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Pistachio cannoli served on a plate
Crispy pastry tubes overflowing with rich, nutty pistachio and mascarpone cream

Pistachio cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The crown jewel of Sicilian confectionery, cannoli means 'little tube'. The contrast between the crispy, blistered pastry shells and the creamy ricotta or mascarpone filling makes it world-famous. Pistachio, the 'green gold' of Sicily, is not just a garnish here but the soul of the cream. The secret to the characteristic blisters on the shell lies in the splash of vinegar or wine added to the dough.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 360 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes (moulds)
  • Deep saucepan for oil
  • Piping bag
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

For the dough, rub the cold butter into the flour, sugar, and salt until crumbly. Add the egg and wine, then knead into a firm, smooth dough. Wrap in cling film and rest in the fridge for 30 minutes.

Tip: During resting, the flour particles absorb moisture and the gluten relaxes, making it easier to roll out thinly. (Hydration).
2 ✓

For the filling, mix the mascarpone, pistachio cream, icing sugar, and vanilla until smooth. Refrigerate until needed.

Tip: It is important that the cream is cold and thick so it holds its shape inside the pastry.
3 ✓

Roll out the dough very thinly (approx. 1-2 mm). Cut into squares and wrap around the metal tubes. Brush the join with a little egg white or water and press firmly to seal.

Tip: If you don't seal it properly, the 'coat' will open up during frying. However, don't stick it to the tube or it won't slide off!
4 ✓

Heat the oil to 180°C. Fry the tubes until golden brown and blistered (approx. 2-3 minutes). Drain on kitchen paper.

Tip: The acid and alcohol in the wine help the dough blister suddenly in the hot oil, creating the characteristic texture.
5 ✓

When the pastry tubes have cooled, gently slide them off the moulds.

Tip: Only remove when cold; while warm, the pastry is fragile and you might burn your hand on the metal.
6 ✓

Just before serving, pipe the cream into both ends of the pastry shells and dust with icing sugar.

Tip: If left to stand after filling, the pastry absorbs moisture from the cream and loses its crunch. (Moisture migration).

Recipe FAQ

I don't have metal tubes, what can I use?
You can make cylinders from crumpled aluminium foil, though these hold heat and shape less effectively.
Why did the pastry go soft?
Either the oil wasn't hot enough, or you filled them too early. Only fill immediately before serving!

Ingredients

  • 200 g Plain flour
  • 30 g Granulated sugar
  • 30 g Cold butter
  • 1 pc Egg
  • 40 ml Dry white wine (or Marsala)
  • 1 pinch Salt
  • 150 g Pistachio cream
  • 100 g Mascarpone
  • 30 g Icing sugar
  • 1 tsp Vanilla extract
  • 500 ml Oil for frying