Description
This Pistachio Cannoli recipe offers a delightful twist on the classic Italian dessert, featuring a creamy ricotta-pistachio filling inside crisp, golden shells. Perfect for special occasions or when you want an elegant sweet treat.
Ingredients
Scale
- 12 cannoli shells (store-bought or homemade)
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup heavy cream (optional, for smoother texture)
- Powdered sugar, for dusting
Instructions
- Drain the ricotta cheese using a cheesecloth or fine sieve for at least 2–3 hours or overnight in the refrigerator.
- In a mixing bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon (if using). Beat until smooth.
- Fold in the chopped pistachios and mini chocolate chips, if using. Add a splash of heavy cream if the mixture is too thick.
- Transfer the filling into a piping bag fitted with a round or star tip.
- Pipe the filling into both ends of each cannoli shell, filling them generously.
- Dip the ends of each cannoli into extra chopped pistachios for garnish.
- Dust the filled cannoli with powdered sugar just before serving.
Notes
- Drain the ricotta well to avoid a runny filling.
- Fill the cannoli shells just before serving to maintain crispiness.
- You can use mascarpone instead of ricotta for a richer texture.
- Store leftover filling in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: pistachio cannoli, Italian dessert, ricotta filling, easy cannoli, vegetarian dessert