This authentic Italian dessert will be a fabulous way to end your dinner. With the mixture of mascarpone cheese and fruity flavors you won’t be disappointed.
How To Make Authentic Italian Cannoli
This Italian cannoli recipe combines mascarpone cheese and candied fruits for a rich and creamy dessert to end a meal the right way!
Ingredients
For Filling:
- 18 oz mascarpone cheese, or ricotta cheese, strained if using ricotta & chilled
- ½ cup powdered sugar
- ¼ cup candied fruits , or chocolate chips, or roasted and chopped nuts of your choice
- ½ tsp orange liqueur, or bourbon, brandy, or rum
- ¼ tsp ground cinnamon
For Pastry:
- 1¼ cups all purpose flour
- 1¼ tbsp granulated sugar
- ¼ tsp salt
- 1 egg, yolk and white divided
- 1¼ tbsp unsalted butter, cubed and chilled
- ⅓ cup white wine
- 1 tbsp orange liqueur, or bourbon, brandy, or rum
- vegetable oil , roughly 5 to 8 cups, for frying
- 2 tbsp cold water
- 1 egg white, slightly beaten
To serve:
- candied fruits, or a combination of chocolate chips, roasted and chopped nuts, candy sprinkles, dried berries, or candy-coated chocolate chips
Instructions
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In a mixing bowl, add flour, sugar, and salt.
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Add the butter and knead until the mixture resembles wet sand.
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Add egg yolk, wine, and liqueur of choice. Mix until the dough comes together.
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Place the dough in your working area and knead for roughly 5 to 7 minutes until the dough turns elastic and smooth.
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Cover with cling film and set aside in a chilled area to rest for at least an hour.
Filling:
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Combine all ingredients in a mixing bowl, then transfer into a large piping bag and keep chilled. Set aside.
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Preheat your vegetable oil ready for frying and prepare a wire rack lined with a baking sheet.
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Dust your working area once more with flour, then place your rested dough on it. Roll until the dough reaches ⅛-inch or 3-mm thickness.
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Using a 4-inch cookie cutter, cut the pastry into circles. Set aside any excess dough for future use.
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Brush the sides with egg whites and wrap pastry circles around cannoli tubes. Seal the ends where the pastry meets then repeat until you have used up and wrapped all your dough.
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Deep fry for roughly 5 minutes until pastry skin begins to bubble and turn golden brown.
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Drain the cannoli tubes briefly into your basket, then work quickly to remove the cannoli tube from the pastry using paper towels and tongs.
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Transfer your cannoli shells onto your wire rack and set them aside to crispen and cool completely.
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Once the shells have cooled down, pipe roughly 2 ounces of filling on each side of the cannoli.
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Serve with roughly 1 tablespoon of topping per cannoli immediately to avoid getting soggy.
Nutrition
- Sugar: 9g
- :
- Calcium: 87mg
- Calories: 433kcal
- Carbohydrates: 31g
- Cholesterol: 79mg
- Fat: 29g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 39mg
- Protein: 8g
- Saturated Fat: 17g
- Sodium: 110mg
- Trans Fat: 1g
- Vitamin A: 878IU
- Vitamin C: 1mg
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