This recipe combines the delicate crispiness of cannoli shells with a luscious Italian Cream filling for a decadent and elegant dessert.
Ingredients:
- For the Cannoli Shells:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 cup Marsala wine
- Vegetable oil for frying
- For the Italian Cream Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
- For Assembly:
- Cannoli shells (store-bought or homemade)
- Mini chocolate chips (for garnish)
- Confectioners’ sugar (for dusting)
Instructions:
1. Make the Cannoli Shells:
- In a medium bowl, whisk together flour and salt.
- Gradually add melted butter and Marsala wine to the flour mixture, stirring until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 1 hour).
- On a lightly floured surface, roll out the dough very thin (about 1/16 inch).
- Cut out circles using a 3-inch round cutter.
- Wrap each circle tightly around a cannoli mold or metal straw.
- Secure the ends with a small dab of dough or a toothpick.
- Heat about 2 inches of vegetable oil in a deep saucepan to 350°F (175°C).
- Fry the cannoli shells in batches for 2-3 minutes per batch, turning occasionally, until golden brown.
- Remove the shells from the oil and drain on paper towels.
- Carefully remove the molds or straws.
2. Make the Italian Cream Filling:
- In a large bowl, whisk together sweetened condensed milk, thawed whipped topping, and vanilla extract until smooth and creamy.
- Stir in chopped pecans, if using.
3. Assemble and Serve:
- Pipe or spoon the Italian Cream filling into the cooled cannoli shells.
- Garnish with mini chocolate chips and dust lightly with confectioners’ sugar.
- Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
Tips & Variations:
- For a shortcut, use store-bought cannoli shells.
- Add a touch of almond extract to the filling for extra flavor.
- Instead of pecans, use chopped pistachios or almonds.
- Drizzle the filled cannoli with chocolate sauce or melted chocolate.
Enjoy your delicious homemade Italian Cream Stuffed Cannoncini!