If you’ve ever wanted to bring a fresh, fruity twist to a classic Italian favorite, this Fruit-Filled Cannoli Recipe is your new go-to dessert. Imagine crisp, golden cannoli shells bursting with a luscious, creamy filling that’s brightened up by a medley of fresh berries and stone fruits. Each bite is a sensational balance of crunchy textures and juicy sweetness, making it an irresistible treat perfect for sharing with family and friends. Whether you’re serving them at a dinner party or craving a delightful afternoon indulgence, these cannoli will transport your taste buds straight to a sunlit Italian garden.
Ingredients You’ll Need
To create the magic of this Fruit-Filled Cannoli Recipe, you only need a handful of simple but essential ingredients. Each one plays a crucial role—flour and butter build a sturdy yet flaky shell, ricotta and mascarpone cheeses create a smooth and creamy filling, and the fresh fruits add pops of vibrant color and natural sweetness.
- 1 cup all-purpose flour: The foundation for perfectly crispy, delicate cannoli shells.
- 1 tablespoon sugar: Just enough sweetness to enhance the shell without overpowering it.
- 1/4 teaspoon salt: Balances the flavors and heightens the sweetness of the filling.
- 1 tablespoon unsalted butter: Adds richness and helps create that flaky texture in the shells.
- 1 large egg yolk: Binds the dough and adds a lovely golden hue.
- 1/4 cup white wine or water: Helps achieve the perfect dough consistency and subtle flavor.
- Oil for frying: Essential for getting a crisp, golden shell that has just the right crunch.
- 1 cup ricotta cheese, drained: Creates a creamy, slightly tangy base for the filling.
- 1/2 cup mascarpone cheese: Adds velvety richness to the filling, elevating every bite.
- 1/4 cup powdered sugar: Sweetens the filling smoothly without grittiness.
- 1/2 teaspoon vanilla extract: Infuses a warm, comforting aroma into the cream.
- Mixed fresh fruits (raspberries, blackberries, strawberries, diced peaches, watermelon cubes): Offers a refreshing, juicy contrast and beautiful color.
- Powdered sugar (for dusting): Adds a delicate finishing touch that’s classic and inviting.
- Fresh mint leaves (for garnish): Brings a hint of herbal brightness and sophistication.
How to Make Fruit-Filled Cannoli Recipe
Step 1: Prepare the Cannoli Shells
Start by mixing the flour, sugar, salt, and butter in a bowl until the butter is fully incorporated into the dry ingredients, creating a crumbly texture. Add the egg yolk and white wine or water, then knead the dough gently until it becomes smooth and elastic. Wrap it tightly in plastic wrap and let it rest for 30 minutes—this rest time is key for tender shells. Once rested, roll out the dough thinly on a floured surface, cut out circles, and gently wrap each around a metal cannoli tube. Seal the edges with a bit of water to ensure they hold their shape. Then fry them in hot oil until they turn a gorgeous golden brown and are irresistibly crisp. Drain them on paper towels and let them cool completely before filling.
Step 2: Make the Creamy Filling
While the shells cool, whisk together the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract in a bowl. Make sure the ricotta is well-drained to avoid any watery filling. The result should be a smooth, creamy mixture that’s lightly sweetened and aromatic. This mixture is what makes the Fruit-Filled Cannoli Recipe so decadently satisfying—rich yet fresh, with a perfect balance of flavors.
Step 3: Assemble the Cannoli with Fresh Fruits
Take a piping bag or a sturdy zip-top bag with the corner snipped off and fill it with your luscious cheese mixture. Carefully pipe the filling into each cooled cannoli shell, ensuring you fill both ends. Top the filled cannoli generously with the mixed fresh fruits, strategically placing berries, peaches, and watermelon cubes to add that burst of color and a naturally sweet finish. This step turns a traditional favorite into a lively, fresh dessert experience that everyone will rave about.
Step 4: Final Touches
Just before serving, dust the assembled cannoli lightly with powdered sugar for a classic look and a touch of extra sweetness. Garnish each cannoli with a sprig of fresh mint to bring in a vibrant contrast and a hint of refreshing aroma. Now they’re ready to impress!
How to Serve Fruit-Filled Cannoli Recipe
Garnishes
Decorate your Fruit-Filled Cannoli Recipe with a simple dusting of powdered sugar paired with fresh mint leaves. The mint not only adds a pop of green but also complements the fruity filling with its cool, bright notes. You can also add extra fresh fruit around the plate to entice guests visually.
Side Dishes
Pair these fruity cannoli with a light, sparkling beverage like Prosecco or a non-alcoholic sparkling berry lemonade to cleanse the palate between bites. They also go wonderfully alongside a scoop of lemon or vanilla gelato for an extra indulgent finish.
Creative Ways to Present
For a stunning presentation, serve the cannoli in individual dessert glasses nestled on a bed of crushed ice and fresh berries. Another fun idea is to place them on slate platters decorated with edible flowers and extra fruit cubes for a vibrant dessert display that doubles as a centerpiece.
Make Ahead and Storage
Storing Leftovers
Because the shells can lose their crunch if stored with filling, keep the cannoli shells and filling separate if you plan to save leftovers. Store the shells in an airtight container at room temperature and the filling covered in the refrigerator for up to two days.
Freezing
You can freeze the filling mixture in an airtight container for up to one month. Avoid freezing the assembled cannoli as the shells will become soggy after thawing. When ready to enjoy, thaw the filling overnight in the refrigerator.
Reheating
If you want to revive any leftover shells, give them a quick warm-up in a low oven (around 300°F) for 5–8 minutes to crisp them back up before filling. Avoid reheating filled cannoli to maintain the fresh texture and flavor.
FAQs
Can I use other types of fruit for the filling?
Absolutely! The beauty of this Fruit-Filled Cannoli Recipe is its versatility. Feel free to experiment with mango, kiwi, or even citrus segments to add your personal touch and seasonal flair.
Is it necessary to fry the cannoli shells?
Traditionally, yes, frying the shells creates that signature crispy and golden texture. However, if you prefer, you can use pre-made shells or bake them, though they will have a different texture and flavor.
How can I prevent the filling from being too watery?
Drain the ricotta cheese well before mixing, and gently fold the ingredients to maintain creaminess without excess moisture. Using mascarpone also helps stabilize the filling.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for frying. Keep in mind the texture may vary slightly, but the flavors will still shine through.
What is the best way to serve cannoli at a party?
Fill them just before serving to keep the shells crisp. You can set up a “cannoli bar” station with various fillings and fruits for guests to assemble their own delightful combinations.
Final Thoughts
This Fruit-Filled Cannoli Recipe is a joyful celebration of textures and flavors that you’ll love making and sharing. It brings a fresh, fruity twist to a classic dessert that’s as fun to prepare as it is delicious to eat. Trust me, once you try these crisp shells filled with creamy cheese and bright fruit, it will quickly become one of your all-time favorites. So gather your ingredients and let the fun begin!
Print
Fruit-Filled Cannoli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
A delightful recipe for Fruit-Filled Cannoli featuring crispy homemade shells filled with a creamy ricotta and mascarpone mixture, topped with fresh mixed fruits and garnished with powdered sugar and mint leaves. Perfect for a refreshing and elegant dessert.
Ingredients
Cannoli Shells
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 large egg yolk
- 1/4 cup white wine or water
- Oil for frying
Filling
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings and Garnish
- Mixed fresh fruits (raspberries, blackberries, strawberries, diced peaches, watermelon cubes)
- Powdered sugar
- Fresh mint leaves
Instructions
- Prepare Cannoli Shell Dough: In a mixing bowl, combine the flour, sugar, salt, and butter until the mixture is crumbly. Add the egg yolk and white wine or water, then knead the dough until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes to relax gluten and make rolling easier.
- Form Cannoli Shells: After resting, roll out the dough thinly on a floured surface. Cut the dough into circles of appropriate size for cannoli shells. Wrap each circle around metal cannoli tubes, sealing the edges with a bit of water to prevent opening during frying.
- Fry Cannoli Shells: Heat oil in a deep fryer or deep pan to around 350°F (175°C). Carefully fry the wrapped dough tubes in hot oil until they turn golden brown and crisp. Remove and drain on paper towels before letting them cool completely to retain their crispness.
- Prepare Filling: In a bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix thoroughly until smooth and creamy, suitable for piping.
- Assemble Cannoli: Using a piping bag or spoon, fill the cooled cannoli shells generously with the cheese filling.
- Add Fruit Toppings: Top the filled cannoli with an assortment of fresh mixed fruits such as raspberries, blackberries, strawberries, diced peaches, and watermelon cubes for a vibrant, fresh contrast.
- Garnish and Serve: Dust the assembled cannoli with powdered sugar and garnish with fresh mint leaves for an elegant finishing touch. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Make sure to drain the ricotta cheese well to avoid runny filling.
- If metal cannoli tubes are unavailable, substitute with clean, heat-safe tubes or form shells carefully by hand.
- Serve the cannoli soon after assembling to maintain crispiness of the shells.
- Leftover shells can be stored in an airtight container for up to 2 days but avoid filling far in advance.
- White wine in the dough adds flavor but can be replaced with water for a milder taste.
