Recipes in the world of Flavilo

Walnut cannoli served

Diós cannoli

Walnuts have played a prominent role in European gastronomy for centuries, valued for their rich flavor and nutritional content, making them a staple ingredient in many sweets and pastries. Cannoli, as an Italian classic, gains a new flavor dimension with walnuts. This walnut version is especially well-suited for the autumn and winter seasons, but it's also perfect for festive occasions or as a special treat for guests. The mascarpone cream softens the slight bitterness of the walnuts, creating a harmonious, creamy filling. Tip: If you want to intensify the flavor even more, toast a few walnuts and mix them coarsely chopped into the filling. It's best to bake the cannoli shells in advance, but fill them with the cream just before serving to keep the dessert truly crispy.

Prep Time 45 min
Preparation 10 min
Total 55 min
1430 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 200 g All-purpose flour
⭕ 30 g Granulated sugar
⭕ 30 g Butter
⭕ 1 Egg
⭕ 40 ml Dry white wine
⭕ 1 pinch Salt
⭕ 150 g Walnut cream
⭕ 100 g Mascarpone cheese
⭕ 30 g Powdered sugar
⭕ 1 tsp Vanilla extract
⭕ 500 ml Oil for frying

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    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 at least 30 minutes.

    2

    For the filling, combine the walnut cream, mascarpone cheese, powdered sugar, and vanilla extract. Mix thoroughly with a spatula until smooth and well combined. Refrigerate for 30 minutes to make it easier to pipe.

    3

    On a lightly floured surface, roll out the dough thinly and cut into 10x10 cm squares. Roll each square around a metal cannoli form, lightly moisten the edges with water, and press firmly to seal. This will prevent 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. Remove and place on paper towels to drain excess oil. Once cooled, carefully slide the cannoli off the forms.

    5

    Using a piping bag, fill the cooled cannoli shells with the walnut cream. Ensure both ends are filled completely. To maintain crispness, fill just before serving.

    6

    Before serving, dust with powdered sugar. The aromatic, slightly smoky flavor of the walnuts pairs perfectly with the creamy mascarpone, so no further garnish is needed. Best enjoyed fresh.