Description
Delightful fruit-filled cannoli featuring crispy, golden fried shells filled with a creamy ricotta and mascarpone mixture, topped with a vibrant assortment of fresh berries and fruits. This recipe combines traditional Italian pastry with a fresh, fruity twist, perfect for a refreshing dessert or special occasion treat.
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 (about 2 cups, for deep frying)
For the Filling
- 1 cup ricotta cheese, well 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 the Dough: In a mixing bowl, combine the all-purpose flour, sugar, salt, and unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and white wine (or water), then knead until a smooth dough forms. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for 30 minutes to relax.
- Shape and Fry the Shells: After resting, roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles large enough to wrap around metal cannoli tubes. Carefully wrap each dough circle around a cannoli tube, sealing the edges lightly with water to prevent opening. Heat oil in a deep fryer or heavy pan to 350°F (175°C) and fry each wrapped shell until golden brown and crisp, about 2-3 minutes. Remove shells from oil, drain on paper towels, and allow to cool completely before removing from tubes.
- Make the Filling: In a clean bowl, combine the well-drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Transfer the filling to a piping bag or a sturdy plastic bag with a corner cut off.
- Fill and Garnish: Pipe the cheese filling into the cooled cannoli shells evenly on both ends. Top with an assortment of fresh fruits such as raspberries, blackberries, strawberries, diced peaches, and watermelon cubes to add freshness and color. Dust the filled cannoli with powdered sugar and garnish with fresh mint leaves for an aromatic and attractive finish.
Notes
- Make sure the ricotta cheese is well drained to avoid a watery filling.
- Use metal cannoli tubes to maintain the classic shape and ensure even frying.
- If you don’t have white wine, water works as a substitute but wine adds a nice flavor.
- Fry the shells in small batches to maintain oil temperature and achieve even crispness.
- Fill cannoli just before serving to keep shells crisp and avoid sogginess.
- Fresh fruit toppings can be adjusted based on seasonal availability or preference.
