If you’re craving a taste of Sicily that’s equal parts creamy, crunchy, and irresistibly nutty, Pistachio Cannoli are what dessert dreams are made of. Imagine crisp pastry shells brimming with luscious ricotta and mascarpone filling, flecked with vibrant pistachios and a hint of chocolate, all finished with a snowy dusting of powdered sugar. Whether you’re planning a showstopping finale for a dinner party or just treating yourself to a sweet moment, Pistachio Cannoli deliver pure bliss in every bite!
Ingredients You’ll Need
These Pistachio Cannoli come together with just a handful of key ingredients. Each one plays a starring role, from the delicate crunch of the shells to the rich, creamy filling and the unmistakable flavor of pistachios. Here’s what you’ll need and why each matters:
- 12 cannoli shells: The crispy, golden vessels that hold all that dreamy filling; store-bought keeps things simple, but homemade is a fun project if you’re feeling adventurous.
- 1 1/2 cups whole milk ricotta cheese (drained): Ricotta is the traditional heart of any cannoli; draining it well ensures your filling stays thick and luxurious.
- 1/2 cup mascarpone cheese: Adds a silky richness and helps make the filling extra creamy.
- 1/2 cup powdered sugar: Gives the filling its signature sweetness and smooth texture.
- 1/2 teaspoon vanilla extract: Just a touch brings out the best in the ricotta and pistachios.
- 1/4 teaspoon cinnamon: Warm spice that enhances and deepens the flavor profile.
- 1/2 cup finely chopped pistachios (plus more for garnish): The star of Pistachio Cannoli, adding gorgeous color, crunch, and that unmistakable nutty flavor.
- 1/4 cup mini chocolate chips (optional): Little bursts of chocolate for an extra treat, totally up to you!
- Powdered sugar for dusting: The finishing touch that makes these cannoli look as good as they taste.
How to Make Pistachio Cannoli
Step 1: Drain the Ricotta
This is one of those simple steps that pays off big time! Place your ricotta in a cheesecloth-lined strainer over a bowl, then tuck it in the fridge for at least two hours or, better yet, overnight. This removes excess moisture and gives you a filling that’s creamy, not runny—absolutely essential for picture-perfect Pistachio Cannoli.
Step 2: Make the Filling
In a mixing bowl, blend your well-drained ricotta with mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat until the mixture is smooth, creamy, and slightly fluffy. Then gently fold in the chopped pistachios and, if you’re feeling decadent, those mini chocolate chips. Every spoonful should look like sweet, pistachio-studded clouds!
Step 3: Pipe the Filling into the Shells
Spoon your filling into a piping bag fitted with a large round tip (or a sturdy zip-top bag with the corner snipped off). Pipe the mixture into both ends of each cannoli shell, making sure they’re filled all the way through. It’s an oddly satisfying step—you’ll know you’ve done it right when the filling just peeks out from each end.
Step 4: Add the Pistachio Garnish
Dip each filled end of your cannoli into a small bowl of extra chopped pistachios. This gives you that classic look and an extra punch of pistachio flavor. If you want to get fancy, you can even alternate with mini chocolate chips for a touch of contrast.
Step 5: Chill and Dust with Powdered Sugar
Let your filled cannoli chill in the fridge for about 30 minutes—this helps the filling set and melds all the flavors together. Right before serving, sift a generous layer of powdered sugar over the tops. Your Pistachio Cannoli are now ready to wow!
How to Serve Pistachio Cannoli
Garnishes
For that showstopping bakery look, nothing beats a generous dip in chopped pistachios on each end and a cloud of powdered sugar right before serving. If you want to go the extra mile, a few curls of dark chocolate or edible rose petals scattered on the serving platter add a beautiful touch.
Side Dishes
Pistachio Cannoli are rich and satisfying on their own, but they pair beautifully with a tiny scoop of pistachio or vanilla gelato, a plate of fresh berries, or a steamy cup of espresso. These sides balance the sweetness and make dessert feel extra special.
Creative Ways to Present
For parties, try serving mini Pistachio Cannoli on a tiered tray, nestling them in colorful cupcake liners. Or stack them log-cabin style for a playful “cannoli tower.” Sprinkle crushed pistachios on the platter so guests can roll their cannoli for even more crunch. Presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
If you have leftover Pistachio Cannoli (lucky you!), store them in an airtight container in the refrigerator. The shells will soften a bit as they sit, but the flavor is still delightful. For best texture, try to enjoy them within a day.
Freezing
While filled cannoli don’t freeze well due to the creamy filling and delicate shells, you can freeze the unfilled shells and the pistachio-ricotta filling separately. When you’re ready to serve, thaw both in the fridge and assemble fresh for the crispiest results.
Reheating
These Pistachio Cannoli are best enjoyed chilled or at room temperature, so reheating isn’t necessary. If the shells have softened, you can try crisping empty shells in a low oven for a few minutes before filling, but filled cannoli should not be baked or microwaved.
FAQs
Can I make Pistachio Cannoli in advance?
You can prepare the filling and store it in the fridge for up to two days, and even pipe it into the shells a few hours before serving. For the crispiest shell, fill them as close to serving time as possible.
What’s the best way to drain ricotta cheese?
Line a fine-mesh strainer with cheesecloth, add your ricotta, and set it over a bowl in the fridge. Let it sit for at least two hours, or overnight for best results. This prevents soggy Pistachio Cannoli filling!
Can I substitute another nut for the pistachios?
While pistachios give these cannoli their signature flavor and color, you can try chopped almonds or hazelnuts for a different twist. Keep in mind, though, that the classic Pistachio Cannoli experience is all about that vibrant green nut.
Are store-bought cannoli shells just as good as homemade?
Store-bought shells are crisp, convenient, and perfect when you’re short on time. Homemade shells are a fun project and can be extra flavorful, but both work beautifully for Pistachio Cannoli—just be sure they’re fresh and crisp!
How do I get that perfect, bakery-style filling texture?
Thoroughly draining the ricotta is key, as is using mascarpone for richness. Don’t overmix the filling—beat just until smooth, then gently fold in the pistachios and chocolate chips for the fluffiest, creamiest result.
Final Thoughts
There’s just something magical about Pistachio Cannoli—the way the crunchy shell gives way to that creamy, nutty filling is pure joy. I hope you give this recipe a try and share it with people you love. One bite, and you’ll understand why this classic Italian treat is always the first to disappear from the dessert table!
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Pistachio Cannoli Recipe
- Prep Time: 25 minutes (plus 2 hours draining time)
- Cook Time: 0 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Pistachio Cannoli is a classic Italian dessert featuring crispy cannoli shells filled with a smooth and creamy mixture of ricotta and mascarpone cheeses, sweetened with powdered sugar and flavored with vanilla and cinnamon. The filling is studded with finely chopped pistachios and optional mini chocolate chips, garnished with more pistachios and a dusting of powdered sugar for a delightful crunch and rich texture. This no-bake dessert is perfect for any occasion and can be made in advance with minimal prep time.
Ingredients
Shells
- 12 cannoli shells (store-bought or homemade)
Filling
- 1 1/2 cups whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup finely chopped pistachios (plus more for garnish)
- 1/4 cup mini chocolate chips (optional)
Garnish
- Powdered sugar for dusting
Instructions
- Drain Ricotta: Place the ricotta cheese in a cheesecloth-lined strainer set over a bowl and refrigerate for at least 2 hours or preferably overnight to remove excess moisture, ensuring a thick and creamy filling.
- Make Filling: In a mixing bowl, combine the drained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat the mixture until it becomes smooth and creamy for a perfectly blended filling.
- Fold in Pistachios and Chocolate Chips: Gently fold the finely chopped pistachios and optional mini chocolate chips into the filling, distributing them evenly for texture and flavor.
- Pipe Filling: Transfer the prepared filling into a piping bag fitted with a large round tip. Carefully pipe the filling into both ends of each cannoli shell until fully filled, ensuring no air gaps.
- Garnish Ends: Dip the ends of the filled cannoli into additional chopped pistachios to coat and add extra crunch and visual appeal.
- Chill: Place the filled cannoli in the refrigerator for about 30 minutes to allow the filling to firm up slightly and the flavors to meld.
- Serve: Just before serving, dust the cannoli with powdered sugar for a classic finishing touch and serve immediately to preserve the crispness of the shells.
Notes
- Fill the cannoli shells shortly before serving to maintain their crisp texture, as the filling can soften the shells if stored for too long.
- If using homemade cannoli shells, allow them to cool completely before filling to prevent sogginess.
- Draining the ricotta thoroughly is essential for a smooth, thick filling without excess moisture.
- Optional mini chocolate chips add a delightful chocolate flavor but can be omitted for a nut-forward dessert.
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 10g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
