Irresistible Pistachio Cream Cannoli

Crispy, golden-brown cannoli shells filled with a rich, velvety pistachio cream—this dessert is an irresistible twist on the classic Italian cannoli.

Pistachio lovers will adore the delicate balance of sweet, nutty, and creamy flavors in every bite.

This authentic Sicilian treat is perfect for special occasions, family gatherings, or simply indulging yourself with a homemade dessert that tastes like it came straight from an Italian bakery!

Easy to make and even easier to devour, these Pistachio Cream Cannoli will have everyone asking for seconds.

Why Nonna Loves This Recipe ❤️

✔ Authentic Sicilian flavor – A traditional recipe passed down through generations.
✔ Irresistibly crunchy and creamy – The perfect contrast of textures!
✔ Pistachio lovers’ dream – The nutty, velvety filling is simply divine.
✔ Great for special occasions – A show-stopper dessert for family gatherings!
✔ Make-ahead friendly – Prepare the shells in advance for easy assembly.

⏳ Cooking Time & Servings

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 10-12 cannoli

🥜 Ingredients

For the Cannoli Shells

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp unsalted butter, softened
• 1 egg yolk
• 1/2 cup (120ml) Marsala wine (or dry white wine)
• 1 tbsp white vinegar
• 1 egg white (for sealing)
• Vegetable oil (for frying)

For the Pistachio Cream Filling

• 1 cup (250g) ricotta cheese (well-drained)
• 1/2 cup (125g) mascarpone cheese
• 1/3 cup (75g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup (100g) pistachio paste or finely ground pistachios
• 1/4 cup (60ml) heavy cream (optional, for a lighter texture)

For Garnishing

• 1/2 cup (60g) chopped pistachios
• Powdered sugar for dusting
• Melted chocolate (optional, for dipping the ends)

👩‍🍳 Method

Step 1: Prepare the Cannoli Dough

1. In a mixing bowl, combine flour, sugar, and salt. Add softened butter and mix until the texture is crumbly.
2. Add the egg yolk, Marsala wine, and vinegar. Knead until a smooth dough forms.
3. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Step 2: Shape and Fry the Cannoli Shells

4. Roll out the dough thinly (about 1/8 inch thick). Cut into 4-inch circles.
5. Wrap each dough circle around a metal cannoli tube, sealing with a bit of egg white.
6. Heat vegetable oil to 350°F (175°C) and fry the shells until golden brown (about 2 minutes per batch).
7. Drain on paper towels, then carefully remove from the tubes. Let cool completely.

Step 3: Make the Pistachio Cream Filling

8. In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
9. Fold in the pistachio paste (or finely ground pistachios).
10. If a lighter texture is desired, add heavy cream and beat until fluffy.
11. Chill in the refrigerator for at least 1 hour.

Step 4: Assemble the Cannoli

12. Fill a piping bag with the pistachio cream and pipe it into both ends of each cannoli shell.
13. Dip the ends in chopped pistachios or melted chocolate for extra indulgence.
14. Dust with powdered sugar and serve immediately!

📊 Nutritional Facts (Per Cannoli)

💡 Tips & Tricks

✅ Perfectly crispy shells – Roll the dough extra thin for a light and crisp texture.
✅ Drain ricotta well – To avoid a watery filling, let the ricotta drain in a cheesecloth overnight.
✅ Enhance the pistachio flavor – Toast pistachios before grinding for an extra nutty taste.
✅ Chocolate variation – Dip the ends of the shells in dark chocolate before filling.
✅ Make ahead – Shells can be stored for up to 3 days in an airtight container.

PISTACHIO CREAM CANNOLI

Crispy, golden-brown cannoli shells filled with a rich, velvety pistachio cream—this dessert is an irresistible twist on the classic Italian cannoli. Pistachio lovers will adore the delicate balance of sweet, nutty, and creamy flavors in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Cannoli

Notes

Ingredients

For the Cannoli Shells

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp unsalted butter, softened
• 1 egg yolk
• 1/2 cup (120ml) Marsala wine (or dry white wine)
• 1 tbsp white vinegar
• 1 egg white (for sealing)
• Vegetable oil (for frying)

For the Pistachio Cream Filling

• 1 cup (250g) ricotta cheese (well-drained)
• 1/2 cup (125g) mascarpone cheese
• 1/3 cup (75g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup (100g) pistachio paste or finely ground pistachios
• 1/4 cup (60ml) heavy cream (optional, for a lighter texture)

For Garnishing

• 1/2 cup (60g) chopped pistachios
• Powdered sugar for dusting
• Melted chocolate (optional, for dipping the ends)

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👩‍🍳 Method

Step 1: Prepare the Cannoli Dough

1. In a mixing bowl, combine flour, sugar, and salt. Add softened butter and mix until the texture is crumbly.
2. Add the egg yolk, Marsala wine, and vinegar. Knead until a smooth dough forms.
3. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Step 2: Shape and Fry the Cannoli Shells

4. Roll out the dough thinly (about 1/8 inch thick). Cut into 4-inch circles.
5. Wrap each dough circle around a metal cannoli tube, sealing with a bit of egg white.
6. Heat vegetable oil to 350°F (175°C) and fry the shells until golden brown (about 2 minutes per batch).
7. Drain on paper towels, then carefully remove from the tubes. Let cool completely.

Step 3: Make the Pistachio Cream Filling

8. In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
9. Fold in the pistachio paste (or finely ground pistachios).
10. If a lighter texture is desired, add heavy cream and beat until fluffy.
11. Chill in the refrigerator for at least 1 hour.

Step 4: Assemble the Cannoli

12. Fill a piping bag with the pistachio cream and pipe it into both ends of each cannoli shell.
13. Dip the ends in chopped pistachios or melted chocolate for extra indulgence.
14. Dust with powdered sugar and serve immediately!

Keyword cannoli, pistachio cannoli, pistachio cream cannoli,

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