Recipes in the world of Flavilo

Hazelnut cream cannoli served

Hazelnut Cream Cannoli

Hazelnut cream – especially the famous hazelnut-based chocolate spread – has become one of the most popular kitchen staples of the 20th century. The classic Italian cannoli is traditionally made with ricotta filling, but modern versions include hazelnut cream, especially popular among children and adults with a sweet tooth. This hazelnut cream cannoli is an ideal choice for family gatherings, festive tables, or even just as a weekend dessert. It's rich but not too heavy, and making it is enjoyable. Tip: Adding mascarpone softens the sweetness of the hazelnut cream and makes the filling silkier. You can bake the cannoli shells in advance, but always fill them just before serving to ensure they retain their crispy texture.

Prep Time 45 min
Preparation 10 min
Total 55 min
1460 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 200 g Flour
⭕ 30 g Sugar
⭕ 30 g Butter
⭕ 1 Egg
⭕ 40 ml Dry White Wine
⭕ 1 pinch Salt
⭕ 150 g Hazelnut Cream
⭕ 100 g Mascarpone Cheese
⭕ 30 g Powdered Sugar
⭕ 1 tsp Vanilla Extract
⭕ 500 ml Oil for frying

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    In a bowl, combine the flour, sugar, and a pinch of salt. Add the butter, egg, and white wine, then knead until you have a smooth dough. Cover and refrigerate for at least 30 minutes to allow the dough to relax and become easier to roll.

    2

    For the filling, in a separate bowl, mix together the hazelnut cream, mascarpone cheese, powdered sugar, and vanilla extract. Use a spatula to achieve a smooth, creamy consistency. Chill for at least 20 minutes to make it easier to pipe.

    3

    On a lightly floured surface, roll out the dough thinly and cut into 10x10 cm (approx. 4x4 inch) squares. Wrap the squares around metal cannoli forms. Moisten the edges with a little water and press firmly to seal, preventing them from opening during frying.

    4

    Heat the oil in a deep pot to approximately 350°F (180°C). Fry the cannoli until golden brown, then drain on paper towels. Once cooled, carefully slide them off the forms.

    5

    Using a piping bag, fill the cooled shells with the hazelnut cream filling from both ends. It's important to serve them fresh to maintain the crispiness of the pastry. The cream is rich, sweet, and has a silky texture.

    6

    Dust with powdered sugar before serving. Due to the intense flavor of the hazelnut cream, no other garnishes are necessary. The best taste is achieved immediately after filling.