Phyllo Dough Cannoli with Pistachio
- Vegetarian
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 10 min
- Makes: 35 pieces
- Cost: Low
- Note + 12 h of ricotta draining and cream resting in the fridge
PRESENTATION
Cannoli di pasta fillo al pistacchio is a fun Sicilian spin on a classic. We're talking about mixing crispy phyllo with rich, pistachio flavor. And look, in Sicily, folks usually go for the fried shell, but using phyllo dough here gives you a delicate crunch. It's kinda like baklava. For real, it’s no surprise this pistachio phyllo cannoli stands out from your regular cannoli. Those phyllo sheets? Stacked and rolled until you get flaky, golden layers—way lighter than the usual shell.
What really, really makes this special is how Sicilian sheep ricotta blends with a creamy pistachio paste. It's a classic combo on the island. Plus, the pistachio isn’t overly sugary like in some desserts. Instead, it's all about that nutty, slightly moist filling, with just the right richness. You'll find a lot of variations in Sicily, but this version? It's one of those twists that just works. Especially if you love pistachio desserts or want something different in the world of Italian desserts.
Imagine biting into these phyllo dough cannoli—it's like a mix between a classic cannoli and your favorite tender baklava. The outside? Light, shattery crunch. The filling? Stays smooth and cool. Pretty sweet surprise for anyone who thinks all cannoli have to be fried. People love how the pistachio paste gives this pistachio cannoli recipe a nutty punch, and the sheep ricotta keeps things creamy. And here's the thing, in Sicily, you might spot orange or chocolate cannoli, but pistachio is a big deal, especially in the east around Bronte. Really good stuff from there.
This twist brings in Middle Eastern pastry vibes while keeping the heart of Sicilian flavor. If you're looking to bring a little something different to the table, this kind of phyllo pastry dessert will impress—no tricky frying, just that amazing golden shell and a filling that hits all the right notes. It’s an easy cannoli recipe that feels really special, mixing old-school tradition with a fresh new take. Perfect for any gathering. Can't go wrong.
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INGREDIENTS
- Ingredients for about 35 cannoli
- Sheep's milk ricotta cheese 3.1 cups (750 g)
- Pistachio paste 3.5 oz (100 g)
- Phyllo dough 8.5 oz (240 g)
- Chocolate drops 3 oz (80 g)
- Powdered sugar 2.8 cups (350 g)
- For brushing and sealing
- Egg whites 1
- Butter 2.5 oz (70 g)
- For decorating
- Ground pistachio to taste
How to prepare Phyllo Dough Cannoli with Pistachio
To prepare the pistachio phyllo dough cannoli, start with the filling: sift the ricotta, which you have carefully drained of whey overnight in the refrigerator, using a fine mesh sieve 1. Repeat the process at least twice to make the ricotta creamier and smoother (if the ricotta is too firm, you can thin it out with a little fresh milk or cream), then add the powdered sugar (you can also use granulated sugar) 2 and mix the ingredients. Then add the pistachio paste 3.
Mix the ingredients well 4 and place the cream in the refrigerator for at least 30 minutes covered with plastic wrap in contact with the surface (if you want to enhance the flavor even more, you can prepare it the night before and let it rest in the refrigerator overnight. The chocolate chips should be added only when filling the cannoli). Meanwhile, prepare the cannoli: first, melt the butter, then take a sheet of phyllo dough; you can cut it in half with a pastry cutter to overlap the layers more easily 5. Brush one layer with the melted butter 6,
then overlap another sheet 7: brush the second sheet as well 8 and lay a third one. While performing these operations, be careful to cover the other unbrushed phyllo dough sheets with plastic wrap so they don't dry out too much in contact with air. Using a smooth-edged pastry cutter, cut squares about 2 inches per side 9.
Wrap each square around a cannoli mold, starting from one of the corners and seal the tips by brushing them with a slightly beaten egg white (10-11) (take care not to brush the mold as well, otherwise you will not be able to remove the cannoli after baking). Then place the cannoli on a baking sheet lined with parchment paper 12 and bake them in a preheated static oven at 390°F for about 8-10 minutes (355°F for 5-6 minutes if using a convection oven): phyllo dough cooks very quickly.
Once golden, remove them from the oven and let them cool completely, then gently remove the molds 13. Take the cream from the refrigerator and sift it at least a couple of times to make it smoother and more velvety 14. Add the chocolate chips and blend them into the filling by mixing with a spatula 15.
Fill a piping bag without a nozzle or with a smooth nozzle with the cream and fill each cannoli 16. As a final touch, you can dip one end of the phyllo dough cannoli into pistachio crumbles 17 (or hazelnut or almond if you prefer). Serve the pistachio phyllo dough cannoli as soon as they are filled 18!