Pomegranate Cannoli
The pomegranate has been known and valued since ancient times as a symbol of abundance and health. The sweet and tart seeds add a unique texture and flavor to the mascarpone cream, making it a truly refreshing and exciting filling. This pomegranate cannoli is the perfect choice for festive occasions or as a special Sunday lunch finale. The crispy pastry and the juicy succulence of the pomegranate create an exciting contrast. Tip: Gently fold the seeds into the cream so they don't burst, preserving their fresh crunch. Fill just before serving to keep the pastry shell crispy.
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 you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2
For the cream, combine the mascarpone cheese, powdered sugar, and fresh pomegranate juice. Gently fold in the pomegranate seeds. Refrigerate for 30 minutes to allow the cream to thicken and become easily pipeable.
3
On a lightly floured surface, roll out the dough to a thin sheet. Cut into 10x10 cm (approx. 4x4 inch) squares. Wrap each square around a metal cannoli form. Moisten the edges with water and press together firmly to seal.
4
Heat the oil to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Transfer to a paper towel-lined plate to drain. Once cooled, carefully slide the cannoli off the forms.
5
Using a piping bag, fill the cooled cannoli shells with the pomegranate mascarpone cream. Ensure both ends are evenly filled. Fill just before serving to keep the shells crisp.
6
Dust with powdered sugar before serving. The sweet and tart flavor of the pomegranate perfectly balances the creamy richness of the mascarpone. A simple presentation is all that's needed – no extra garnishes required.
