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
- 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.