Cinnamon Cannoli
Cinnamon has been highly prized since ancient times – its exotic and spicy aroma often meant it only graced the tables of the privileged. In the modern dessert world, cinnamon complements soft, creamy fillings perfectly, especially in a crispy cannoli shell. Cinnamon cannoli is the perfect choice for the autumn and winter months when warming spices take center stage. Ideal for festive occasions, entertaining friends, or simply as a comforting treat. Tip: You can prepare the cream the day before, allowing the flavors to meld perfectly by the next day. Before serving, you can also enhance it with a few drops of orange zest for added fragrance.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large mixing bowl, combine the flour, sugar, and salt. Add the butter, egg, and white wine, then knead until you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2
For the filling, mix together the mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Stir with a spatula until smooth. Refrigerate for at least 30 minutes to allow the cream to firm up for easy piping.
3
On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm squares, then wrap around metal cannoli molds. Moisten the edges with water and press together to seal, preventing them from opening during frying.
4
Heat the oil in a deep pot to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Drain on paper towels, then carefully slide them off the molds once cooled.
5
Using a piping bag, fill the cooled cannoli with the cinnamon mascarpone cream. Fill both ends for even distribution. Fill just before serving to maintain freshness.
6
Before serving, sprinkle with powdered sugar and a touch of cinnamon. The warm, spicy aroma of cinnamon perfectly complements the silkiness of the mascarpone. Garnish is unnecessary; the flavor speaks for itself.
