Indulge in Homemade Pistachio Cannoli Bliss Today

Enjoy the delicious homemade Pistachio Cannoli made with creamy filling and crispy shells, perfect for any occasion.

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Course: Dessert

Cuisine: Italian

Keyword: Creamy Filling, Crispy Shells, Dessert Recipe, Homemade Cannoli, Italian Dessert, Pistachio Cannoli

Prep Time: 30

Cook Time: 15

Chilling Time: 30

Total Time: 1 15

Servings: cannoli

Calories: 250kcal

Equipment

Mixing bowls
Whisk
Rolling Pin
Cannoli tubes
Deep saucepan
Piping bag
Slotted spoon
plastic wrap

Ingredients

Cannoli Shells

2 cups all-purpose flour a must for creating those crispy shells!
2 tablespoons granulated sugar adds just the right touch of sweetness.
0.5 teaspoon salt enhances the overall flavor of the shells.
1 tablespoon unsalted butter brings richness to the dough.
1 large egg acts as a binding agent for the dough.
0.5 teaspoon white wine vinegar ensures the shells fry up beautifully.
2 tablespoons Marsala wine (or water) the wine adds a touch of depth; if not available, water works too!

Cannoli Filling

1 cup ricotta cheese contributes to the creamy texture of the filling.
1 cup mascarpone cheese elevates the richness and taste of the cannoli.
0.5 cup powdered sugar for sweetness and a smooth finish to the filling.
0.75 cup finely chopped pistachios adds a delightful crunch and flavor to the filling.
1 teaspoon vanilla extract infuses the filling with warm, sweet notes.
0.25 teaspoon ground cinnamon enhances the flavor profile with a hint of spice.

For Frying

Oil for frying a high smoke point oil is best for achieving crispiness.

Instructions

Step-by-Step Instructions

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and ½ teaspoon of salt. Add 1 tablespoon of unsalted butter and mix until the mixture resembles coarse crumbs. In a separate bowl, combine 1 large egg, ½ teaspoon of white wine vinegar, and 2 tablespoons of Marsala wine. Gradually blend the wet ingredients into the flour mixture, kneading until a smooth dough forms. Wrap in plastic wrap and chill for 30 minutes.
Once the dough has chilled, dust your countertop with flour and roll it out to about ⅛ inch thickness. Using a round cutter, cut the dough into circles, about 4 inches in diameter. Take each circle and wrap it around a cannoli tube, moistening the edges with a bit of water to seal. Set aside the shaped cannoli shells on a floured surface as you prepare for frying.
Heat oil in a deep saucepan to approximately 350°F (175°C). Carefully slide the cannoli shells into the hot oil, frying for about 2 to 3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the shells and let them drain on paper towels.
In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of mascarpone cheese, and ½ cup of powdered sugar; beat until smooth and creamy. Then, gently fold in ¾ cup of finely chopped pistachios, 1 teaspoon of vanilla extract, and ¼ teaspoon of ground cinnamon until evenly incorporated.
Once your filling is prepared, transfer it to the refrigerator and let it chill for at least 30 minutes.
After chilling, use a piping bag or a zip-top bag with a corner snipped off to fill each cannoli shell generously with the filling.
To add a finishing touch, dust the filled cannoli with additional powdered sugar and sprinkle with some extra chopped pistachios for visual appeal.

Notes

Serve immediately after filling to maintain the crunchiness of the shells. For best results, fill just before serving.

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