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Traditional fried cannoli shells with a bubbly texture on a white plate. (Pistachio Cannoli Recipe)

Pistachio Cannoli Recipe: Authentic Sicilian Crispy Shells & Nutty Cream

This Pistachio Cannoli Recipe features golden-brown, bubbly fried shells filled with a lush pistachio mascarpone cream. Coated in vibrant roasted pistachios, these authentic Italian pastries offer the perfect crunch and nutty sweetness for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 cannoli
Course: Dessert
Cuisine: Italian, Sicilian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour 250g
  • 1/2 cup Marsala Wine 120ml
  • 1.5 cups Whole Milk Ricotta 350g, drained
  • 1/2 cup Mascarpone Cheese 115g
  • 3 tbsp Pistachio Paste 45g
  • 1/2 cup Roasted Pistachios 60g, finely chopped

Equipment

  • 6 Cannoli Tubes/Forms Stainless steel
  • 1 Deep Fry Thermometer For monitoring oil
  • 1 Piping Bag With large round tip

Method
 

Preparation
  1. Mix flour, sugar, salt, and butter. Add Marsala wine and egg to form a dough. Knead for 5-8 minutes until smooth. Rest for 1 hour.
  2. Roll dough to 1/16 inch thickness. Cut into circles, wrap around tubes, and fry at 360°F (180°C) until golden and bubbly.
  3. Whisk drained ricotta, mascarpone, powdered sugar, and pistachio paste until smooth and pale green.
  4. Pipe filling into cooled shells. Dip ends into crushed pistachios and dust with powdered sugar.

Notes

Ensure ricotta is drained overnight to prevent a soggy filling.
Do not fill the shells more than 1-2 hours before serving to maintain maximum crispness.