Homemade Pistachio Cannoli

Watch How To Make These Pistachio Cannoli

There is something very satisfying about making Pistachio Cannoli at home. You get that shatteringly crisp shell, the creamy mascarpone filling, and the little sparkle of chopped pistachios on the ends that makes them look bakery-level special. It is a project recipe in the best way, the kind you make when you want to slow down in the kitchen and end up with a tray of something really impressive.

The dough is rolled thin, fried until golden, then dipped in melted dark chocolate and pistachios for crunch and flavor. The filling is rich and smooth from mascarpone or strained ricotta with pistachio and vanilla, and it pipes beautifully into the cooled shells. Filled just before serving, they stay crisp on the outside with a creamy center that feels like a little dessert moment in every bite.

Ingredients Needed To Make Pistachio Cannolis

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

Cannoli shells

• All purpose flour
• Sugar
• Shortening or unsalted butter
• Kosher salt
• Ground cinnamon
• Marsala wine
• Egg
• Egg yolk
• Egg, beaten (for sealing)
• Vegetable or canola oil, for frying
• Dark chocolate, melted
• Shelled pistachios, finely chopped

Filling

• Mascarpone cheese or strained ricotta
• Pistachio extract
• Vanilla extract
• Shelled pistachios, finely chopped
• Powdered sugar

Variations, Tips, and Substitutions

• Mascarpone vs ricotta: Mascarpone gives a richer, creamier filling, while well strained ricotta gives a lighter feel and a more traditional texture. Use whichever you prefer as long as it is thick and not watery.
• Adjust the pistachio flavor: Pistachio extract adds a concentrated flavor. Start with the suggested amount and add a tiny bit more if you want it stronger, tasting as you go.
• Roll the dough thin enough: Aim for about 1/16 inch. Thinner dough means lighter, crispier shells that fry quickly and stay delicate.
• Keep the oil temperature steady: If the oil is too cool, the shells will absorb more oil. Too hot, and they will brown too fast. Adjust the heat as needed to stay near 400°F.
• Fill just before serving: To keep the shells crisp, always wait until close to serving time to pipe in the filling.

How To Make Pistachio Cannoli

1. Make the dough
   • In a mixing bowl, combine the flour, sugar, salt, and cinnamon.
   • Cut in the shortening or butter with a pastry cutter until the mixture looks like fine crumbs.
   • Add the whole egg, egg yolk, and marsala wine. Mix until a shaggy dough forms.
2. Knead and rest
   • Turn the dough onto a clean surface and knead for 5 to 6 minutes until smooth.
   • Cover and let the dough rest for 1 hour so it relaxes and rolls out more easily.
3. Heat the oil
   • Add about 2 inches of oil to a large Dutch oven or heavy pot.
   • Heat to 400°F, using a thermometer to keep the temperature steady.
   • Line a plate or tray with paper towels and set aside.
4. Roll and cut the dough
   • Roll the rested dough out to about 1/16 inch thickness.
   • Cut into 5 inch circles with a round cutter or biscuit cutter.
   • Poke each round lightly with a fork.
5. Shape the shells
   • Lightly oil the cannoli forms.
   • Brush a little beaten egg along the area where the dough will overlap.
   • Wrap the dough circle around the form and press gently to seal.
6. Fry the shells
   • Carefully lower the wrapped forms into the hot oil.
   • Fry 1 to 2 minutes until golden brown.
   • Remove with a slotted spoon or tongs and drain on paper towels.
   • Allow shells to cool completely before sliding them off the forms.
   • Repeat with the remaining dough.
7. Finish the shells
   • Place cooled shells on a parchment-lined baking sheet.
   • Dip each end into the melted dark chocolate, then into chopped pistachios.
   • Place on the baking sheet and chill for about 5 minutes to set the chocolate.
8. Make the filling
   • Add mascarpone or strained ricotta, pistachio extract, vanilla extract, chopped pistachios, and powdered sugar to a bowl.
   • Mix until smooth and creamy.
   • Transfer the filling to a piping bag.
9. Assemble the cannolis
   • Just before serving, pipe the filling into both ends of each cannoli shell until filled through the center.
   • Serve immediately for the crispiest texture.

Commonly Asked Questions

Can I make the cannoli shells ahead of time?

Yes. You can fry the shells, let them cool completely, and store them in an airtight container at room temperature for a day or two. Keep them away from moisture so they stay crisp until you are ready to fill them.

How do I keep the filling from making the shells soggy?

Fill the cannolis as close to serving time as you can. The longer the filling sits inside the shells, the more it will soften them. If you need to fill early, plan to serve them within a few hours.

What is the best way to strain ricotta for the filling?

Place ricotta in a fine mesh sieve set over a bowl and let it drain in the refrigerator for several hours or overnight. You can also line the sieve with cheesecloth to help remove extra liquid.

Can I bake the shells instead of frying?

Traditional cannoli shells are fried to get that signature bubbly, crisp texture. Baking will not give quite the same result. For this recipe, frying is the best method for the shells.

How should I store leftover filled cannolis?

Filled cannolis are best enjoyed right away, but if you have leftovers, store them in the refrigerator in a loosely covered container. The shells will soften as they sit, but the flavor will still be delicious within a day.

These pistachio cannolis bring together crisp chocolate-dipped shells and a creamy pistachio filling that feels special in every bite. They take a little time and attention, but the payoff is a tray of beautiful, bakery-style cannolis that are perfect for holidays, celebrations, or any day you want to go all in on dessert.