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Pistachio Cannoli

Delicious Pistachio Cannoli That Will Wow Your Guests

Indulge in the delightful Pistachio Cannoli, featuring crisp shells and creamy filling, the ultimate homemade dessert to impress your guests.
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Prep Time 1 hour
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 cannoli
Course: Dessert Recipes
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cannoli Shells
  • 2 cups all-purpose flour This creates a sturdy base for the crispy texture.
  • 2 tablespoons granulated sugar Adds a touch of sweetness to the shells.
  • 0.5 teaspoon salt Enhances the overall flavor of the dough.
  • 1 tablespoon unsweetened cocoa powder Gives the shells a hint of richness and depth.
  • 1 large egg Binds the ingredients and adds moisture.
  • 0.5 teaspoon white wine vinegar Helps in achieving crispiness and flavor.
  • 2 tablespoons unsalted butter, melted Ensures a rich taste and a tender shell.
Creamy Filling
  • 1 cup mascarpone cheese Adds a luxurious creaminess to the filling.
  • 1 cup ricotta cheese Creates a soft texture that blends perfectly with the mascarpone.
  • 0.5 cup powdered sugar Sweetens the filling and gives it a smooth, velvety consistency.
  • 0.75 cup finely chopped pistachios The star of the show, providing that delightful nutty crunch.
  • 1 teaspoon vanilla extract Infuses the filling with a sweet, aromatic flavor.
  • 0.25 teaspoon almond extract Adds depth and an extra layer of flavor.
Additional Ingredients
  • 12 pieces cannoli shells You can either make your own or purchase pre-made shells.

Equipment

  • Mixing Bowls
  • rolling pin
  • Cannoli Tubes
  • Deep Pot
  • Piping bag

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the flour, granulated sugar, salt, and cocoa powder until well combined. This step only takes about 3 minutes.
  2. Add the egg, white wine vinegar, and melted butter to the dry ingredients. Knead the mixture until a smooth dough forms, about 5-7 minutes. Wrap the dough in plastic wrap and chill for 30 minutes.
  3. Lightly flour your work surface and roll out the dough until it’s thin, about ⅛ inch thick. Cut out circles measuring approximately 4 inches in diameter.
  4. Wrap a dough circle around a cannoli tube, overlapping slightly, and seal the edges with a dab of water.
  5. Heat oil in a deep pot to 350°F (175°C). Carefully lower the wrapped cannoli tubes into the hot oil and fry for 2-3 minutes until golden brown.
  6. While the shells cool, mix the mascarpone cheese, ricotta cheese, powdered sugar, chopped pistachios, vanilla extract, and almond extract until smooth and creamy.
  7. Use a piping bag to fill the cooled cannoli shells with the pistachio filling.
  8. Dust the filled cannoli with powdered sugar and sprinkle with additional chopped pistachios before serving.

Nutrition

Serving: 1cannoliCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For best results, fill the cannoli just before serving to retain their crispiness. Experiment with different fillings and shapes as desired.

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