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
- Cannoli tubes (metal or bamboo)
- 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
- Powdered sugar for dusting
Instructions:
- Make the Cannoli Shells:
- In a medium bowl, whisk together flour and salt.
- Gradually add melted butter and Marsala wine, stirring with a fork until a dough forms.
- If the dough is too dry, add a tablespoon of water at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough very thin (about 1/16 inch thick).
- Cut out 4-inch circles using a cookie cutter or the rim of a glass.
- Wrap each circle tightly around a cannoli tube, overlapping the edges slightly.
- Secure the edges with a dab of water.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully 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.
- Immediately remove the cannoli tubes.
- Make the Italian Cream Filling:
- In a large bowl, combine sweetened condensed milk, thawed whipped topping, and vanilla extract.
- Beat with an electric mixer on low speed until smooth.
- Fold in chopped pecans, if using.
- Assemble the Cannoncini:
- Once the shells are completely cool, carefully fill them with the Italian Cream filling using a piping bag or a small spoon.
- Dust with powdered sugar before serving.
Tips & Variations:
- For extra flavor, add a tablespoon of amaretto or limoncello to the filling.
- Dip the filled cannoli shells in mini chocolate chips or sprinkles for a festive touch.
- If you don’t have cannoli tubes, you can use chopsticks or thin wooden skewers.
- Make the shells ahead of time and store them in an airtight container at room temperature for up to 24 hours.
- Fill the cannoli just before serving to prevent them from getting soggy.
Enjoy your homemade Italian Cream Stuffed Cannoncini!