pistachio cannoli.

Pistachio Cannoli

Pistachio cannoli are a delightful twist on the classic Italian pastry, featuring crispy fried shells filled with a creamy, sweet ricotta filling studded with crunchy pistachios. This dessert is indulgent yet elegant, perfect for entertaining or treating yourself to a gourmet-style pastry at home. The nutty flavor of pistachios pairs beautifully with the smooth, lightly sweetened ricotta, creating a texture and taste combination that’s hard to resist.

---

Why You’ll Love This Recipe

• Crispy, golden shells that stay crunchy

• Creamy pistachio filling with a subtle nutty sweetness

• Make-ahead friendly—fill shells just before serving

• Elegant, homemade Italian dessert

---

Ingredients

For the Cannoli Shells

• 2 cups all-purpose flour

• 2 tablespoons sugar

• ¼ teaspoon salt

• 3 tablespoons unsalted butter, cold and cubed

• ½ cup sweet Marsala wine (or white wine)

• 1 large egg, lightly beaten (for sealing edges)

• Oil for frying (vegetable or canola)

For the Pistachio Filling

• 2 cups ricotta cheese, well-drained

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup finely chopped pistachios (plus extra for garnish)

• Optional: 2 tablespoons mini chocolate chips or chopped white chocolate

---

Instructions

Step 1: Make the Cannoli Shells

1. In a large bowl, combine flour, sugar, and salt. Add cubed butter and rub in with your fingers until the mixture resembles coarse crumbs.

2. Gradually add Marsala wine, mixing until a smooth dough forms. Knead lightly for 2–3 minutes.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Roll and Shape the Shells

1. On a lightly floured surface, roll the dough to about 1/8-inch thickness.

2. Cut circles or ovals (about 4–5 inches in diameter).

3. Wrap each circle around a cannoli tube or metal rolling pin and seal the edges with a little beaten egg.

Step 3: Fry the Shells

1. Heat oil in a deep pan to 350°F (175°C).

2. Fry the dough-wrapped tubes in batches until golden brown, about 2–3 minutes per side.

3. Remove carefully and drain on paper towels. Allow shells to cool completely before removing the tubes.

---

Step 4: Prepare the Pistachio Filling

1. In a mixing bowl, combine ricotta, powdered sugar, and vanilla extract. Stir until smooth and creamy.

2. Fold in finely chopped pistachios (and chocolate, if using). Chill for 30 minutes to firm up.

---

Step 5: Fill the Cannoli

1. Just before serving, use a piping bag or small spoon to fill each shell with the pistachio cream.

2. Dip the ends in extra chopped pistachios for garnish. Dust lightly with powdered sugar.

---

Tips for Perfect Cannoli

• Drain the ricotta well to avoid a watery filling.

• Fry carefully—hot oil is essential for crisp shells but watch closely to prevent burning.

• Fill just before serving—cannoli shells lose their crunch if filled too far in advance.

• Experiment with flavors: add a touch of orange zest, cocoa powder, or even a splash of amaretto to the filling.

---

Storage

• Unfilled shells: Store in an airtight container at room temperature for up to 3 days.

• Filling: Keep in the refrigerator for up to 2 days.

• Filled cannoli: Best enjoyed immediately, but can be stored in the fridge for a few hours.

---

Final Thoughts

Pistachio cannoli are a show-stopping dessert with a perfect balance of crisp pastry, creamy filling, and nutty crunch. Once you try this homemade version, you’ll never want store-bought cannoli again. Perfect for holidays, dinner parties, or just a special treat, these pastries are as fun to make as they are delicious to eat.