Chocolate Pistachio Cannolis Recipe

Make the dough

Whisk together 2 cups all-purpose flour, 2 tsp granulated sugar, 3 tbsp unsweetened cocoa powder, and 1 tsp salt in a large bowl. Cut in 4 tbsp cold unsalted butter until mixture resembles coarse crumbs. Make a well and add 1 cold egg yolk, 3 tbsp Marsala wine, and 2 tbsp cold water. Stir with a fork until a shaggy dough forms, then knead gently in the bowl until smooth (about 1–2 minutes). Do not overwork. Flatten into a disk, wrap in plastic, and chill at least 1 hour.

Roll and shape shells

Lightly flour a work surface. Roll dough to about 1/16-inch (very thin). Using a 4-inch round cutter (or a 4-inch stencil), cut circles—about 16 circles total. If dough cracks, patch with a touch of water. Wrap each circle around a cannoli tube (metal or wooden), sealing edge with a little beaten egg white or water to secure. Make sure seam is tight so oil doesn't get in.

Fry shells

Heat 4 cups vegetable oil in a deep pot to 350°F (175°C). Fry 3–4 wrapped shells at a time for 1–2 minutes, turning once, until crisp and set but not burnt. Remove with tongs and drain on paper towels. While still warm, carefully slide shells off the tubes and transfer to a cooling rack to cool completely. Repeat until all shells are fried. Let cool fully before filling (about 30 minutes).

Prepare ricotta

Place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth set over a bowl and refrigerate at least 30 minutes (or up to 2 hours) to drain excess whey. Press gently if needed so filling won't be watery.

Combine filling ingredients

In a medium mixing bowl, whisk drained ricotta and 1 cup mascarpone until smooth. Sift in 3 tbsp powdered sugar and add 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp orange zest (if using), and a pinch of kosher salt. Stir until smooth and slightly stiff. If mixture seems too loose, add an additional tablespoon of mascarpone or chill 15–20 minutes.

Fold in chocolate and pistachios

Finely chop 2 oz dark chocolate and fold into the filling along with 3 tbsp finely chopped shelled pistachios. Taste and adjust sweetness if necessary. Transfer filling to a piping bag fitted with a medium round tip (or use a zip-top bag with a corner snipped). Chill the filled piping bag 10 minutes so filling firms slightly before using.

Fill cannolis

Fill cooled cannoli shells just before serving. Pipe filling from one end to the other so the shell is fully filled; avoid overfilling which can crack the shell. Wipe any excess filling from the shell edges with a small offset spatula or damp fingertip.

Dip and garnish

If desired, dip each end of the filled cannoli into 2 oz melted dark chocolate and immediately press ends into 2 tbsp extra chopped pistachios. Place on a rack until chocolate sets (5–10 minutes). Dust lightly with 2 tbsp powdered sugar just before serving.

Serve and store: Serve cannolis within 1–2 hours of filling for crisp shells. Store leftover filling refrigerated up to 2 days. Keep unused shells in an airtight container at room temperature for up to 2 days; filled cannolis should be refrigerated and eaten within 24 hours to avoid sogginess.