Nut-Free Pistachio Cannoli

Indulge in the creamy, crunchy delight of Nut-Free Pistachio Cannoli—a creative twist on a classic Italian dessert that's perfect for those with nut allergies. These golden, crispy shells are made from scratch using a lightly cocoa-infused dough, skillfully rolled into thin sheets and fried to perfection. The luxurious filling combines creamy ricotta cheese, sweet powdered sugar, velvety vanilla extract, and a splash of imitation pistachio extract, all studded with indulgent chocolate chips for a nut-free decadence. Ideal for entertaining or treating yourself, these cannoli are a show-stopping dessert that balances tradition with allergen-friendly creativity. Serve them freshly dusted with powdered sugar for the ultimate crisp-to-cream experience.

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 240 grams all-purpose flour
• 30 grams granulated sugar
• 10 grams unsweetened cocoa powder
• 2 grams salt
• 30 grams unsalted butter
• 1 large egg
• 120 ml white wine
• 454 grams ricotta cheese
• 100 grams powdered sugar
• 5 ml vanilla extract
• 5 ml imitation pistachio extract
• 100 grams chocolate chips
• 1 large egg white
• 1 liter vegetable oil

Directions

Step 1

In a medium bowl, combine the flour, granulated sugar, cocoa powder, and salt.

Step 2

Cut the butter into small cubes and rub into the flour mixture until it resembles coarse crumbs.

Step 3

Mix in the egg and gradually add the white wine, bringing the dough together into a ball. Knead briefly on a lightly floured surface until smooth.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 5

In another bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and imitation pistachio extract until smooth. Stir in the chocolate chips. Cover and refrigerate the filling.

Step 6

After chilling, divide the dough into 12 pieces. Roll each piece out into thin oval shapes (about 12 cm long).

Step 7

Wrap each dough oval around a lightly greased cannoli tube and secure the seam with a little egg white.

Step 8

Heat the vegetable oil in a deep pot to 180°C (350°F).

Step 9

Fry the cannoli in batches until golden brown and crisp, about 2-3 minutes each. Drain on paper towels and let cool.

Step 10

Once cooled, remove the cannoli molds.

Step 11

Transfer the ricotta filling into a piping bag fitted with a wide nozzle and fill each shell.

Step 12

Dust the filled cannoli with more powdered sugar, if desired.

Step 13

Serve immediately for best texture.

Nutrition Facts

Serving size	2132.1 grams (2132.1g)

Amount per serving	% Daily Value*
Calories	10576

Total Fat 998.50g	1280%
Saturated Fat 192.60g	963%
Polyunsaturated Fat 571.00g
Cholesterol 564mg	188%
Sodium 1436mg	62%
Total Carbohydrate 418.60g	152%
Dietary Fiber 16.00g	57%
Total Sugars 188.20g
Protein 92.70g	185%

Vitamin D 54IU	269%
Calcium 1985mg	153%
Iron 18mg	102%
Potassium 1461mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.5%

Protein: 3.4%

Carbs: 15.2%