Lemon Cannoli
Lemon is one of the most frequently used fruits in Mediterranean cuisines, especially in the world of desserts. Fresh lemon zest and natural lemon juice lend a refreshing, tangy character to the mascarpone filling, making the cannoli a light, spring-like dessert. Lemon cannoli is an ideal choice for warm days, garden parties, or as a refreshing course after a heavier meal. The simple yet elegant presentation and fresh flavors make it popular with guests. Tip: If you want an even more intense flavor, use the zest of organic lemons, which are chemical-free and more aromatic. The cream can even be prepared the day before, but always fill the cannoli before serving!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, granulated sugar, and salt. Add the butter, egg, and white wine, then knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2
For the cream, combine the mascarpone cheese, powdered sugar, grated lemon zest, and freshly squeezed lemon juice. Mix with a spatula until smooth, then refrigerate for 30 minutes to allow the cream to firm up for easier filling.
3
On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm (approximately 4x4 inch) squares and wrap them around metal cannoli forms. Moisten the edges and press together to seal, preventing them from opening during frying.
4
Heat the oil to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Drain on paper towels to remove excess oil, then carefully slide the cannoli off the forms once cooled.
5
Using a piping bag, fill the cooled cannoli shells with the lemon mascarpone cream. Fill both ends to ensure the filling is evenly distributed. For optimal freshness, fill the cannoli just before serving.
6
Dust with powdered sugar before serving. The bright, fresh flavor of the lemon perfectly complements the creaminess of the mascarpone. Garnish is unnecessary – a clean presentation creates an elegant effect.
