Irresistible Pistachio Cannoli Recipe to Satisfy Cravings

Indulging in a Pistachio Cannoli is like taking a delightful journey through an Italian pastry shop, where the sweet aroma of creamy ricotta mingles with the nutty crunch of pistachios. Picture this: a crisp, golden shell waiting to be filled with luscious goodness, and as you take that first bite, your senses explode with joy. The heavenly combination of flavors dances on your palate, leaving you craving more.

I remember the first time I tried making these delightful treats; my kitchen turned into a flour explosion zone. My family’s reaction was priceless—wide eyes and little giggles as they savored the sweet, rich filling. Whether it’s a festive gathering or just a Tuesday night, these Pistachio Cannoli are perfect for any occasion and promise an unforgettable flavor experience.

Baking these cannoli brought smiles to my family’s faces during our last holiday dinner; it was pure joy.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cannoli Shells: You can buy pre-made shells or try your hand at making them from scratch for extra fun.
• Ricotta Cheese: Opt for whole milk ricotta for a creamier texture; it really makes a difference.
• Pistachios: Use unsalted, shelled pistachios; chop them finely for that perfect crunch.
• Powdered Sugar: Sweetness is key! Use powdered sugar for smoothness in the filling.
• Vanilla Extract: A splash of pure vanilla extract adds depth to the filling’s flavor.
• Cinnamon: Just a pinch of cinnamon enhances the warm flavors without overpowering them.
• Chocolate Chips (optional): Mini chocolate chips can add an extra layer of sweetness if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pistachio Cannoli

Prep Your Workstation: Gather all your ingredients and tools before starting; it makes everything smoother. You’ll need mixing bowls, spatulas, and piping bags ready for action.

Create the Filling: In a large bowl, blend ricotta cheese with powdered sugar until smooth and creamy. Stir in chopped pistachios and vanilla extract until well combined.

Pipe the Filling: Transfer your creamy filling into a piping bag. Carefully fill each cannoli shell from both ends until they overflow slightly—trust me; that’s how you know they’re stuffed just right!

Chill Before Serving: Allow the filled cannoli to chill in the fridge for at least 30 minutes. This helps set the filling while giving you time to clean up that flour dust storm I mentioned earlier!

Garnish and Serve: Just before serving, sprinkle remaining chopped pistachios on top or dip ends in melted chocolate for an indulgent twist. Serve immediately to keep those shells crispy!

Making Pistachio Cannoli doesn’t just fill your belly; it fills your heart with warmth and joy! So roll up those sleeves and get ready for some delicious fun!

Perfecting the Cooking Process

Start by preparing the pastry shells first; while they cool, whip up the pistachio filling. This way, everything comes together seamlessly, and you can enjoy fresh cannoli without any delays.

Add Your Touch

Feel free to swap out pistachios for other nuts like almonds or hazelnuts. A splash of orange zest can also brighten the cream and add a delightful twist to your cannoli.

Storing & Reheating

Store the empty shells in an airtight container at room temperature. Fill them with cream just before serving to keep them crisp and fresh.

I remember the first time I made pistachio cannoli; my friends were convinced I had secretly taken a class in Italian pastry making! Their compliments made me feel like a culinary superstar.

FAQ

What type of ricotta is best for pistachio cannoli?

Use whole milk ricotta for creaminess and rich flavor in your filling.

Can I make cannoli shells ahead of time?

Yes, prepare the shells in advance, but fill them just before serving to maintain their crunch.

How do I know when my oil is hot enough?

Drop a small piece of dough into the oil; it should sizzle and float immediately when ready.

Print

Pistachio Cannoli

Print Recipe

Pin Recipe

Experience the joy of homemade Pistachio Cannoli, where crispy shells meet a rich and creamy pistachio-infused filling. Perfect for celebrations or a cozy night in, these delightful treats are sure to impress with their vibrant colors and irresistible flavors. Whether you’re a novice or an experienced baker, this easy recipe will guide you through creating these Italian classics in no time.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 42 minute
• Yield: Makes approximately 12 servings 1x
• Category: Dessert
• Method: No cooking required (baking involved if making shells from scratch)
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 cannoli shells (store-bought or homemade)
• 1 cup ricotta cheese (whole milk)
• 1/2 cup powdered sugar
• 1/2 cup unsalted pistachios (finely chopped)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup mini chocolate chips (optional)

Instructions

1. Prepare your workstation by gathering ingredients and tools.
2. In a large bowl, blend ricotta cheese and powdered sugar until smooth. Mix in chopped pistachios, vanilla extract, and cinnamon.
3. Transfer the filling into a piping bag and fill each cannoli shell from both ends until slightly overflowing.
4. Chill the filled cannoli in the refrigerator for at least 30 minutes.
5. Before serving, garnish with additional chopped pistachios or dip ends in melted chocolate.

Nutrition

• Serving Size: 1 cannoli (45g)
• Calories: 210
• Sugar: 10g
• Sodium: 25mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg

Keywords: - For an extra flavor twist, consider adding orange zest to your filling. - Ensure that you fill the cannoli just before serving to maintain their crispness. - Experiment with other nuts like almonds or hazelnuts for a unique variation.