There’s something undeniably special about a golden cannoli shell filled with creamy ricotta. It’s one of those classic desserts that feels both indulgent and celebratory. So, today, we’re putting a fresh twist on the traditional recipe by adding strawberries, pistachios, and an extra flaky pastry shell for the perfect balance of sweet and rich. There are a few steps involved in this (and every) cannoli recipe, but we promise you it is worth it! And, in the end, you’ll have a a tray of Homemade Strawberry Cannoli that looks bakery-worthy but is completely homemade.
Materials Needed
- Rolling pin
- 3-inch round cutter
- Cannoli forms or molds
- Parchment-lined baking sheet
- Large bowl
- Piping bag with wide tip
How to Store Homemade Strawberry Cannoli
Homemade Strawberry Cannoli are best when enjoyed within a few hours of making them. With time, the pastry shells will absorb moisture from the filling and start to get soggy.
If you’re making them ahead of time, store the shells and filling separately in airtight containers. Place both containers in the refrigerator. The shells can be stored for 1-2 days while the filling can be stored for up to 5 days.