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This Pistachio Cannoli recipe brings the charm of Sicilian cafés right to your kitchen. The crispy shells paired with the lush pistachio ricotta filling make each bite a delight. Though it may look impressive, the process is straightforward and worth every step for that perfect crunch and creamy texture.
The first time I made it, my friends were amazed that I pulled off an authentic Italian dessert at home.
Ingredients
- All purpose flour: for the perfect shell structure choose unbleached for best results
- Sugar: adds subtle sweetness to the dough and filling balance to taste
- Unsweetened cocoa powder: gives the shells a deeper color and complexity
- Salt: enhances all the flavors in the dough
- Cold unsalted butter: creates flakiness in the shell keep it chilled
- Egg yolk: enriches the dough and helps bind ingredients
- White vinegar: tenderizes the dough and adds a slight tang
- Egg white: acts as the glue for sealing shells around the tubes
- Vegetable oil: for frying pick one with a high smoke point like canola or grapeseed
- Whole milk ricotta cheese: should be well drained for a creamy but firm filling
- Powdered sugar: sweetens the filling finely without grittiness
- Pistachio paste: delivers authentic nutty flavor choose high quality or homemade if possible
- Vanilla extract: brightens the filling flavor
- Crushed pistachios: add a crunchy garnish on the ends
- Mini chocolate chips: are optional but give a delicious contrast
- Powdered sugar dusting: finishes the look with gentle sweetness
Instructions
- Prepare the Dough:
- Mix the flour sugar cocoa powder and salt thoroughly in a large bowl. Add chilled butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Beat the egg yolk then stir it into the bowl along with the vinegar. Combine well to bring the dough together. Turn it out onto a floured surface and knead gently for about 5 to 7 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and refrigerate for one hour to relax the gluten and make rolling easier.
- Roll and Shape the Shells:
- Remove the dough from the fridge and let it soften slightly. On a floured surface roll the dough thinly to about one sixteenth of an inch thickness. Cut rounds about 3 to 4 inches wide. Wrap each piece carefully around a cannoli tube and seal the edge with a little beaten egg white to ensure the shell holds together during frying. Heat vegetable oil in a deep pan to 375 degrees Fahrenheit or 190 degrees Celsius.
- Fry the Shells:
- Submerge the wrapped tubes carefully into the hot oil a few at a time. Fry until the shells turn a light golden brown usually around one to two minutes. Use tongs to remove them and place on paper towels to drain excess oil. Allow the shells to cool just enough to carefully slide the metal tubes out without breaking the shells.
- Make the Pistachio Filling:
- Put the ricotta into cheesecloth and press gently to remove excess liquid this will keep the filling from becoming runny. In a mixing bowl combine the ricotta powdered sugar pistachio paste and vanilla extract. Mix until smooth and creamy. Cover and refrigerate the filling for at least thirty minutes to help it firm up and blend flavors.
- Fill the Cannoli:
- Load the chilled filling into a piping bag fitted with a round tip. Pipe the filling evenly into the cooled shells starting from one end then the other to ensure both sides are properly filled and the filling is balanced.
- Garnish and Serve:
- Dip both ends of the filled cannoli into crushed pistachios or mini chocolate chips if using. Lightly dust each cannoli with powdered sugar before serving. For maximum crispiness enjoy immediately after filling.
Pistachios have always been my favorite part of this recipe. Their earthy flavor pairs so beautifully with the sweetness of ricotta. I remember making these with my grandmother who told stories of her childhood in Sicily while we rolled the dough together. Those moments make this treat even sweeter.
Storage Tips
Unfilled cannoli shells keep best stored in an airtight container at room temperature layered with parchment paper for up to one week. Filled cannoli should be eaten within 24 hours because the filling softens the shells. Refrigerate them loosely covered to protect from moisture. For longer storage freeze shells and filling separately and reheat shells briefly in the oven before filling.
Ingredient Substitutions
Whole milk ricotta can be swapped for part skim ricotta but the filling will be slightly less creamy. Pistachio paste may be replaced with finely ground pistachios mixed with a little honey or syrup for sweetness. If you cannot find mini chocolate chips leave them out or substitute with finely chopped dark chocolate.
Serving Suggestions
Serve Pistachio Cannoli alongside espresso or a sweet dessert wine like Moscato for an authentic Sicilian pairing. They also make a stunning centerpiece for any dinner party dessert table. Garnish with fresh mint for a pop of color.
These Pistachio Cannoli marry crisp shells with a creamy nutty filling for an irresistible treat. Make them ahead and fill just before serving for the best texture.
Common Questions About Recipes
- → What makes the pistachio filling creamy?
The filling combines well-drained whole milk ricotta with pistachio paste and powdered sugar, creating a smooth and nutty texture perfect for filling.
- → How do I achieve crispy cannoli shells?
Rolling the dough very thin and frying at 375°F (190°C) until golden brown helps create crisp, delicate shells that hold their shape well.
- → Can I prepare the shells ahead of time?
Yes, shells can be baked and stored in an airtight container at room temperature for up to a week to maintain crispness before filling.
- → How should filled items be stored to prevent sogginess?
Filled items should be eaten fresh. If necessary, store filled shells for up to one day refrigerated, but longer storage can soften the shells.
- → What is the best way to garnish this dessert?
Roll the filled ends in crushed pistachios or mini chocolate chips, then dust with powdered sugar for an appealing finish and added flavor.
- → Is freezing recommended for leftovers?
Freeze shells and filling separately—shells wrapped and stored for up to 3 months, filling for up to 1 month—to maintain quality and texture.