There is something truly magical about a Fruit-Filled Cannoli Recipe that combines the crisp, golden shells with a luscious, creamy filling and the burst of fresh fruits. This classic Italian-inspired dessert takes your taste buds on a festive journey, balancing crunchy textures with sweet and tangy sensations. Whether you’re preparing a special occasion treat or just craving something indulgent and refreshing, this Fruit-Filled Cannoli Recipe is a delightful showstopper that brings joy to any table.
Ingredients You’ll Need
These straightforward but carefully chosen ingredients create a perfect harmony, where each one plays a key role in texture, flavor, and color. Freshness and quality truly shine through in this recipe, making it a rewarding process from start to finish.
- 1 cup all-purpose flour: The base for your crisp and tender cannoli shells.
- 1 tablespoon sugar: Adds a subtle sweetness to the dough.
- 1/4 teaspoon salt: Balances flavors and enhances the dough’s taste.
- 1 tablespoon unsalted butter: Creates a flaky, melt-in-your-mouth texture.
- 1 large egg yolk: Binds the dough and enriches its color.
- 1/4 cup white wine or water: Helps form the dough; wine adds a hint of complexity.
- Oil for frying: Essential for achieving that perfect golden crunch.
- 1 cup ricotta cheese, drained: The creamy heart of your filling, adding richness.
- 1/2 cup mascarpone cheese: Adds silkiness and depth to the filling texture.
- 1/4 cup powdered sugar: Sweetens and smooths the filling beautifully.
- 1/2 teaspoon vanilla extract: Infuses a warm, aromatic flavor into the filling.
- Mixed fresh fruits (raspberries, blackberries, strawberries, diced peaches, watermelon cubes): Bring vibrant color and fresh, juicy bursts of flavor.
- Powdered sugar: Perfect for a final dusting to add elegance.
- Fresh mint leaves: A refreshing garnish that brightens the dish.
How to Make Fruit-Filled Cannoli Recipe
Step 1: Prepare the Cannoli Shells
Begin by combining the flour, sugar, salt, and butter in a bowl, ensuring the butter is cut in until the mixture resembles coarse crumbs. Add the egg yolk and white wine or water, then knead the dough until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes — this crucial step allows the gluten to relax for easier rolling and crisp shells.
Step 2: Shape and Fry the Shells
Roll out the rested dough thinly on a floured surface, then cut into circles about 4 inches in diameter. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of water to prevent them from opening. Fry the dough-wrapped tubes in hot oil until the shells turn a beautiful golden brown, then carefully slide them off the tubes and drain on paper towels to cool completely.
Step 3: Make the Creamy Filling
While the shells cool, mix together the drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. This luscious filling is the soul of the Fruit-Filled Cannoli Recipe, delivering the perfect combination of richness and sweetness.
Step 4: Assemble Your Fruit-Filled Cannoli
Using a piping bag or a small spoon, gently fill each cooled shell with the creamy cheese mixture. Top each cannoli with an inviting array of fresh fruits—like raspberries, diced peaches, and watermelon cubes—to add bursts of freshness and vibrant color that contrast beautifully against the creamy filling and golden shell.
Step 5: Final Touches and Serving
Dust the finished cannoli generously with powdered sugar for a delicate, snowy effect. Garnish with fresh mint leaves to add a refreshing aroma and a pop of green, making each cannoli not only a treat to taste but to admire.
How to Serve Fruit-Filled Cannoli Recipe
Garnishes
A light dusting of powdered sugar is classic and elegant, but adding fresh mint leaves elevates the presentation and adds a wonderful herbal note that complements the sweetness. You can also sprinkle finely chopped nuts like pistachios for extra texture.
Side Dishes
Pair these fruit-filled cannoli with a sparkling dessert wine or a bright, fruity sorbet. A fresh berry salad served alongside enhances the fruity notes and keeps the dessert feeling light and refreshing, perfect after a rich meal.
Creative Ways to Present
To wow your guests, serve the cannoli nestled in a bed of more fresh fruit or on individual plates drizzled with a balsamic glaze or chocolate sauce. You can also serve mini fruit-filled cannoli on skewers for a playful, bite-sized treat at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftover cannoli, store the shells and filling separately in airtight containers to prevent the shells from becoming soggy. Keep the filling refrigerated and fill the shells just before serving for the best texture and flavor.
Freezing
While you can freeze the filling in an airtight container for up to one month, freezing the assembled cannoli is not recommended as the shells will lose their crunch upon thawing. Best practice is to freeze the filling and prepare fresh shells when ready.
Reheating
To enjoy the crispy shells again, briefly warm unfried dough shells in a hot oven or toaster oven before filling. Avoid reheating assembled cannoli to maintain the freshness and texture of both the shell and filling.
FAQs
Can I use store-bought cannoli shells for this Fruit-Filled Cannoli Recipe?
Absolutely! Store-bought shells can save time and are convenient, but making your own adds a level of freshness and crispness that really enhances the overall experience.
What fruits work best in the filling?
Fruits that hold their shape and provide contrast, such as berries, diced peaches, and watermelon cubes, are ideal. You can also experiment with mango or kiwi for unique flavors.
How do I prevent the ricotta filling from being too watery?
Drain the ricotta well by placing it in a fine mesh strainer or cheesecloth for several hours to remove excess moisture. This ensures a thick, creamy filling perfect for piping.
Can I prepare the filling a day ahead?
Yes! Preparing the filling a day in advance allows the flavors to meld beautifully. Just keep it covered and refrigerated until you’re ready to assemble.
What oil is best for frying the cannoli shells?
Use a neutral oil with a high smoke point like vegetable or canola oil. These oils allow the shells to fry evenly and develop that classic crispness without overpowering the flavor.
Final Thoughts
This Fruit-Filled Cannoli Recipe brings together the best of creamy, crunchy, and fruity in one irresistibly delightful dessert. Whether you’re treating yourself or impressing friends and family, the process is rewarding, and the results are unforgettable. Dive into this delicious experience—you’ll find it quickly becoming a favorite in your recipe collection.
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Fruit-Filled Cannoli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful Fruit-Filled Cannoli recipe combines crispy, golden-fried cannoli shells with a creamy ricotta and mascarpone filling, topped with a medley of fresh fruits and a dusting of powdered sugar. A perfect Italian-inspired dessert that’s both elegant and bursting with freshness.
Ingredients
For the Cannoli Shells
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 large egg yolk
- 1/4 cup white wine or water
- Oil for frying (vegetable or canola oil preferred)
For the Filling
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings and Garnish
- Mixed fresh fruits (raspberries, blackberries, strawberries, diced peaches, watermelon cubes)
- Powdered sugar for dusting
- Fresh mint leaves for garnish
Instructions
- Prepare Cannoli Dough: In a mixing bowl, combine the all-purpose flour, sugar, salt, and unsalted butter. Add the egg yolk and white wine (or water) and knead the mixture until a smooth dough forms. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
- Shape and Fry Cannoli Shells: After resting, roll out the dough thinly on a floured surface. Cut the dough into circles of approximately 4-5 inches in diameter. Wrap each dough circle around a metal cannoli tube, sealing the edges with a little water to hold the shape. Heat oil in a deep fryer or heavy pan to about 350°F (175°C). Fry the wrapped dough shells until they turn golden brown and crisp, about 2-3 minutes. Remove carefully from oil and drain on paper towels. Let the shells cool completely before removing from the tubes.
- Prepare the Filling: In a bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix thoroughly until smooth and creamy. Chill the filling slightly for easier piping if desired.
- Assemble the Cannoli: Using a piping bag or spoon, fill each cooled cannoli shell with the creamy cheese mixture. Be gentle to avoid breaking the delicate shells.
- Add Fresh Fruits: Top the filled cannoli with the mixed fresh fruits, arranging raspberries, blackberries, strawberries, diced peaches, and watermelon cubes attractively for a burst of color and freshness.
- Serve and Garnish: Dust the finished cannoli with powdered sugar for an elegant touch. Garnish with fresh mint leaves to enhance presentation and add a subtle herbal note. Serve immediately for best texture and flavor.
Notes
- Make sure the ricotta cheese is well drained to prevent excess moisture in the filling.
- If you don’t have metal cannoli tubes, you can make durable paper cones or carefully shape the dough circles around a wooden spoon handle, but metal tubes give the best shape.
- Use fresh, ripe fruits for the best flavor contrast with the creamy filling and crisp shell.
- If not serving immediately, keep filled cannoli refrigerated and assemble fresh fruits just before serving to prevent sogginess.
- Frying oil temperature is crucial: too hot burns the shells quickly; too low makes them greasy.
