Hello, I’m Sam.
Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to desserts, crispy shells, creamy filling, and a gentle touch of pistachio. If you enjoy simple baking that brings a little joy to your day, this one will fit right into your kitchen routine. For another cozy treat, try my Christmas Cookie Cheesecake for Holidays or Banana Chocolate Chip Cookies, both are steady, sweet favorites that make home cooking feel warm and peaceful.
Why This Recipe Works
- Crunchy shells with a creamy pistachio filling
- Classic Italian flavor, easy steps
- Simple ingredients you can find anywhere
- Great for making ahead and filling fresh
- Looks bakery-perfect but takes minimal effort
- Customizable with chocolate, orange, or plain filling
- Perfect balance of sweet, nutty, and creamy
Ingredient Breakdown
Cannoli Shells:
You can use store-bought shells for ease or make them from scratch with flour, sugar, butter, and a little Marsala wine or vinegar for crisp texture.
Ricotta Cheese:
The base of the filling, light, creamy, and not overly sweet. Drain well before mixing to keep the filling thick.
Pistachios:
Finely chopped or ground, pistachios add that delicate nutty flavor and pale green color. Use unsalted pistachios for balance.
Powdered Sugar:
Sweetens the filling gently without making it grainy.
Vanilla Extract:
Brings a warm, round sweetness that pairs beautifully with pistachio.
Mini Chocolate Chips or Candied Orange (optional):
Add variety and texture inside the filling if you’d like.
Shell Coating (optional):
Dip shell edges in melted chocolate and chopped pistachios for a beautiful finish.
Step-by-Step Cooking Guide
- Drain the Ricotta
Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let it drain for at least 30 minutes, preferably 1–2 hours. - Prepare the Pistachio Filling
In a bowl, mix drained ricotta with powdered sugar, vanilla, and finely ground pistachios until smooth. Fold in mini chocolate chips if using. Chill until ready to fill. - Prepare the Cannoli Shells
If using store-bought, lightly dust them with powdered sugar. If homemade, roll dough thin, cut into circles, wrap around metal cannoli tubes, and fry until golden and crisp. Cool completely before filling. - Fill the Cannoli
Just before serving, use a piping bag or small spoon to fill each shell from both ends. Fill gently to avoid cracking the shells. - Decorate the Ends
Dip each end into chopped pistachios or melted chocolate, or both for extra flair. Dust with powdered sugar. - Serve Immediately
Cannoli are best enjoyed fresh, within a few hours of filling, so the shells stay crisp.
Tips & Helpful Notes
- Don’t overfill: It can soften the shells quickly.
- Use thick ricotta: Straining makes the biggest difference in texture.
- Make ahead: Keep filling and shells separate until ready to serve.
- For extra pistachio flavor: Add a teaspoon of pistachio paste to the filling.
- Store leftovers: Filled cannoli last 1 day refrigerated, but shells stay crisp longer if kept unfilled.
Serving Suggestions
These Pistachio Cannoli are perfect after dinner, for tea, or as a calm Sunday dessert. Their light crunch and creamy center make every bite balanced and satisfying.
For more comforting and simple recipes from SoolFood:
- Cheesy Chicken Potato Casserole : hearty, homey, and easy.
- Banana Chocolate Chip Cookies : a warm, everyday favorite.
- Christmas Cookie Cheesecake for Holidays : creamy and festive.
- Creamy Cheddar Potato Chowder : cozy and filling for simple nights in.
Storage & Reheating
Keep unfilled shells in an airtight container for up to 1 week.
Store ricotta filling separately in the fridge for up to 3 days.
Fill only before serving to preserve crispness.
FAQs
1. Can I make the filling ahead of time?
Yes! Store in the fridge up to 3 days. Give it a quick stir before piping.
2. Can I use mascarpone instead of ricotta?
Absolutely, it gives a richer, creamier flavor.
3. How do I keep the shells crisp?
Store separately and fill just before serving. A light brush of melted chocolate inside can help prevent sogginess.
4. Can I bake the shells instead of frying?
Yes, bake at 400°F (200°C) until golden and crisp, about 10–12 minutes.
Pistachio Cannoli – Classic Italian Treat Made Simple
- Total Time: 20 minutes
- Yield: 12 cannoli
- Diet: Vegetarian
Description
Crisp cannoli shells filled with creamy pistachio ricotta, an elegant Italian dessert made easy.
Ingredients
12 cannoli shells
1 1/2 cups ricotta cheese, drained
1/2 cup powdered sugar
1/3 cup finely chopped pistachios
1 tsp vanilla extract
2 tbsp mini chocolate chips (optional)
1/4 cup melted chocolate (optional for dipping)
Instructions
1. Drain ricotta in a mesh strainer for at least 30 minutes.
2. Mix ricotta, powdered sugar, vanilla, and pistachios until smooth.
3. Fold in chocolate chips if using.
4. Pipe or spoon filling into cannoli shells just before serving.
5. Dip ends in melted chocolate or chopped pistachios.
6. Dust with powdered sugar and serve.
Notes
Drain ricotta well for thicker filling.
Keep shells unfilled until serving for crisp texture.
Store filling up to 3 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Conclusion
Pistachio Cannoli combine simplicity and elegance in every bite. The crisp shells, smooth pistachio filling, and hint of sweetness create something timeless but easy. Whether you make them for guests or as a calm weekend project, they bring a touch of Italian charm to your kitchen, steady, joyful, and quietly beautiful.