Pistachio Cannoli Recipe
If you’re hunting for a celebration-worthy treat that feels both luxurious and delightfully simple, Pistachio Cannoli is here to deliver irresistible crunch, creamy filling, and an extra dash of Italian flair. Imagine golden, crisp pastry tubes overflowing with a dreamy blend of ricotta and mascarpone, studded with green flecks of pistachio and a hint of chocolate tucked in for fun. Each bite is a perfect marriage of textures and flavors, ideal for everything from big family dinners to a quiet coffee break.
Ingredients You’ll Need
These Pistachio Cannoli rely on a handful of carefully chosen ingredients that create vibrant color, nutty flavor, and an ultra-silky ricotta filling. Every component brings something special to the mix—don’t skip a thing!
- 12 cannoli shells: Crisp, golden, and ready to be stuffed—store-bought works great, or go homemade for an extra project.
- 1 1/2 cups whole milk ricotta cheese (well drained): The classic base for cannoli filling; draining is key for a thick, luscious texture.
- 3/4 cup mascarpone cheese: Adds creamy richness and softens the tang of the ricotta just enough.
- 1/2 cup powdered sugar: Dissolves smoothly into the filling for just the right amount of sweetness.
- 1/2 teaspoon vanilla extract: Gives warm, floral depth that ties the filling together.
- 1/4 teaspoon ground cinnamon: A hint of spice that brings out the nutty pistachios and recalls Italian pastry shops.
- 1/2 cup finely chopped pistachios (plus more for garnish): Offer irresistible crunch and gorgeous color—these are the stars!
- 1/4 cup mini chocolate chips (optional): For a decadent touch; the tiny chips won’t overwhelm the creamy filling.
- 2 tablespoons heavy cream (if needed): Use only if your filling needs a little loosening—it makes things extra silky.
How to Make Pistachio Cannoli
Step 1: Prepare the Creamy Filling
In a medium bowl, mix the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon. Stir everything together until it’s ultra-smooth and there are no visible lumps—this is your chance to get the base as fluffy as possible. If the mixture feels a bit stiff, add 1 or 2 tablespoons of heavy cream until it’s just pipeable and not runny.
Step 2: Fold in Flavorful Extras
Next, gently fold in the chopped pistachios and, if you love a chocolatey twist, the mini chocolate chips. The pistachios will add their signature nutty flavor and a delightful pop of color, while the chocolate chips provide a whisper of indulgence in every bite. Try not to overmix—just combine until everything is evenly distributed.
Step 3: Fill the Cannoli Shells
Transfer the filling to a piping bag fitted with a wide round or star tip. Gently pipe the mixture into both ends of each cannoli shell, making sure the filling reaches the center with no air pockets. This step is best done shortly before serving to keep those shells perfectly crisp.
Step 4: Roll and Garnish with Pistachios
Once filled, immediately dip or roll both ends of each cannoli in additional chopped pistachios. Not only does this make your Pistachio Cannoli look like a work of art, but you’ll get a satisfying nutty crunch with every bite.
Step 5: Chill Before Serving
Pop the filled cannoli in the fridge for at least 30 minutes before serving. This quick chill allows the flavors to meld together and helps the filling set up beautifully. Just before you plate them, give them a final dusting of powdered sugar for that extra special touch.
How to Serve Pistachio Cannoli
Pistachio Cannoli Garnishes
Nothing says “Italian bakery special” like a final flurry of powdered sugar over your Pistachio Cannoli! For extra wow factor, sprinkle a bit more chopped pistachio or even garnish with a few edible flower petals for a touch of elegance. If you’re feeling festive, a drizzle of melted chocolate can make these desserts feel downright decadent.
Side Dishes
Pair your cannoli with fresh strawberries, a shot of rich espresso, or a scoop of creamy gelato on the side. The light, nutty flavors of the cannoli go especially well with herbal teas or strong Italian coffee, creating a perfect after-dinner treat.
Creative Ways to Present
Layer mini Pistachio Cannoli in elegant dessert glasses with fruit for a modern trifle, or create a dramatic “cannoli tower” as a centerpiece for celebrations. Individual cannoli wrapped with parchment and tied with bakers’ twine also make charming party favors or picnic desserts.
Make Ahead and Storage
Storing Leftovers
If you end up with extras, store unfilled shells at room temperature in an airtight container, and keep leftover filling in the fridge. Filled Pistachio Cannoli can be stored in the refrigerator for up to a day, but they’re truly best when fresh and crisp.
Freezing
For longer storage, freeze the filling separately—never freeze filled cannoli, as the shells will go soggy. Simply thaw the filling overnight in the fridge, pipe fresh, and enjoy that signature crunch every time.
Reheating
Cannoli aren’t meant to be reheated, as the filling is served chilled. If your shells have lost a bit of their snap, you can crisp them up in a 300°F oven for five minutes (unfilled only), then cool completely before filling.
FAQs
How do I avoid soggy cannoli shells?
Always fill your Pistachio Cannoli as close to serving time as possible. Store the shells and filling separately until you’re just about ready to eat—this strategy keeps them crunchy!
Can I use part-skim ricotta for the filling?
Full-fat, well-drained ricotta makes a silkier, richer filling, but part-skim will work if you’re looking to lighten things up. Just make sure it’s very well drained to prevent a watery texture.
What’s the best way to chop pistachios?
Pulse shelled pistachios in a food processor a couple times for an even, fine chop. Be careful not to over-process, or you’ll end up with pistachio powder—some texture is what you want!
Can I make Pistachio Cannoli with gluten-free shells?
Yes! There are gluten-free cannoli shells available at some Italian bakeries and specialty stores, or you can make your own. The filling is naturally gluten-free and just as delicious.
Are there flavor variations I can try?
Absolutely. Swap in orange zest or mini candied fruit bits for a Sicilian twist, or add a splash of almond extract to your Pistachio Cannoli filling for a different depth of flavor. The recipe is boldly customizable.
Final Thoughts
I can’t recommend making Pistachio Cannoli enough—the combination of nutty green pistachios and sweet, creamy filling is pure magic. Whether you’re treating yourself or delighting a crowd, these cannoli deliver a taste of Italian celebration with every bite. Gather your supplies and invite your loved ones to the table—it’s time to enjoy that perfect crunch together!
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Pistachio Cannoli Recipe
- Total Time: 20 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of Pistachio Cannoli with this easy-to-follow recipe. The perfect blend of sweet ricotta and mascarpone filling, studded with pistachios and chocolate chips, encased in crisp cannoli shells.
Ingredients
Cannoli Filling:
- 12 cannoli shells (store-bought or homemade)
- 1 1/2 cups whole milk ricotta cheese (well drained)
- 3/4 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup finely chopped pistachios (plus more for garnish)
- 1/4 cup mini chocolate chips (optional)
- 2 tablespoons heavy cream (if needed for consistency)
Instructions
- Prepare Filling: In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon. Mix until smooth. Add heavy cream if too thick.
- Enhance Filling: Fold in pistachios and mini chocolate chips.
- Fill Cannoli: Transfer filling to a piping bag fitted with a wide tip. Pipe into cannoli shells.
- Garnish: Dip ends in chopped pistachios. Chill before serving.
Notes
- Drain ricotta well to avoid runny filling.
- Fill shells just before serving for crispness.
- Dust with powdered sugar for presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
