Pistachio Cannoli Crispy Creamy

This pistachio cannoli recipe brings the charm of a Sicilian café right to your kitchen with its perfectly crispy shells and creamy, nutty filling. Despite seeming like a complex dessert, the steps here break it down so anyone can master this indulgence, resulting in a treat that feels both authentic and luxurious.

I first tried making pistachio cannoli during a weekend baking adventure and was amazed how the homemade shells turned out better than storebought. It quickly became a family favorite to impress guests or just enjoy a special dessert.

Ingredients

• Allpurpose flour: forms the sturdy base for your crispy shells, choose a good quality brand for better texture
• Sugar: adds slight sweetness to the dough helping with browning
• Unsweetened cocoa powder: gives color and depth opt for natural cocoa for richer flavor
• Salt: balances and enhances flavors
• Cold unsalted butter: creates flakiness in the shells pick fresh butter for best results
• Egg yolk: binds the dough and enriches it for tenderness
• White vinegar: tenderizes the dough and helps browning
• Egg white: makes a sticky seal to hold the shell rounds around the tubes
• Vegetable oil: for frying use a neutral oil with high smoke point for crispiness
• Whole milk ricotta cheese: smooth and mild the base for your creamy filling select well drained ricotta
• Powdered sugar: sweetens filling and dusting adjust sweetness to your taste preference
• Pistachio paste: imparts nutty aromatic flavor choose pure pistachio paste for best results
• Vanilla extract: adds warmth and complexity to filling
• Crushed pistachios: garnish and add crunch use fresh shelled pistachios for vibrant flavor
• Mini chocolate chips: optional decoration and extra bite
• Powdered sugar: finishing touch to sprinkle for visual appeal and subtle sweetness

Instructions

Prepare the Cannoli Dough:

Follow the steps below to create a dough that rolls thin and fries to crisp perfection.

Mix Dry Ingredients:

Measure and whisk together the flour sugar cocoa powder and salt in a large bowl ensuring even distribution of the dry components for consistent flavor and texture.

Incorporate Butter:

Add the cold cubed unsalted butter to the dry mix and use your fingertips or a pastry cutter to work the butter into the flour until it forms a crumbly mixture resembling coarse sand. This step is crucial for flakiness in the shell.

Add Wet Ingredients:

Mix in the egg yolk white vinegar and Marsala if using stirring until the dough just starts to come together. The dough should be firm enough to knead without being too sticky.

Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth elastic and uniform in texture helping develop gluten for structure.

Rest the Dough:

Wrap the dough tightly in plastic wrap and refrigerate for an hour This resting period relaxes the gluten making the dough easier to roll very thin without tearing.

Roll and Shape the Cannoli Shells:

Work on a floured surface to roll cut and shape the shells so they fry evenly and hold their form.

Roll Out Dough:

Using a rolling pin on a floured surface roll the dough to about onesixteenth of an inch thick. Thinness is key here to achieving a crisp shell that fries evenly.

Cut into Circles:

Use a round cutter about 3 to 4 inches in diameter to cut out circles from the dough pressing firmly to ensure clean edges.

Wrap Around Cannoli Tubes:

Take each dough circle and wrap it around a metal cannoli tube pressing the edges together and seal them with a brush of egg white to prevent opening during frying. Make sure the edges overlap slightly for a tight seal.

Preheat Oil:

Heat vegetable oil in a deep skillet or fryer to 375 degrees Fahrenheit or 190 degrees Celsius maintaining a steady temperature is important for even frying and crisp shells.

Fry the Cannoli Shells:

Fry the shells in batches to avoid overcrowding and ensure even browning.

Fry in Batches:

Carefully lower the cannoli tubes wrapped in dough into the hot oil a few at a time to avoid overcrowding Fry them until golden brown which should take about one to two minutes as they bubble and puff slightly.

Drain Excess Oil:

Remove the tubes with shells with tongs and place on paper towels to absorb excess oil preventing greasiness.

Cool and Remove Tubes:

Allow the shells to cool slightly so they firm up then gently slide the shells off the metal tubes taking care not to break them. The shells should be crisp and hold their shape ready to fill.

Make the Pistachio Ricotta Filling:

Prepare a smooth well drained ricotta filling flavored with pistachio paste and vanilla.

Drain Ricotta Well:

Wrap the ricotta cheese in a clean cheesecloth and press gently or let it drain in a fine sieve to remove excess moisture This step prevents the filling from being watery and compromising shell crispness.

Mix Ingredients:

In a bowl combine the drained ricotta powdered sugar pistachio paste and vanilla extract whisking until the mixture is smooth creamy and well incorporated.

Chill the Filling:

Cover the bowl and refrigerate for 30 minutes This firms the filling making it easier to pipe into the shells without becoming runny.

Fill the Cannoli:

Use a piping bag to fill the shells neatly ensuring even distribution without breaking the shells.

Use a Piping Bag:

Spoon the chilled filling into a piping bag fitted with a round tip Using a piping bag ensures you can fill cannoli neatly and evenly.

Pipe from Both Ends:

Insert the tip into one end of the shell and gently squeeze filling in filling about half the shell then repeat on the other end filling until they are full without breaking the shells.

Garnish and Serve:

Finish the filled cannoli with pistachios chocolate chips and a dusting of powdered sugar for contrast and presentation.

Dip Ends in Toppings:

Roll each end of the filled cannoli into crushed pistachios or mini chocolate chips Press gently to adhere for visual appeal and texture contrast.

Dust with Powdered Sugar:

Lightly sift powdered sugar over the cannoli adding a sweet finishing touch that also looks elegant.

Serve Immediately:

Cannoli are best served fresh to maintain the perfect crispy shell and creamy filling texture.

This recipe has a special place in my kitchen because the pistachio paste adds that wonderful nutty scent that instantly fills the air with warmth A memorable moment was the first time I shared these at a family gathering everyone marveled at how restaurantquality they tasted

Storage Tips

For the crispiest experience keep shells and filling separate until just before serving. Store unfilled shells at room temperature in an airtight container for up to one week. Filled cannoli should be eaten within 24 hours and refrigerated loosely covered. Avoid refrigerating or freezing filled cannoli as moisture softens the shells.

Ingredient Substitutions

If pistachio paste is unavailable finely grind unsalted pistachios and mix into the ricotta for a similar effect Almond paste can substitute but flavor is different. You can replace ricotta with mascarpone for a richer filling though it will be sweeter and less tangy.

Serving Suggestions

These cannoli make an elegant dessert for dinner parties or special occasions Serve alongside espresso or a dessert wine to complement the nutty flavors They also work beautifully as a festive treat during holidays or celebrations.

Cannoli are best served fresh to maintain the perfect crispy shell and creamy filling texture. They make an elegant finish to any meal or celebration.

Common Questions About Recipes

→ How do I keep the shells crispy?

Store unfilled shells in an airtight container at room temperature and reheat briefly in the oven to restore crispiness before filling.

→ Can I prepare the filling ahead of time?

Yes, the pistachio ricotta filling can be made in advance and chilled for up to 30 minutes to firm up before use.

→ What is the best way to prevent soggy shells after filling?

Fill the shells just before serving and avoid refrigerating filled cannoli to maintain the crisp texture.

→ Is there a way to store cannoli shells long-term?

Wrap shells individually and freeze them up to 3 months; thaw at room temperature and warm in the oven before filling.

→ How can I add extra flavor to the shells?

Incorporate unsweetened cocoa powder into the dough for color and deeper flavor notes.