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Fruit-Filled Cannoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.