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
Scale
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.
