Do Share Recipe

I have to tell you, making this Pistachio Cannoli Recipe was such a delightful experience! From the moment I mixed the creamy pistachio filling to the first crisp bite of the cannoli shell, I knew this dessert was going to be a favorite. I love how versatile cannoli are—you can dress them up for special occasions or enjoy them as a sweet snack anytime.

The pistachio flavor is nutty, rich, and perfectly balanced with the creamy ricotta. Today, I’m sharing my full recipe so you can enjoy these irresistible treats right at home. You can also enjoy similar flavors in a Greek Sheet Pan Chicken Recipe for a savory twist to your meal plan.

Ingredients

Here’s everything you’ll need to make these Pistachio Cannoli shine. Each ingredient is carefully chosen for the best flavor and texture. You might also like pairing desserts like Mini Pumpkin Cheesecakes Recipe for a sweet ending to your meal.

3 cups ricotta cheese – I prefer homemade, but store-bought works too; drain it well to avoid a soupy filling
1 cup pistachio paste – homemade is cheaper and fresher, but store-bought is convenient
1 cup powdered sugar – balances the nutty flavor without being overpowering
1 teaspoon vanilla extract – adds depth to the filling
1/4 teaspoon salt – enhances sweetness and flavor
30 cannoli shells – store-bought or homemade; homemade shells give the best crunch
1/2 cup chocolate chips – for dipping ends of cannoli (optional)
1/2 cup chopped pistachios – for coating chocolate-dipped ends

Note: This recipe makes approximately 30 servings.

Variations

You can easily customize this recipe:

Use dairy-free ricotta to make it vegan
Substitute powdered sugar with a sugar-free sweetener for a low-sugar version
Add a pinch of cinnamon or orange zest to the filling for extra flavor
Swap pistachio paste with almond or hazelnut paste for a different nutty twist

Cooking Time

Prep Time: 20 minutes
Cooking Time: 0 minutes
Resting/Chilling Time: 8 hours
Total Time: 8 hours 20 minutes

Equipment You Need

Mixing bowls – for combining filling ingredients
Whisk or electric mixer – ensures smooth, creamy filling
Pastry bag – for neatly filling cannoli shells
Spatula – for scraping bowls and folding ingredients
Small saucepan (optional) – for melting chocolate if dipping shells

How to Make Pistachio Cannoli

Prepare the Ricotta Filling

Start by straining the ricotta cheese to remove excess liquid. This ensures your filling is thick and creamy instead of watery. Then, mix in the pistachio paste, powdered sugar, vanilla, and salt until smooth.

Fill the Cannoli Shells

Transfer the filling to a pastry bag. Carefully pipe the pistachio cream into each shell just before serving to keep them crisp. Avoid filling too early, or the shells may become soggy.

Optional Chocolate Dip

Melt chocolate in a small saucepan or microwave. Dip the ends of the filled cannoli in chocolate, then coat with chopped pistachios. Let them set before serving.

Additional Tips for Making This Recipe Better

From my experience, a few small touches make a big difference:

I always strain ricotta thoroughly; it’s the key to creamy filling
Fill cannoli shells right before serving for the best crunch
Chill the pistachio cream in the fridge for at least an hour; it firms up beautifully
If you like a chocolate twist, dip shells in dark chocolate for a richer flavor

How to Serve Pistachio Cannoli

Presentation is half the fun! Serve cannoli on a platter with a sprinkle of powdered sugar on top. I like arranging them in a fan shape for a dramatic look. Garnish with a few whole pistachios or chocolate shavings for added texture and visual appeal.

Nutritional Information

Here’s a rough idea of what you’re getting in each serving:

Calories: 83 kcal – small but satisfying bite of sweetness
Protein: 2 g – thanks to the ricotta cheese
Carbohydrates: 8 g – primarily from powdered sugar and shell
Fat: 5 g – from ricotta and pistachio paste

Make Ahead and Storage

Storing: Keep unfilled cannoli shells in an airtight container at room temperature for up to a week.
Filling: Store pistachio cream in the fridge for up to 3 days.
Freezing: Cannoli shells can be frozen before filling; thaw completely before adding filling.
Serving: Fill just before serving to maintain crispiness.

Why You’ll Love This Recipe

There are so many reasons to try this Pistachio Cannoli recipe:

Easy to make with store-bought or homemade options – flexible for any schedule
Creamy, nutty filling paired with crisp shells – irresistible combination
Customizable flavors – swap nuts or add citrus zest for a twist
Perfect for parties or personal indulgence – a crowd-pleaser
Vegan and sugar-free variations available – everyone can enjoy

These Pistachio Cannoli are a dream for nut lovers and dessert fans alike. The creamy filling, crunchy shell, and optional chocolate coating make them an elegant yet approachable treat. Once you try this recipe, I promise it will become a favorite in your dessert repertoire!

Ben Carraoli