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Sicilian pistachio cannoli made with crisp golden shells, dipped in melted chocolate and chopped pistachios

Authentic Sicilian Pistachio Cannoli

These Sicilian pistachio cannoli capture the heart of traditional Italian baking. Crisp homemade shells are filled with a smooth pistachio-ricotta cream that’s rich, nutty, and lightly sweet. Every bite tastes like a little piece of Sicily and its warm food traditions.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Dessert
Cuisine: Italian • Sicilian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp cocoa powder
  • ¼ cup cold butter
  • ½ cup Marsala wine
  • 1 tsp white vinegar
  • 1 egg white for sealing the shells
  • Vegetable oil for frying
For the Pistachio-Ricotta Filling
  • 3 cups ricotta cheese strained several hours or overnight
  • 1 cup pistachio paste / pistachio cream Fior di Pistacchio
  • 1½ to 2 cups powdered sugar adjust to taste
  • 2 tsp vanilla extract
Optional Finishing
  • Melted white or dark chocolate
  • Chopped pistachios
  • Powdered sugar for dusting

Method
 

Make the Cannoli Dough
  1. In a bowl, mix flour, sugar, and cocoa powder.
  2. Add cold butter and rub it into the dry ingredients until crumbly.
  3. Pour in the Marsala wine and vinegar.
  4. Mix until a dough forms, then knead until smooth and elastic (about 5 minutes).
  5. Wrap and refrigerate for 1 hour.
Roll and Shape the Shells
  1. Roll the dough very thin—about 1/16 inch. A pasta machine works best.
  2. Cut 4-inch circles using a round cutter.
  3. Lightly grease the cannoli tubes.
  4. Wrap each dough circle around the tube and seal the edge with egg white.
Fry the Shells
  1. Heat oil to 350°F (175°C).
  2. Fry each wrapped tube for about 30 seconds, gently remove the tube, then fry the shell another 1 minute until crisp and golden.
  3. Set shells on paper towels to cool completely.
Make the Pistachio-Ricotta Filling
  1. Place the strained ricotta in a bowl.
  2. Add pistachio paste, powdered sugar, and vanilla.
  3. Beat until smooth, creamy, and fluffy.
Assemble the Cannoli
  1. Dip the ends of each shell in melted chocolate (optional) and coat with chopped pistachios. Let set.
  2. Fill a pastry bag with the pistachio-ricotta cream.
  3. Pipe from the center of each shell outward to avoid air pockets.
  4. Dust with powdered sugar before serving.

Notes

  • Straining the ricotta is the secret to smooth, stable filling. Wet ricotta will make the shells soggy.
  • Always fill the cannoli right before serving. This keeps the shells crisp.
  • You can fry the shells a day ahead—just leave them uncovered at room temperature.
  • Good-quality pistachio cream gives the dessert its signature Sicilian flavor.