Vanilla Cannoli
Vanilla is one of the oldest and most noble spices, considered a true luxury item in the Middle Ages. Today, vanilla desserts are considered classics and perfectly complement the creaminess of mascarpone. This Vanilla Cannoli is a timeless Italian dessert with a modern flair. It is an ideal choice for any occasion – be it a holiday, entertaining guests, or a special everyday treat. Tip: If you want an even more aromatic flavor experience, use real vanilla beans or a vanilla pod. The cream can even be prepared the night before, and the cannoli shells should always be filled just before serving to keep them crispy.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, granulated sugar, and salt. Add the butter, egg, and white wine, and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2
For the filling, mix the mascarpone cheese, powdered sugar, and vanilla extract together. Use a spatula to smooth the mixture until it's creamy, then refrigerate for 30 minutes to achieve a silky, smooth consistency.
3
On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm squares, then wrap each square around metal cannoli forms. Moisten the edges with water and press them together to seal them shut during frying.
4
Heat the oil to 350°F (180°C) in a deep pot. Fry 2-3 cannoli at a time until golden brown. Drain on paper towels, then carefully slide them off the forms once cooled.
5
Using a piping bag, fill the cooled cannoli with the vanilla mascarpone cream. Fill both ends to ensure the cream is evenly distributed.
6
Dust with powdered sugar before serving. The delicate vanilla aroma and the creaminess of the mascarpone harmonize perfectly. No extra decoration is necessary – let the flavors speak for themselves.
