Pistachio Cannoli Recipe with Mascarpone Filling: Classic Cannoli Desserts

You don’t need to grow up in an Italian kitchen to master cannoli. You just need a reliable guide, a little patience, and the right kind of pistachio.

This pistachio cannoli recipe brings something special to the table — a smooth, light filling with deep nutty flavor, subtle sweetness, and that signature green tint everyone recognizes. It’s the kind of dessert that draws attention without asking for it.

You’ll learn how to make a creamy pistachio cannoli cream using ricotta and mascarpone, how to fill store-bought shells the right way, and why the pistachio paste you use matters more than you think.

Exploring easy cannoli recipes or updating your rotation of pistachio desserts, this one earns its spot on the board.

Save this to your “Easy Cannoli Recipe” or “Pistachio Recipes Desserts” board to keep it close.

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Why Pistachio Cannoli Is More Than a Trend

Most cannoli recipes follow the same base — shell, sweet cheese, a bit of citrus or chocolate. This version cuts through with the toasted richness of pistachio. It gives the filling body and flavor without weighing it down.

I’ve worked this recipe into my summer rotation because it handles heat better than chocolate-heavy pastries. It holds shape longer, pipes cleaner, and still gives you that crisp and creamy contrast you expect from proper Sicilian cannoli.

The bonus? It fits naturally with other pistachio recipes desserts like Chocolate Pistachio Pralines or even Pistachio Eclairs, giving you a polished set if you’re planning a gathering.

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Ingredients Choice: Ricotta vs. Mascarpone

A note from my kitchen: if your ricotta isn’t drained enough, you’ll end up with a soupy mess. I always place mine in a fine mesh sieve overnight in the fridge.

That alone improves the filling texture more than any piping tip ever could.

Now for the question I get often: why use both ricotta and mascarpone? I’ve tested batches with just one or the other. Ricotta on its own gives you tradition, but lacks that velvety body. Mascarpone adds creaminess but without ricotta, it loses that authentic bite.

Together, they create a balanced, pipeable filling that doesn’t collapse in the shell.

If you’ve got extra mascarpone, use it in a Pistachio Tart for another summer hit.

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About the Pistachio Cream: Sweetened vs. Unsweetened

Pistachio cream comes in two kinds. One already has sugar and oils blended in. The other — often labeled as pistachio paste — is pure ground nuts.

Both work, but they’ll affect sweetness and texture. I use unsweetened paste and adjust with powdered sugar. That gives me more control, especially if I’m pairing the cannoli with fruit.

If you’re using the sweetened spread, scale back your sugar and taste before adding more.

In my notes, the ideal ratio with sweetened pistachio cream is closer to 1/3 cup, not 1/2, to avoid overwhelming the mascarpone.

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The Cream Filling That Pipes Like a Dream

Once you’ve blended your ricotta, mascarpone, pistachio paste, and powdered sugar, the key is chill time. Let it rest for at least an hour in the fridge.

This helps it thicken and hold shape when piped. I use a large round or star tip and fill the cannoli from both ends so no empty pocket forms in the center.

A quick dip into chopped pistachios finishes the look and adds texture. This step also sets it apart from other cannoli desserts on Pinterest, making yours stand out with both color and crunch.

If you’re on a roll with pistachio fillings, try it in Pistachio Chocolate Sandwich Cookies next — they share a lot of the same ingredients and freeze beautifully.

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Store-Bought Shells vs. Homemade: What I Use and Why

Let’s talk cannoli shell recipe. Yes, you can make the dough, roll it thin, wrap it around tubes, and fry it. But unless I’m making a large batch, I reach for the store-bought shells.

I’ve tested a few and found that the lighter ones — slightly blistered and golden — give better crunch without stealing attention from the filling.

If you do want to try a homemade version, make sure you give the dough enough resting time. Under-kneading leads to tough shells that don’t bubble properly during frying.

You can always pin a separate recipe for your shell adventures under your Cannoli Shell Recipe board.

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Serving Notes, Storage Tips, and Small Tweaks

Fill the cannoli just before serving. The longer they sit, the more the shells soften. If you’re prepping ahead, keep the filling and shells separate in the fridge and pipe right before plating.

You can lightly dust with powdered sugar, but I often leave it off to let the green cream show through. It makes them look fresher — especially when paired with mint leaves or fresh berries on the tray.

For something a little more visual, I sometimes serve them alongside Chocolate Pistachio Tart slices or Chocolate Pistachio Croissants. The color contrast always catches eyes.

If you need to store leftovers (not that you will), keep them in an airtight container in the fridge for up to two days. Shells will lose their crunch by day two, so plan accordingly.

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Save and Share Your Pistachio Cannoli Moments

I hope this pistachio cannoli recipe adds something fresh to your dessert table. It’s simple enough for a first-time baker and polished enough to serve for guests.

If you try it, I’d love to hear how it turned out in the comments. Did you use pistachio cream or paste? Did you switch up the garnish? Share your take and help build this into a trusted favorite.

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