Hello friends! Let’s make my favorite Cannoli flavor of all: Pistachio Cannoli!
The Pistachio Cannoli is the third Cannoli recipe I have on my blog. I posted the traditional recipe for Cannoli years ago, and updated it recently on the blog.
And last week I posted a new cannoli recipe: Chocolate Cannoli.
So I am following up with a third variation, these insanely delicious Pistachio Cannoli!
For these Pistachio Cannoli, you can make your own shells by following this recipe, or use store-bought shells.
And as far as the filling goes, I like to make my own ricotta from scratch if possible. But you can absolutely use store-bought ricotta as well.
Homemade ricotta cheese is a dream, and it will definitely level up your pistachio cannoli game!
For the Pistachio Cannoli Cream, I used homemade pistachio paste, which is cheaper than store-bought, and super easy to make.
So yes, homemade shells, homemade pistachio paste, homemade ricotta. Sounds like a whole weekend project.
But in case you don’t have that kind of time, feel free to use all store-bought, it will work just as beautifully!
I also dipped the shells in chocolate, and coated the chocolate in chopped pistachios.
The chocolate goes phenomenally well with the delicious creamy and sweet pistachio cream.
Here are some tips on how to make Pistachio Cannoli:
- Make sure to strain the ricotta before making the filling. This is the most important thing of all! Do not skip this or you will end up with a soupy filling instead of a creamy one.
- If dipping the shells in chocolate, make sure they dry before serving.
- Only fill the shells as you are ready to serve them. If the shells sit too long with the filling in, they will become soggy.
- Keep the filling in a pastry bag in the fridge, and then it will be ready to fill the shells when you want to enjoy a delicious cannolo.
These Pistachio Cannoli are light, crispy, with a sweet and creamy filling that you will probably want to eat with a spoon!
They are the perfect dessert to serve during tea time, or as a treat for someone you really love and appreciate!
Here are some more recipes you might be interested in:
- Chocolate Cannoli
- Traditional Cannoli
- Cannoli Shells (eggless)
- Bavarian Cream Donuts
- Dulce de Leche Donuts
- Walnut Cardamom Pastries
Thanks for reading my blog, if you make this recipe tag me on instagram I would love to see your creations!
Crispy and light cannoli shells filled with Pistachio Ricotta Filling. These Pistachio Cannoli are my favorites!
- A few hours or the day before making the filling, line a strainer with a double layer of cheesecloth, and place it over a bowl. Pour the ricotta on the strainer, and cover it with the overhanging cheesecloth. Insert it in the fridge and let it drain for a few hours, squeezing gently if you wish. This is very important because otherwise the filling will be way too wet to be piped in the cannoli.
- Sift the powdered sugar.
- Add the strained ricotta to the bowl of a mixer along with the pistachio paste.
- Whip for about 30 seconds on medium-high, until combined.
- Add the sifted powdered sugar to the bowl. Mix on low until combined.
- Add the vanilla extract.
- Raise the speed to medium-high and beat the mixture for a couple of minutes, until light, fluffy and creamy.
- Don’t assemble until you are ready to serve or serve within the next couple hours because if you let the filled cannoli sit, the shell gets soggy. I like to keep the filling in a piping bag inside my fridge and the shells stored in a airtight container on my counter. When ready to serve to my lucky guests, I simply pipe the filling in. Fresh, crispy and delicious! Perfection!
- I like to use a large round piping tip (around 1/2” inch) fitted in a large piping bag. Scoop the filling in and pipe from the middle to the outside from both sides.
- You can coat the tips in crushed pistachios, or any other nuts or in mini chocolate chips.
- Another option is to dip the ends of the shells into melted chocolate and let them dry for a while and once the chocolate is dry, fill with the ricotta.
- Sprinkle powdered sugar over the shells for the final touch.
- Store the filling in the fridge for up to 2 days, covered.
This is the recipe I use for my Cannoli Shells. The recipe makes about 45 shells, and the recipe for this filling will be enough for about 30 cannoli. So I suggest making 1 1/2 recipes if you wish to fill all 45 shells from that recipe.