Cannoli with Pistachio Dust, Candied Fruit, and Chocolate Drops is an Italian dessert masterpiece that captures the essence of Sicily in every bite. Each crisp, golden shell is filled with a rich, creamy ricotta filling blended with chocolate drops, sweet candied fruit, and finished with a delicate dusting of pistachios. The mix of textures — crunchy, creamy, and chewy — makes this treat irresistible. Traditionally served during festive occasions, this dessert is elegant enough for celebrations yet simple enough to enjoy with an afternoon espresso.
2. Ingredients
For the Cannoli Shells:
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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¼ teaspoon salt
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3 tablespoons unsalted butter, cold and cut into small pieces
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1 egg yolk
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½ cup Marsala wine (or white wine)
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Oil for frying (vegetable or canola)
For the Filling:
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1 ½ cups ricotta cheese (drained overnight)
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½ cup mascarpone cheese (optional for extra creaminess)
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½ cup powdered sugar
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½ teaspoon vanilla extract
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¼ teaspoon cinnamon (optional)
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⅓ cup mini chocolate chips or chocolate drops
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¼ cup chopped candied fruit (orange peel or citron)
For Garnish:
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¼ cup finely chopped pistachios (for dusting the ends)
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Extra powdered sugar (for topping)
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Melted chocolate (optional for dipping shell edges)
3. Instructions
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Make the shell dough:
In a large bowl, mix flour, sugar, and salt. Cut in the butter using your fingers or a pastry cutter until the mixture looks sandy. Add the egg yolk and Marsala wine, mixing until a soft dough forms. Knead briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30–40 minutes. -
Prepare the filling:
While the dough rests, beat ricotta and mascarpone (if using) until smooth. Add powdered sugar, vanilla extract, and cinnamon, mixing until light and creamy. Fold in chocolate drops and candied fruit. Cover and chill in the refrigerator until ready to use. -
Roll out the dough:
Divide the dough into two portions and roll each out very thinly (about 1/8 inch thick). Use a round cutter (about 4 inches wide) to cut circles. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of egg white. -
Fry the shells:
Heat oil in a deep pan to 350°F (175°C). Fry the cannoli shells in batches for 1–2 minutes, turning until golden and crisp. Remove carefully with tongs and drain on paper towels. Let cool completely before removing from the tubes. -
Fill the cannoli:
Just before serving, spoon or pipe the ricotta filling into each cooled shell. Fill from both ends for even distribution. -
Decorate:
Dip each end of the filled cannoli into chopped pistachios for a pop of color and crunch. Dust lightly with powdered sugar. If you want extra flair, drizzle melted chocolate over the top or dip one side of the shell before filling.
4. Preparation Time
Prep: 45 minutes
Chill: 30 minutes
Cook: 15 minutes
Total: 1 hour 30 minutes
5. Serving
Makes 12 cannoli
6. Nutrition (per cannoli)
Calories: 310 kcal
Protein: 6 g
Fat: 17 g
Carbohydrates: 32 g
Sugar: 16 g
Sodium: 85 mg
7. Tips
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Drain the ricotta well: Use cheesecloth or paper towels to remove excess moisture for a smooth filling.
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Fill right before serving: The shells stay crisp if you fill them at the last minute.
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No cannoli tubes? Use cleaned metal pastry tips or roll aluminum foil around a thick wooden spoon handle.
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Add flavor: A splash of orange zest or a hint of almond extract can elevate the filling.
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Keep shells airtight: Store fried shells in an airtight container for up to 3 days before filling.
8. Final Thought
Cannoli with Pistachio Dust, Candied Fruit, and Chocolate Drops brings together the charm of traditional Italian pastry and the joy of rich, creamy filling. The crunchy shell gives way to a luscious ricotta mixture that’s sweet, nutty, and speckled with chocolate and fruit. Whether served at a family gathering or as a festive holiday dessert, these cannoli are a delicious way to end any meal with a touch of Italian sweetness.
