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Close-up of a handheld pistachio cannoli showing the deep golden bubbly texture of the fried shell and pale green filling. (Pistachio Cannoli Recipe)

Pistachio Cannoli Recipe: Crispy Bubbled Shells and Creamy Nut Filling

This authentic Pistachio Cannoli Recipe features deep golden-brown bubbled shells filled with a pale sage green pistachio mascarpone cream. Perfectly crisp, nutty, and dusted with powdered sugar for a professional Italian bakery finish.
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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
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Shells
  • 2 cups All-purpose flour 250g
  • 2 tbsp Granulated sugar 25g
  • 1 tbsp Unsweetened cocoa powder 7g
  • 1 tsp Cinnamon 2g
  • 3 tbsp Unsalted butter 42g, cold
  • 1/2 cup Marsala wine 120ml
  • 1 tsp White vinegar 5ml, for extra bubbles
Pistachio Filling
  • 1 cup Whole milk ricotta 250g, strained overnight
  • 1 cup Mascarpone cheese 225g
  • 1/2 cup Pure pistachio paste 120g, unsweetened
  • 1 cup Powdered sugar 120g, sifted
  • 1/2 cup Roasted pistachios 60g, crushed for dipping

Equipment

  • 6 Cannoli Tubes Stainless steel tubes for shaping
  • 1 Deep-Fry Thermometer To maintain oil temperature

Method
 

Prepare the Dough
  1. Whisk flour, sugar, cocoa, and cinnamon in a large bowl. Rub in butter until crumbly.
  2. Incorporate Marsala wine and vinegar. Knead for 10 minutes until smooth and elastic. Wrap and rest for 1 hour.
Fry the Shells
  1. Roll dough to 1/16th inch thickness. Cut 4-inch rounds and wrap around greased tubes, sealing with egg wash.
  2. Fry at 360°F (182°C) for 2-3 minutes until golden and bubbled. Drain on paper towels.
Fill and Garnish
  1. Whip ricotta, mascarpone, pistachio paste, and sugar until smooth. Transfer to a piping bag.
  2. Pipe into cooled shells. Dip ends in crushed pistachios and dust with powdered sugar.

Notes

Always strain your ricotta overnight to prevent a soggy filling.
Do not fill the shells until you are ready to serve to maintain maximum crunch.