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Pistachio Cannoli filled with pistachio ricotta filling

Pistachio Cannoli

Crispy and light cannoli shells filled with Pistachio Ricotta Filling. These Pistachio Cannoli are my favorites!

Course Dessert
Cuisine Italian
Keyword cannoli, pistachio
Prep Time 20 minutes
Cook Time 0 minutes
Resting time 8 hours
Total Time 8 hours 20 minutes
Servings 30 cannoli
Calories 83 kcal
Author camila


  • 3 cups ricotta cheese store-bought or homemade
  • 1 cup pistachio paste store-bought or homemade
  • 1 1/2 to 2 cups powdered sugar 6.6 oz, 187 grams to 8.8 oz, 250 grams
  • 2 tsp vanilla extract


Pistachio Cannoli

  1. 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.
  2. Sift the powdered sugar.
  3. Add the strained ricotta to the bowl of a mixer along with the pistachio paste.
  4. Whip for about 30 seconds on medium-high, until combined.
  5. Add the sifted powdered sugar to the bowl. Mix on low until combined.
  6. Add the vanilla extract.
  7. Raise the speed to medium-high and beat the mixture for a couple of minutes, until light, fluffy and creamy.

To assemble

  1. 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!
  2. 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.
  3. You can coat the tips in crushed pistachios, or any other nuts or in mini chocolate chips.
  4. 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.
  5. Sprinkle powdered sugar over the shells for the final touch.


  1. Store the filling in the fridge for up to 2 days, covered.

Recipe Notes

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.

Nutrition Facts
Pistachio Cannoli
Amount Per Serving (1 serving)
Calories 83
* Percent Daily Values are based on a 2000 calorie diet.