As the golden hour of late afternoon sunlight pours into my kitchen, I can’t help but reminisce about that unforgettable dessert I enjoyed at a charming Italian trattoria. The moment I laid eyes on the Pistachio Cannoli on my plate, I was enchanted. The crisp, delicate shells filled with a rich, creamy filling, adorned with vibrant green pistachios—they were a feast for both the eyes and the taste buds.
One evening while trying to recreate that indulgent flavor at home, I discovered how simple these elegant treats could be! Imagine inviting friends over, only to surprise them with your very own batch of homemade Pistachio Cannoli, crafted with love. Not only do they elevate any gathering, but they also bring a touch of decadence to your evening.
Get ready to embrace the joy of making these delightful dessert tubes. With just a few ingredients—and a bit of patience—you’re on the path to serving a dessert that looks and tastes like it came straight from an Italian pastry shop. Let’s dive into the recipe that transforms ordinary moments into memorable bites!
Why You'll Love This Pistachio Cannoli
- These Pistachio Cannoli are incredibly easy to make, allowing you to indulge in a decadent dessert without the fuss.
- The rich flavor of the creamy pistachio filling combines perfectly with the crispy shells, making each bite an unforgettable experience.
- Their versatility means you can serve them on any occasion, from casual get-togethers to elegant dinner parties.
- With their stunning visual appeal, these cannoli will surely impress your guests and become a highlight of your dessert table.
Pistachio Cannoli Ingredients
For the Dough
- All-purpose flour – Provides the structure for the cannoli shells.
- Granulated sugar – Adds a touch of sweetness to balance the flavors.
- Salt – Enhances the overall flavor of the dough.
- Ground cinnamon – Adds warmth and depth to the cannoli shells.
- Unsalted butter – Helps achieve a rich and flaky texture.
- Large egg yolk – Binds the dough together and adds richness.
- White wine (or vinegar) – Helps bring the dough together and adds flavor.
For Frying
- Oil – Choose a neutral oil for frying, ensuring perfectly crispy shells.
For the Filling
- Ricotta cheese – The creamy base of the filling; ensure it’s well-drained for the best texture.
- Mascarpone cheese – Adds richness and creaminess to the pistachio filling.
- Powdered sugar – Sweetens the filling and gives it a smooth consistency.
- Vanilla extract – Enhances the sweetness and adds a lovely aroma.
- Finely chopped pistachios – Infuses flavor and provides a delightful crunch; save some for garnish!
These ingredients come together to create the luscious Pistachio Cannoli that will wow your taste buds and leave you craving more!
How to Make Pistachio Cannoli
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Whisk Together
In a mixing bowl, combine the flour, granulated sugar, salt, and ground cinnamon. Stir until well blended to form a flavorful base for your cannoli shells. -
Mix Ingredients
Add the softened butter and egg yolk to the bowl. Mix until the texture resembles coarse crumbs, ensuring a nice blend of richness and sweetness. -
Incorporate Liquid
Gradually stir in the white wine (or vinegar) until the dough starts to come together. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. -
Chill Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up. -
Roll Out Dough
Once chilled, roll the dough out on a floured surface to about 1/8-inch thick. This thickness gives you the perfect crispiness after frying. -
Cut Circles
Use a round cutter (about 4 inches in diameter) to cut out circles of dough. Try to get as many circles as possible for maximum deliciousness! -
Heat Oil
In a deep skillet or fryer, heat oil to 350°F (175°C). This high temperature ensures your cannoli will fry up beautifully golden and crispy. -
Wrap Tubes
Take each dough circle and wrap it around a cannoli tube, sealing the edges with a dab of water. This will help them hold their shape while frying. -
Fry Cannoli
Fry the wrapped tubes in the hot oil until golden brown, about 2–3 minutes. Use a thermometer to ensure consistent frying for perfect crunch. -
Cool Shells
Remove the fried cannoli shells and place them on paper towels to drain excess oil. Allow them to cool before removing the tubes. -
Prepare Filling
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and finely chopped pistachios. Mix until smooth and creamy for a luscious filling. -
Chill Filling
Refrigerate the filling for about 30 minutes. This helps it firm up, making it easier to pipe into the shells. -
Fill Shells
Using a piping bag or a small spoon, carefully fill each cannoli shell with the pistachio filling. Aim for a generous portion for that delightful surprise with every bite! -
Garnish
Dip the ends of each filled cannoli in additional chopped pistachios for a lovely crunch and a pop of color. -
Dust with Sugar
Before serving, dust the cannoli with powdered sugar. This adds a touch of elegance that makes these treats irresistibly inviting. -
Serve
Enjoy your homemade Pistachio Cannoli immediately for the best texture and flavor. These delightful treats will surely impress your family and friends!
Optional: Serve with a drizzle of chocolate sauce for added decadence.
Exact quantities are listed in the recipe card below.
Pistachio Cannoli Variations
Get ready to explore a world of delicious customization that can elevate your Pistachio Cannoli from great to unforgettable!
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Nut-Free: Substitute finely chopped pistachios with toasted sunflower seeds for a crunchy and nut-free alternative.
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Flavored Shells: Infuse the dough with a teaspoon of almond or orange extract to bring a new twist of flavor to your cannoli.
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Chocolate Lovers: Add a tablespoon of cocoa powder to the dough for a rich, chocolatey shell that pairs beautifully with the pistachio cream.
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Spicy Kick: Mix in a pinch of cayenne pepper to the filling for a surprising heat that beautifully balances the sweetness.
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Fruit Infusion: Fold in some finely diced candied orange peel into the filling for a burst of citrus flavor contrasting with the pistachios.
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Dairy-Free Delight: Use a combination of coconut cream and a non-dairy cream cheese alternative for a rich, dairy-free filling that retains the cannoli’s indulgence.
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Caramel Drizzle: Top your filled cannoli with a drizzle of caramel sauce for an extra layer of sweetness and a bit of gooey texture.
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Mini Cannoli: Cut out smaller circles of dough for bite-sized mini cannoli that are perfect for sharing or for those who want just a little taste.
With these variations, you’ll be sure to surprise and delight everyone at your next gathering!
What to Serve with Pistachio Cannoli?
Pairing the right accompaniments can transform your Pistachio Cannoli into a complete dining experience, delighting your guests even further.
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Espresso: The rich, bold flavor of a well-brewed espresso elevates the sweetness of the cannoli, creating a perfect balance.
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Fresh Berries: A medley of strawberries, raspberries, and blueberries adds a fresh, tart contrast that beautifully complements the creamy filling.
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Chocolate Sauce: Drizzling dark chocolate sauce over the cannoli enhances their elegance and adds a luscious dimension to each bite.
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Vanilla Ice Cream: The creaminess of vanilla ice cream provides a delightful temperature contrast, making every spoonful feel indulgent.
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Limoncello: This bright Italian lemon liqueur offers a refreshing palate cleanser in between bites, enhancing the overall dining experience with its citrus notes.
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Almond Biscotti: Crunchy and flavorful, almond biscotti pair wonderfully with the soft textures of the cannoli, adding an extra crunch to every mouthful.
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Pistachio Gelato: Celebrate the pistachio theme with this velvety gelato, creating an exquisite harmony of flavors on your dessert table.
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Fresh Mint: A few sprigs of fresh mint not only add vibrant color but also a refreshing scent that lightens up the rich flavors of the cannoli.
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Sparkling Wine: A glass of bubbly enhances this delightful dessert, bringing a celebratory feeling that harmonizes perfectly with the sweet indulgence.
How to Store and Freeze Pistachio Cannoli
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Room Temperature: Cannoli shells can be kept at room temperature for up to 2 days, provided they are stored in an airtight container to maintain crispiness.
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Fridge: Once filled, refrigerate Pistachio Cannoli for up to 3 days in a covered container. This helps keep the filling fresh and the shells from getting soggy.
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Freezer: For longer storage, freeze the unfilled cannoli shells in a zip-top bag for up to 1 month. Thaw and fill with the pistachio mixture before serving for a delightful treat!
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Reheating: If needed, reheat the filled cannoli in a low oven (about 300°F) for a few minutes to enjoy them warm and fresh—just be cautious not to overheat to keep the shells from losing their crunch.
Make Ahead Options
These Pistachio Cannoli are fantastic for those who want to save time during busy weeks! You can prepare the dough up to 24 hours in advance; simply roll it out and cut the circles as directed, then wrap it tightly in plastic wrap and refrigerate. The cannoli shells can also be fried ahead of time and stored in an airtight container for up to 3 days—this keeps them crispy for serving. As for the filling, whip it up and refrigerate it for up to 3 days as well. When you’re ready to serve, just fill the shells with the chilled pistachio mixture, garnish them, and dust with powdered sugar for a delightful finish. Enjoy the satisfaction of homemade goodness made easier!
Chef's Helpful Tips
- When making Pistachio Cannoli, be sure to knead the dough until it is smooth and elastic for the best texture in your shells.
- Avoid over-wrapping the dough around the cannoli tubes, as this can affect the frying and cause them to split open.
- For a perfectly crispy shell, ensure your oil temperature stays consistent at 350°F and use a thermometer to monitor it.
- Allow the filled cannoli to rest briefly in the refrigerator before serving to enhance the flavors of the pistachio filling.
- Always use well-drained ricotta cheese to prevent excess moisture in your filling, ensuring a luxurious and creamy consistency.
Pistachio Cannoli Recipe FAQs
What is the best way to select ripe pistachios?
Absolutely! When selecting pistachios, look for ones that are vibrant green with no dark spots or blemishes. The shells should be slightly open, indicating that they are fresh and ready to eat. If you come across any that are closed, this usually means they are stale and should be avoided.
How should I store leftover Pistachio Cannoli?
Once filled, refrigerate your Pistachio Cannoli for up to 3 days in a covered container. This ensures that the filling remains fresh while preventing the shells from becoming soggy. Just remember to enjoy them quickly, as the delightful crunch is best experienced soon after filling!
Can I freeze the Pistachio Cannoli?
Yes! If you want to prepare in advance, freeze the unfilled cannoli shells in a zip-top bag for up to 3 months. To use, simply thaw the shells at room temperature, fill them with the pistachio mixture, and enjoy! Just avoid freezing filled cannoli, as the moisture can compromise the texture of the shells.
What can I do if my cannoli shells are too tough?
Very! If your cannoli shells turn out tough, it’s likely due to over-kneading the dough or frying at the wrong temperature. Ensure that you knead just until smooth and fry at a consistent 350°F. If you find a batch is too tough, consider rolling the dough out slightly thinner next time for a flakier texture!
Is there a dietary consideration for allergies?
Definitely! If you’re catering to guests with nut allergies, you can easily substitute the pistachios with a nut-free alternative such as sunflower seeds or pumpkin seeds. Just ensure that you double-check any other ingredients to avoid cross-contamination. Enjoying a homemade dessert shouldn’t have to compromise anyone’s safety!
How can I ensure my filling is creamy and smooth?
Certainly! To achieve a luxuriously smooth filling for your Pistachio Cannoli, make sure to drain the ricotta cheese thoroughly before mixing. I often wrap it in a clean kitchen towel and let it sit for about 30 minutes to remove excess moisture. Then, mix in the other ingredients until the mixture is silky. Following this tip will guarantee a filling that complements the crispy shells perfectly!
Equipment
- mixer
- Cannoli tubes
- Deep skillet or fryer
- piping bag
- Round cutter
Ingredients
Dough Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 4 tablespoons Unsalted butter softened
- 1 large Egg yolk
- 1/4 cup White wine (or vinegar)
Frying
- oil Neutral oil for frying
Filling Ingredients
- 1 cup Ricotta cheese well-drained
- 1 cup Mascarpone cheese
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Finely chopped pistachios save some for garnish
Instructions
Making the Cannoli
- In a mixing bowl, combine the flour, granulated sugar, salt, and ground cinnamon. Stir until well blended.
- Add the softened butter and egg yolk to the bowl. Mix until the texture resembles coarse crumbs.
- Gradually stir in the white wine (or vinegar) until the dough starts to come together. Knead for about 5 minutes.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll the dough out on a floured surface to about 1/8-inch thick.
- Use a round cutter (about 4 inches) to cut out circles of dough.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Take each dough circle and wrap it around a cannoli tube, sealing the edges with water.
- Fry the wrapped tubes until golden brown, about 2–3 minutes.
- Remove the fried shells and drain them on paper towels to cool.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and finely chopped pistachios. Mix until smooth.
- Refrigerate the filling for about 30 minutes.
- Using a piping bag or spoon, fill each cannoli shell with the pistachio filling.
- Dip the ends of each filled cannoli in additional chopped pistachios for garnish.
- Dust the cannoli with powdered sugar before serving.
- Enjoy your homemade Pistachio Cannoli immediately for the best texture and flavor.
