricotta and dairy-free chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried / No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 230
- Sugar: 14g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
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