Pistachio Cannoli

Category: Desserts That Transform Moments

Italian cannoli with crunchy shells and creamy pistachio filling. Straining ricotta keeps it smooth, and filling shells last-minute ensures crispness.
A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Tue, 25 Mar 2025 17:03:42 GMT
Golden cannoli filled with pistachio cream, topped with pistachio bits and powdered sugar, sitting next to a dish of chocolate-covered nuts. Pin
Golden cannoli filled with pistachio cream, topped with pistachio bits and powdered sugar, sitting next to a dish of chocolate-covered nuts. | chefmiarecipes.com

Whenever I whip up these pistachio cannoli, I'm whisked away to memories of my grandma's Sicilian kitchen. She showed me her special way of stuffing each crispy shell with that nutty ricotta mix - it was like watching magic happen. I've added my own spin over time, like coating the ends with rich dark chocolate, but the soul of her method stays untouched. These aren't just treats - they're little crunchy packages of joy.

An Exceptional Blend

Our family has crafted traditional cannoli across generations, but something wonderful occurs when pistachios join the party. The mix of nutty smoothness inside that crunchy outer shell makes every bite amazing. They've become what everyone expects from me at family get-togethers - my little cousins always peek to see if my cannoli container came with me through the door.

Your Grocery Needs

  • Cannoli Shells: Create your own if you've got time or buy some good ones from an Italian shop nearby
  • Ricotta: Go for fresh stuff, I grab mine at the small Italian place just around the corner
  • Pistachio Paste: Homemade saves cash and tastes way better, take my word for it
  • Quality Chocolate: Pick dark for those edge dips, it's totally worth it
  • Fresh Pistachios: Cut them up yourself for just the right feel
  • Powdered Sugar: Add just enough to brighten everything up

Kitchen Wizardry

Ricotta Prep
Start by draining that ricotta overnight when possible. Grandma always told me soggy ricotta wrecks a perfectly good cannoli.
The Mixture
Combine your drained ricotta with pistachio paste and a touch of powdered sugar. You should really taste those nuts, not just sweetness.
Shell Prep
Coat those shells in melted chocolate then roll in chopped pistachios. Let them fully harden, don't try to speed things up.
Last Steps
Only put filling in your shells right when you'll eat them, that's how they stay crunchy. I like using a pastry bag for a clean, tidy look.
A plate of pistachio-filled pastry cannoli is garnished with sugar and surrounded by scattered pistachios. Pin
A plate of pistachio-filled pastry cannoli is garnished with sugar and surrounded by scattered pistachios. | chefmiarecipes.com

Creating Flawless Results

Don't rush the ricotta straining step, it's what everything else builds on. Go slowly when doing the chocolate dipping since those shells break easily. I keep my filling cool in a ready-to-use piping bag until friends show up. Nothing compares to cannoli that's just been filled.

Perfect Occasions

These treats work for any gathering. I'll bring them to family Sunday meals, holiday parties, or sometimes just because it's midweek and we need a little something special. They'll fancy up any dessert spread but they're most enjoyable when shared with your favorite people.

Simple Shortcuts

I know we're all swamped sometimes. I'll use shells from the store now and then and they turn out fine. Good store-bought ricotta and pistachio paste can cut down on prep too. How much care you take putting them together matters more than making components from scratch. My grandma might not agree, but even she cut corners when days got hectic.

A plate of crispy pastry rolls filled with cream and green ice cream, topped with chopped pistachios. Pin
A plate of crispy pastry rolls filled with cream and green ice cream, topped with chopped pistachios. | chefmiarecipes.com

Common Recipe Questions

→ What does straining ricotta do?
It gets rid of extra liquid so the filling isn't watery and holds its shape. This prevents soggy shells.
→ Should I fill the cannoli early?
Don't do it ahead. Keep the shells and filling separate until serving to keep them light and crunchy.
→ How long can I store the filling?
You can refrigerate it for up to 48 hours. Using a piping bag makes it easy to fill them when ready.
→ What can I use for decoration?
Try crushed pistachios, mini chocolate chips, or melted chocolate. Dust with powdered sugar for a classic look.
→ Is homemade pistachio paste an option?
Definitely. You can make it yourself or buy a ready-made one. Either will work well.

Pistachio Cannoli

Crisp shells filled with a silky pistachio-ricotta cream. A satisfying treat that's full of texture and bold flavor.

Prep Time
20 minutes
Cooking Time
~
Total Duration
20 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: Moderately Challenging

Recipe Cuisine: Italian

Recipe Yield: 30 Number of Servings (30 cannoli)

Dietary Categories: Vegetarian-Friendly, Gluten-Free Option

Ingredients You’ll Need

01 2 teaspoons vanilla extract.
02 1 1/2 to 2 cups powdered sugar.
03 1 cup pistachio paste.
04 3 cups ricotta cheese.

Steps to Make It

Step 01

Put ricotta in a strainer lined with cheesecloth. Leave it in the fridge for hours or overnight to drain the extra liquid.

Step 02

Mix pistachio paste and strained ricotta together for about 30 seconds in a mixer until smooth.

Step 03

Slowly stir in powdered sugar that’s been sifted. Add vanilla while mixing at low speed.

Step 04

Whisk on medium-high speed for a couple of minutes until it turns airy and light.

Step 05

Right before you eat them, pipe the filling into both ends of the shells using a round tip.

Step 06

If you want, dip the ends in crushed pistachios or melted chocolate, then sprinkle with powdered sugar.

Extra Information

  1. Stuff the shells only when ready to eat, so they stay crunchy.
  2. You can coat the shells in chocolate before adding the filling.
  3. The filling lasts up to 2 days in the fridge.

Essential Tools

  • Mixer with stand.
  • Cloth for straining cheese.
  • Piping tools with tips.

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Contains dairy.
  • Contains nuts.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 83
  • Fat Content: 4 grams
  • Carbohydrate Content: 12 grams
  • Protein Content: 3 grams