If you are looking for a truly delightful Italian treat, this Pistachio Cannoli Recipe will become your new favorite dessert to whip up. It perfectly blends the creamy richness of ricotta and mascarpone cheese with the vibrant crunch of roasted pistachios and little bursts of mini chocolate chips, all encased in crisp, delicate cannoli shells. Whether you’re impressing guests or indulging in a self-care moment, these pistachio-filled delights offer a wonderfully balanced mix of textures and flavors that make every bite unforgettable.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to mastering this Pistachio Cannoli Recipe. Each item contributes its own unique touch—whether it’s the creamy base, the subtle sweetness, or the flavorful crunch that brings the cannoli to life.
- 12 cannoli shells: Choose store-bought or homemade for that perfectly crisp vessel that holds all the delicious filling.
- 2 cups whole milk ricotta cheese: Drained overnight, this gives the filling its wonderfully smooth yet light texture.
- 1 cup mascarpone cheese: Adds an extra level of creamy indulgence to the filling.
- 3/4 cup powdered sugar: Sweetens the filling delicately without overpowering the natural flavors.
- 1 teaspoon vanilla extract: Offers a warm, aromatic flavor that enhances every bite.
- 1/2 teaspoon cinnamon: Adds a subtle hint of spice that pairs beautifully with pistachios.
- 1/2 cup mini chocolate chips: Little bursts of chocolate provide a lovely contrast in both texture and taste.
- 1/2 cup finely chopped roasted pistachios: The star ingredient that brings crunch and a nutty aroma, plus extra for garnish.
- 2 tablespoons heavy cream: Used to adjust the filling’s consistency to silky and pipeable perfection.
- Powdered sugar for dusting: A light dusting over the finished cannoli adds elegance and a sweet finish.
How to Make Pistachio Cannoli Recipe
Step 1: Prepare the Filling
Start by combining the drained ricotta and mascarpone cheeses with powdered sugar, vanilla extract, and cinnamon in a mixing bowl. Beat them together until you get a smooth, creamy mixture that’s just lightly sweetened. This blend is the heart of your filling, so getting it perfectly whipped means your cannoli will be irresistibly luscious.
Step 2: Fold in the Chips and Nuts
Gently fold the mini chocolate chips and the chopped roasted pistachios into the cheese mixture. This adds wonderful bursts of texture and flavor, making each bite a fun surprise. Be careful not to over-mix, so you keep that light and airy feel in the filling.
Step 3: Adjust Consistency
If the filling feels too thick to pipe smoothly, stir in the heavy cream one tablespoon at a time until it reaches that perfect, silky texture. This step ensures your filling will glide effortlessly into the cannoli shells without cracking them.
Step 4: Fill the Cannoli Shells
Transfer your luscious filling into a piping bag fitted with a large round tip. Pipe the filling carefully into both ends of each cannoli shell until they are generously filled. Filling both ends helps maintain the structural integrity and guarantees you get the perfect ratio of cream to shell each time.
Step 5: Garnish and Dust
Dip the ends of the filled cannoli into additional chopped pistachios for a beautiful, crunchy finish. Right before serving, dust the cannoli with powdered sugar to add a touch of sweetness and make them look as special as they taste.
How to Serve Pistachio Cannoli Recipe
Garnishes
The extra pistachios on the ends are classic, but don’t stop there! You can also try dipping the ends in melted dark or white chocolate for a glossy finish or even sprinkle some edible rose petals for an elegant presentation that will wow your guests.
Side Dishes
Serve your Pistachio Cannoli as the star of the show alongside a small cup of espresso or cappuccino. A fresh fruit salad, especially with citrus or berries, complements the rich creaminess wonderfully and adds a zesty balance to the meal.
Creative Ways to Present
For a fun twist, arrange the cannoli standing upright in a decorative glass jar filled with extra chopped pistachios or edible moss. You could also plate them alongside a swirl of raspberry coulis or a drizzle of honey to boost the flavors and create a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Because the crispness of the shells can soften once filled, it’s best to store the filling and shells separately if you plan on keeping leftovers. Keep the filling in an airtight container in the fridge for up to two days, and store the shells in a cool, dry place.
Freezing
While cannoli shells don’t freeze well once filled due to moisture, you can freeze the filling alone in a sealed container for up to one month. Thaw it overnight in the fridge before piping into fresh shells for best results.
Reheating
There’s no need to reheat pistachio cannoli because they are designed to be enjoyed chilled. However, if you want them slightly less cold, simply let them sit at room temperature for 10 to 15 minutes before serving.
FAQs
Can I make the ricotta filling ahead of time?
Absolutely! Preparing the filling a day in advance allows the flavors to meld beautifully. Just keep it refrigerated and give it a quick stir before piping into the shells.
What if I can’t find cannoli shells at the store?
You can definitely make your own homemade cannoli shells if you have the time. There are plenty of great recipes online that only require a few simple ingredients and a bit of frying.
Can I substitute nuts in this Pistachio Cannoli Recipe?
If pistachios aren’t your favorite or you have allergies, finely chopped almonds or hazelnuts also work nicely while adding their own unique twist to the cannoli.
How do I prevent the cannoli shells from getting soggy?
The trick is to fill the shells right before serving. Filling them too far in advance introduces moisture that softens the shells, so keeping them separate until the last minute is best.
Is this recipe vegetarian?
Yes! This Pistachio Cannoli Recipe uses only vegetarian ingredients, perfect for anyone avoiding meat products but craving an indulgent dessert.
Final Thoughts
Making this Pistachio Cannoli Recipe is such a rewarding experience that brings a little slice of Italian charm to your kitchen. The creamy filling with its nutty crunch and sweet chocolate chips wrapped in a crisp shell is simply divine. I encourage you to try this recipe soon, whether for a special occasion or a delicious treat to brighten your day!
Print
Pistachio Cannoli Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian dessert featuring crisp cannoli shells filled with a creamy, sweet ricotta and mascarpone mixture enhanced with pistachios and mini chocolate chips. This no-bake pistachio cannoli is easy to prepare and perfect for an elegant treat or festive occasion.
Ingredients
Cannoli Shells
- 12 cannoli shells (store-bought or homemade)
Filling
- 2 cups whole milk ricotta cheese (drained)
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/2 cup finely chopped roasted pistachios (plus more for garnish)
- 2 tablespoons heavy cream
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the Filling: In a mixing bowl, combine the drained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat the ingredients together until the mixture is smooth and creamy.
- Incorporate Mix-Ins: Gently fold in the mini chocolate chips and finely chopped roasted pistachios, ensuring they are evenly distributed throughout the filling.
- Adjust Consistency: If the filling is too thick to pipe easily, stir in the heavy cream one tablespoon at a time until the mixture becomes smooth and pipeable.
- Fill the Cannoli Shells: Transfer the filling into a piping bag fitted with a large round tip. Pipe the filling into both ends of each cannoli shell until they are fully filled to the edges.
- Garnish the Ends: Dip each end of the filled cannoli shells into additional chopped pistachios to add a crunchy, nutty finish.
- Final Touch: Just before serving, dust the pistachio cannoli lightly with powdered sugar for a delicate, sweet presentation.
Notes
- Drain ricotta overnight in the fridge using cheesecloth for the best texture and to reduce excess moisture.
- Fill cannoli shells just before serving to keep them crisp and avoid sogginess.
- Optional: Dip the shell ends in melted chocolate instead of pistachios for additional flavor and decorative flair.
