Pistachio Cannoli Recipe UK

Recipe Notes

If you have any questions about how to make this recipe, please post a comment below and we will get back to you.

Servings: The recipe typically yields 8 delicious cannolis.

Calories per serving: 180 calories.

Remember: Please tag #whitakerschocolates with photos of your pistachio-flavoured cannolis.

Shells on standby: For best crunch, fill just before serving.

Make-ahead: Prepare filling 1–2 days in advance and store in fridge; assemble on the day.

Shell alternatives: Homemade shells can be made with pastry dough and cannoli tubes if preferred.

Textural contrast: Add a pinch of sea salt to the pistachio paste for a savoury lift.

Chocolate drizzle: Gently mix ½ tsp coconut oil into melted chocolate for a smoother pour.

Serving Suggestions

Pair with Coffee or Tea: Serve alongside an espresso, cappuccino, or delicate Earl Grey tea to complement the creamy pistachio filling and enhance the dessert experience.

Dessert Platter: Arrange cannoli on a platter with fresh berries, such as raspberries or strawberries, and a dusting of icing sugar for a vibrant, elegant presentation.

After-Dinner Treat: Offer as a sweet finale to an Italian-inspired meal, like pasta or risotto, to keep the theme cohesive and satisfying.

Chilled Sparkling Wine: Pair with a glass of prosecco or Moscato for a refreshing contrast to the rich filling, perfect for celebrations.

Garnish Boost: Sprinkle extra chopped pistachios or edible rose petals on the plate for added color and texture, elevating the visual appeal.

Portion Control: Serve one cannolo per person for a light dessert, or two for a more decadent treat, depending on the occasion.

How to Store Your Homemade Pistachio Cannoli

To store your homemade pistachio cannoli, keep assembled cannoli in an airtight container, layered with parchment paper to prevent sticking, and refrigerate at 4°C or below for up to 24 hours to maintain a fresh filling and crisp shells.

For the best texture, consume within this time, as the filling’s moisture may soften the shells.

For make-ahead prep, store the pistachio filling in an airtight container in the fridge at 4°C or below for 1–2 days, stirring gently before piping.

Unfilled shells can stay in an airtight container at room temperature in a cool, dry place for up to a week to preserve their crunch.

Freezing assembled cannoli isn’t recommended, as thawing can make shells soggy, but the filling alone can be frozen in an airtight container for up to a month, thawed overnight in the fridge, and stirred before use with fresh shells.

For optimal freshness, fill shells just before serving, avoid humid environments to protect shell texture, and ensure any chocolate drizzle is fully set before storing to prevent sticking.