Italian Classic Pistachio Cannoli Recipe

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Enjoy a taste of Italy with this classic pistachio cannoli recipe. Make this rolled pastry with sweet pistachio filling for tea time or dessert.

Italian Classic Pistachio Cannoli Recipe

How To Make Italian Classic Pistachio Cannoli

This pistachio cannoli recipe is the perfect tea time treat! Enjoy this classic sweet Italian filled pastry with your favorite cuppa or even on its own.

Prep: 45 mins
Chill: 1 hr
Cook: 15 mins
Total: 2 hrs


  • vegetable oil, for frying, roughly 5 to 8 cups
  • egg whites, for brushing

For Filling:

  • ½ lb pistachios, roasted
  • lb all purpose flour
  • 6⅓ oz granulated sugar
  • 4 cups milk
  • 6 egg yolks
  • 6 tbsp olive oil

For Pastry:

  • 1 lb all purpose flour, plus more for dusting
  • oz vegetable oil, or vegetable shortening or lard
  • 2 eggs
  • 4 tbsp white vinegar, distilled
  • 4 tbsp almond liqueur, or hazelnut liqueur
  • 2 tsp salt
  • 2 tsp powdered sugar
  • 2 tsp ground cinnamon
  • 2 tsp cocoa powder
  • 2 tsp ground coffee

To Serve:

  • powdered sugar, for dusting
  • pistachios, crushed and roasted



  1. Sift together the flour, salt, sugar, cinnamon, cocoa, and coffee.
  2. Make a well at the center then add your remaining ingredients. Fold until it forms a rough dough.
  3. Dust your working area with flour. Knead your dough for roughly 8 to 10 minutes until it turns smooth.
  4. Wrap it with cling film then set it aside in a chilled area. Allow it to rest for at least an hour.


  1. In a mixing bowl, add the sugar and egg yolks. Beat for roughly 5 to 7 minutes until the sugar has dissolved and the mixture turns pale and light. Fold the flour then set it aside.
  2. In a food processor, add the pistachios. Pulse in 10-second increments until powdered.
  3. Add the olive oil to the food processor. Pulse until it forms a paste. Set aside.
  4. Add your milk to a saucepot and bring it to a simmer.
  5. Temper your egg yolk mixture by adding ¼ cup of warm milk. Whisk to combine, then pour into your saucepot.
  6. Add the pistachio paste. Whisk over very low heat for roughly 5 to 8 minutes until your custard thickens.
  7. Transfer to a container of your choice then place a cling film directly on top of your custard to prevent a skin from forming.
  8. Set aside in a chilled area. Allow it to cool down completely, for at least an hour.


  1. Dust your working area with flour and divide your dough into 8 pieces. Roll your portioned dough until it is 1 to 2-mm thick.
  2. Using a round cookie cutter, cut your dough and wrap this around your cannoli tubes.
  3. Damp the edges with egg whites, then press to seal together. Repeat until you have assembled all your cannoli this way.
  4. Preheat your oil and deep fry your cannoli tubes in batches for roughly 5 minutes per batch until golden brown and crispy.
  5. Drain onto paper towels and set aside at room temperature to cool down completely.

To Assemble:

  1. Transfer your cooled filling into a piping bag with any tip.
  2. With your cooled cannoli shells, pipe roughly 2 ounces of filling on both sides.
  3. Dip both ends in crushed pistachios. Repeat until you have assembled your cannolis this way.
  4. Dust with powdered sugar and serve!


  • Sugar: 42g
  • :
  • Calcium: 295mg
  • Calories: 1020kcal
  • Carbohydrates: 130g
  • Cholesterol: 268mg
  • Fat: 44g
  • Fiber: 7g
  • Iron: 7mg
  • Monounsaturated Fat: 23g
  • Polyunsaturated Fat: 8g
  • Potassium: 788mg
  • Protein: 28g
  • Saturated Fat: 9g
  • Sodium: 870mg
  • Trans Fat: 1g
  • Vitamin A: 761IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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