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Crispy Homemade Cannoli Shells Recipe with Creamy Pistachio Ricotta Filling Made Easy

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This recipe features crispy homemade cannoli shells paired with a luscious, creamy pistachio ricotta filling. It’s a quick and easy Italian dessert that balances crunchy shells with a nutty, fluffy filling.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons (28 g) unsalted butter, cold and diced
  • 1/2 cup (120 ml) white wine or dry marsala wine, room temperature
  • 1 large egg yolk, lightly beaten
  • Vegetable oil or lard for frying
  • 1 1/2 cups (375 g) whole milk ricotta cheese, drained well
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup (45 g) finely chopped roasted pistachios, plus extra for garnish
  • 1/4 cup (60 ml) heavy cream, whipped to soft peaks

Instructions

  1. In a large mixing bowl, whisk together sifted flour, granulated sugar, and salt.
  2. Add cold, diced unsalted butter and rub into the flour mixture until coarse crumbs with pea-sized bits form.
  3. Stir in beaten egg yolk and room temperature dry marsala or white wine until dough begins to come together; it will be slightly sticky but firm.
  4. Turn dough onto a lightly floured surface and knead 5-7 times until smooth and elastic. Wrap in plastic and chill for at least 30 minutes.
  5. Drain ricotta overnight or for a few hours in a fine mesh sieve lined with cheesecloth.
  6. In a bowl, combine ricotta, sifted powdered sugar, vanilla extract, pinch of salt, and finely chopped roasted pistachios.
  7. Whip heavy cream to soft peaks and gently fold into the ricotta mixture. Cover and refrigerate until ready to use.
  8. Roll chilled dough on a floured surface as thin as possible (about 1/16 inch or 1.5 mm).
  9. Cut dough into 4-inch (10 cm) circles using a cutter or bowl.
  10. Wrap each circle around a cannoli tube, sealing edges with a dab of beaten egg or water.
  11. Heat vegetable oil or lard in a deep pot to 350°F (175°C).
  12. Fry shells in batches for 2-3 minutes, turning occasionally until golden and crisp. Avoid overcrowding.
  13. Remove shells with a slotted spoon, drain on paper towels, and let cool completely before removing tubes.
  14. Just before serving, pipe pistachio ricotta filling into each shell and garnish with chopped pistachios.

Notes

Fill cannoli shells just before serving to prevent sogginess. Maintain oil temperature at 350°F (175°C) for crispy, non-greasy shells. Chill dough for at least 30 minutes before rolling. For gluten-free, substitute almond flour or gluten-free blend. Vegan options include cashew-based cheese and coconut cream with flax egg replacing egg yolk.

Nutrition

Keywords: cannoli, homemade cannoli shells, pistachio ricotta filling, Italian dessert, crispy shells, creamy filling, easy cannoli recipe

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