Pistachio Cannoli

Indulge in the elegant flavors of authentic Sicilian desserts with these Pistachio Cannoli—a delightful twist on the traditional Italian classic. Featuring a crisp, golden shell infused with a hint of Marsala wine and cocoa, these cannoli are filled with a luscious ricotta-pistachio cream that’s delicately sweetened and studded with mini chocolate chips and chopped pistachios for added texture. Garnished with coarsely chopped pistachios and a dusting of powdered sugar, these treats are as visually stunning as they are delicious. Perfect for special occasions or as a show-stopping dessert, these homemade pistachio cannoli offer a balance of creamy, nutty, and chocolaty flavors sure to captivate every dessert lover at your table. Whether you’re crafting them to impress guests or to satisfy your own sweet tooth, this recipe combines traditional Italian techniques with vibrant pistachio flavors for a truly unforgettable experience.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Unsweetened cocoa powder
• 0.25 teaspoon Salt
• 3 tablespoons Unsalted butter
• 1 Egg yolk
• 0.5 cup Marsala wine or sweet red wine
• 1 Egg white
• 4 cups Vegetable oil (for frying)
• 2 cups Whole milk ricotta cheese
• 1 cup Powdered sugar
• 0.5 cup Pistachio paste
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped pistachios
• 0.5 cup Mini chocolate chips
• 0.25 cup Pistachio nuts (coarsely chopped, for garnishing)
• 2 tablespoons Powdered sugar (for dusting)

Directions

Step 1

In a large bowl, combine flour, granulated sugar, cocoa powder, and salt.

Step 2

Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Step 3

Stir in the egg yolk and Marsala wine; knead the mixture in the bowl until it forms a dough.

Step 4

Transfer to a lightly floured surface, knead for about 5-7 minutes until smooth. Wrap in plastic and chill for at least 30 minutes.

Step 5

In the meantime, prepare the filling: Strain the ricotta through a cheesecloth or fine sieve to remove excess moisture.

Step 6

In a medium bowl, combine strained ricotta, powdered sugar, pistachio paste, and vanilla extract. Mix until smooth. Fold in the chopped pistachios and mini chocolate chips. Chill in the refrigerator.

Step 7

After the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness.

Step 8

Cut circles of dough using a 4-inch round cutter. Wrap each circle around a metal cannoli form, sealing the edges with beaten egg white.

Step 9

Heat the vegetable oil to 350°F (175°C) in a heavy, deep saucepan or deep fryer.

Step 10

Carefully fry the cannoli shells in batches until golden brown, about 2-3 minutes each. Remove with tongs and drain on paper towels.

Step 11

Once cool enough to handle, gently remove shells from forms.

Step 12

Fill a pastry bag with the pistachio ricotta filling and pipe into each shell, filling from both ends.

Step 13

Dip each end of the filled cannoli in chopped pistachios if desired.

Step 14

Dust finished cannoli with additional powdered sugar before serving.

Nutrition Facts

Serving size	(2322.3g)

Amount per serving	% Daily Value*
Calories	12415.2

Total Fat 1156.9g	0%
Saturated Fat 213.4g	0%
Polyunsaturated Fat 0g
Cholesterol 514.0mg	0%
Sodium 1307.4mg	0%
Total Carbohydrate 471.0g	0%
Dietary Fiber 34.4g	0%
Total Sugars 228.3g
Protein 120.4g	0%

Vitamin D 18.2IU	0%
Calcium 1932.1mg	0%
Iron 23.8mg	0%
Potassium 2807.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.5%

Protein: 3.8%

Carbs: 14.7%