Pecan Cannoli
Pecans are primarily known from American cuisine, but their flavor profile makes them an excellent addition to Italian dessert culture. Alongside traditional ricotta fillings for cannoli, modern, creative flavor variations are becoming increasingly popular – such as this creamy, nutty version. Pecan cannoli is a perfect choice for autumn and winter holidays or when you crave something special yet familiar. The smooth texture of mascarpone perfectly complements the slightly caramel-like character of the pecan. Tip: if you like, you can mix coarsely chopped roasted pecans into the cream or dip the ends into them after filling. For best results, always fill the cannoli just before serving.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, and salt. Add the butter, egg, and white wine, then knead until a smooth dough forms. Refrigerate for at least 30 minutes to allow the dough to rest and become easier to handle.
2
In another bowl, combine the pecan cream, mascarpone, powdered sugar, and vanilla extract. Mix with a spatula until smooth. Refrigerate for at least 30 minutes to allow the filling to chill and thicken.
3
On a lightly floured surface, roll out the dough thinly and cut into 10x10 cm (approximately 4x4 inch) squares. Wrap each square around a metal cannoli form, sealing the edges with a dab of water to prevent them from opening during frying.
4
Heat the oil to 180°C (350°F). Fry 2-3 cannoli at a time until golden brown. Remove and place on paper towels to drain excess oil, then carefully slide the cannoli off the forms once cooled.
5
Using a piping bag, fill the cooled cannoli shells with the pecan mascarpone cream, ensuring both ends are filled. Fill just before serving to maintain the crispness of the shells.
6
Dust with powdered sugar before serving. The rich, nutty flavor of the pecan complements the creamy mascarpone beautifully. No extra garnish is needed – the harmonious flavors are sufficient on their own.
