Pistachio Cannoli Recipe

Ben Carraoli

I have to tell you, making these Pistachio Cannoli 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.

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Total Time 8 20

Servings: 30

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.

Notes

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