Easter celebrations are perfect for showcasing vibrant cannoli creations filled with spring-inspired flavors. From the zesty Lemon Blueberry Cannoli to the fruity Strawberry Shortcake Cannoli, each dessert delights the palate. Exotic touches like Pistachio Rose Cannoli and revitalizing Coconut Cream Cannoli elevate traditional recipes. Additional options, including Raspberry Almond and Chocolate Mint Cannoli, cater to diverse tastes. Each cannoli offers a delightful twist, promising a memorable dessert experience. Discover even more creative flavors that can brighten any Easter gathering.
Lemon Blueberry Cannoli
Lemon Blueberry Cannoli is a delightful twist on the traditional Italian pastry, combining bright citrus flavors with sweet blueberries for a invigorating and indulgent treat.
Perfect for Easter celebrations, spring gatherings, or as a special dessert to impress your family and friends, these cannoli offer a vibrant flavor profile that will tantalize your taste buds.
The preparation time is approximately 45 minutes, plus chilling time.
Ingredients:
- Cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Additional blueberries for garnish
- Optional: Lemon zest for garnish
Cooking Steps Instructions:
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well blended.
- Gently fold in the fresh blueberries to the cheese mixture, being careful not to break them.
- If using store-bought cannoli shells, confirm they are dry and crisp. If making homemade shells, prepare and bake according to your preferred recipe.
- Using a piping bag or a spoon, fill the cannoli shells with the lemon blueberry cheese mixture, confirming they are well-stuffed but not overflowing at the ends.
- Chill the filled cannoli in the refrigerator for at least 30 minutes to help the filling set.
- Before serving, dust the cannoli with additional powdered sugar if desired and garnish with extra blueberries and a bit of lemon zest.
Variations and Tips:
- For an added crunch, sprinkle some crushed pistachios or almonds on top just before serving.
- Experiment with different berries by substituting raspberries or strawberries for the blueberries.
- To enhance the lemon flavor, consider adding a few drops of lemon extract to the filling mixture.
- If you prefer a sweeter filling, adjust the amount of powdered sugar according to your taste.
- Serve the cannoli on a beautiful platter to make an eye-catching dessert centerpiece for your Easter table.
Strawberry Shortcake Cannoli
Strawberry Shortcake Cannoli are a delightful twist on the classic Italian pastry, merging the creamy, ricotta-filled goodness of cannoli with the fresh, fruity flavors of strawberry shortcake. This dish is perfect for springtime celebrations, family gatherings, or simply satisfying your sweet tooth.
With a preparation time of around 30 minutes and an additional chilling time of 1 hour, you can create this enchanting dessert that will impress guests of all ages.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- Zest of 1 lemon
- 1/4 cup crushed graham crackers (for garnish)
- Fresh mint leaves (for garnish, optional)
Cooking Steps:
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, and powdered sugar. Mix until smooth and creamy.
- In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cheese mixture.
- Stir in the chopped strawberries, lemon zest, and vanilla extract, being careful not to deflate the whipped cream.
- Transfer the filling into a piping bag (or a resealable plastic bag with the corner snipped off) to fill the cannoli shells.
- Carefully fill each cannoli shell with the strawberry filling, making sure not to overfill.
- Place the filled cannoli on a platter and refrigerate for about 1 hour to allow the flavors to meld and the filling to set.
- Before serving, sprinkle the crushed graham crackers over the filled cannoli and garnish with fresh mint leaves if desired.
Variations and Tips:
- For a chocolatey twist, mix in some mini chocolate chips into the filling.
- If you want to enhance the flavor, consider adding a splash of almond extract.
- For a more elaborate presentation, dip the ends of the cannoli in melted chocolate or drizzle chocolate over the top.
- To make the cannoli ahead of time, prepare the filling and refrigerate separately from the shells until just before serving to maintain the cannoli’s crispness.
- Fresh and seasonal fruits such as blueberries or raspberries can also be incorporated to diversify the flavors in these cannoli.
Enjoy your delicious Strawberry Shortcake Cannoli as a delightful finale to any meal!
Pistachio Rose Cannoli
Pistachio Rose Cannoli are a delightful twist on the classic Italian pastry, adding an exotic floral touch and a nutty crunch that is sure to impress your guests.
Perfect for Easter celebrations or any special occasion, these elegant treats are light yet indulgent, making them an ideal dessert for those who appreciate rich flavors with a hint of sophistication.
The preparation time for these cannoli is approximately 1 hour, plus chilling time.
Ingredients:
- 12 cannoli shells
- 1 cup ricotta cheese, drained
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon rose water
- 1/4 cup finely chopped pistachios
- 1/4 cup crushed rose petals (edible)
- 1 teaspoon vanilla extract
- Additional crushed pistachios for garnish
- Confectioners’ sugar for dusting
Cooking Steps:
- In a mixing bowl, combine the drained ricotta cheese and mascarpone cheese.
- Add the powdered sugar, rose water, vanilla extract, and mix until smooth and creamy.
- Gently fold in the finely chopped pistachios and crushed rose petals, ensuring they are evenly distributed throughout the cream.
- Transfer the cream mixture into a piping bag fitted with a large open tip or simply use a plastic bag with the corner snipped off.
- Carefully fill each cannoli shell with the cream mixture, taking care not to overfill them.
- Once filled, dust the cannoli with confectioners’ sugar and sprinkle with additional crushed pistachios for garnish.
- Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Variations and Tips:
- For a different flavor profile, you can replace the rose water with orange blossom water or almond extract.
- Consider adding some mini chocolate chips or chopped dried fruits like figs or apricots to the filling for extra texture and flavor.
- To make these cannoli gluten-free, you can use gluten-free cannoli shells available in specialty stores.
- If you don’t have cannoli shells, you could use phyllo pastry to create a fun twist on this filling by forming it into cups.
- Decorate the plated cannoli with edible flowers or additional rose petals for an extra touch of elegance.
Enjoy your Pistachio Rose Cannoli as an exquisite end to any meal!
Coconut Cream Cannoli
Coconut Cream Cannoli are a delightful twist on the traditional Italian pastry, perfect for those who love coconut flavors or are looking for a light, invigorating dessert for Easter gatherings.
With a creamy, coconut-infused ricotta filling encased in crispy, golden cannoli shells, these treats are sure to please guests of all ages. The total preparation time for this recipe is approximately 1 hour, plus chilling time for the filling and baked shells.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup sweetened shredded coconut
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup heavy cream
- Dark chocolate chips (for garnish)
- Additional shredded coconut (for garnish)
Cooking Steps:
- In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, shredded coconut, powdered sugar, vanilla extract, and coconut extract. Mix until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coconut mixture until well combined. Be careful not to deflate the whipped cream.
- Transfer the coconut filling into a piping bag or a resealable plastic bag with the corner snipped off for easier filling.
- Carefully fill each cannoli shell with the coconut mixture until they are generously stuffed.
- Place the filled cannoli on a serving platter and refrigerate for at least 30 minutes to allow the filling to firm up.
- Before serving, sprinkle additional shredded coconut on top of the cannoli and garnish with dark chocolate chips for a decadent touch.
Variations:
- For a tropical twist, consider adding crushed pineapple to the filling for added flavor and texture.
- Toast the shredded coconut before folding it into the filling for a richer coconut flavor and delightful crunch.
Tips:
- If making homemade cannoli shells, be sure to let them cool completely before filling to prevent the filling from melting.
- For a creamier filling, you can substitute cream cheese for mascarpone.
- Be careful to avoid overfilling the cannoli, as the filling may squeeze out when biting into it.
Raspberry Almond Cannoli
Raspberry Almond Cannoli are a delightful twist on the classic Italian pastry, perfect for Easter celebrations or any festive occasion. With a crisp, flaky shell filled with a luscious cream infused with almond flavor and fresh raspberries, these cannoli are sure to impress both family and friends.
They take about 1 hour to prepare, with an additional 30 minutes for chilling, resulting in a scrumptious dessert that pairs beautifully with a cup of coffee or tea.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon almond extract
- ½ cup fresh raspberries, plus extra for garnish
- ¼ cup slivered almonds
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- Pinch of salt
- Cooking spray or oil for frying (if making homemade shells)
Cooking Instructions:
- In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, almond extract, vanilla extract, lemon zest, and salt. Whip together until smooth and creamy.
- Gently fold in the fresh raspberries, being careful not to mash them too much. You want to maintain some chunks for texture.
- If using store-bought cannoli shells, skip to step 5. If making your own shells, prepare your dough according to your recipe; roll out thin and cut into circles. Wrap around cannoli molds, sealing edges with a little water. Fry in hot oil until golden brown, then cool on wire racks.
- Once the cannoli shells are fully cooled, use a pastry bag or spoon to fill each shell with the raspberry almond cream mixture. Fill just before serving to prevent the shells from getting soggy.
- Once filled, sprinkle the ends of the cannoli with slivered almonds and garnish with fresh raspberries for an extra pop of color and flavor.
- Serve immediately for the best texture, or refrigerate for up to 2 hours if preparing in advance.
Variations and Tips:
- For a chocolate twist, consider adding mini chocolate chips to the filling.
- To make these cannoli gluten-free, use gluten-free cannoli shells or almond flour in your homemade shell recipe.
- If you prefer a citrus flavor, replace the almond extract with orange extract for a rejuvenating variation.
- Keep filled cannoli in the refrigerator for no longer than 2 hours before serving to maintain crispness.
Peach Melba Cannoli
Peach Melba Cannoli is a delightful twist on the traditional Italian dessert, combining the creamy ricotta filling with the flavors of ripe peaches and raspberry sauce. This dish is perfect for summer gatherings, celebrations, or even as a special treat for yourself and your loved ones.
The preparation time for this recipe is about 30 minutes, plus chilling time, and it serves 6 people.
Ingredients:
- 12 cannoli shells
- 1 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, diced
- 1/2 cup raspberry sauce (store-bought or homemade)
- 1/4 cup sliced almonds, toasted
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the filling.
- Using a pastry bag or a zip-top bag with the corner snipped off, carefully fill each cannoli shell with the peach and cheese mixture.
- Drizzle some raspberry sauce onto a serving plate and place the filled cannoli on top.
- Sprinkle the toasted almonds over the cannoli for added crunch and flavor.
- For an optional touch, garnish the plate with fresh mint leaves and serve immediately.
Variations and Tips:
- Fruit Options: You can substitute peaches with other fruits such as strawberries, blueberries, or even tropical fruits like mango for a unique twist.
- Sauce: If you prefer a different flavor profile, consider using chocolate sauce, caramel sauce, or a fruit coulis instead of raspberry sauce.
- Chilling: Allow the cannoli to chill in the refrigerator for about 30 minutes after filling them. This will help the flavors meld together and improve the overall texture.
- Shells: For a homemade touch, you can make your own cannoli shells, but store-bought shells save time and effort.
- Don’t Fill Too Early: Fill the shells just before serving to keep them crispy. Pre-filled cannoli can become soggy if left too long.
Enjoy your Peach Melba Cannoli creation that is sure to impress guests and tantalize taste buds!
Lavender Honey Cannoli
Lavender Honey Cannoli is a delightful twist on the traditional Italian pastry, perfect for Easter celebrations or any spring gathering. These cannoli feature a fragrant lavender-infused filling sweetened with honey, making them an elegant and aromatic treat that will impress your guests.
The preparation time for this recipe is about 30 minutes, with an additional chill time of at least 2 hours to allow the flavors to meld beautifully.
Ingredients:
- 1 cup ricotta cheese, drained
- 1 cup mascarpone cheese
- 1/4 cup honey
- 2 tablespoons culinary lavender (dried)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 6-8 cannoli shells (store-bought or homemade)
- Powdered sugar, for dusting
- Lavender sprigs, for garnish (optional)
Instructions:
- In a small saucepan, combine the honey and culinary lavender. Heat gently over low flame until warm, allowing the lavender to infuse the honey. Once warmed, remove from heat and let the mixture cool completely.
- In a mixing bowl, whisk together the ricotta cheese and mascarpone until smooth and creamy.
- Strain the cooled lavender honey through a fine mesh sieve to remove the lavender buds, then add the infused honey to the cheese mixture along with the vanilla extract and lemon zest. Mix until well combined and smooth.
- When ready to fill the cannoli shells, transfer the lavender honey filling to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into each cannoli shell until generously filled.
- Dust the filled cannoli with powdered sugar and garnish with fresh lavender sprigs, if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Variations & Tips:
- For a crunchier texture, consider adding crushed pistachios or almonds to the filling before piping.
- You can substitute the ricotta and mascarpone with a dairy-free alternative if you want to make this dessert vegan.
- For an extra floral note, add a few drops of lavender extract in addition to the dried lavender in the filling.
- These cannoli taste best when served fresh; however, if you’re preparing them in advance, fill them just before serving to avoid sogginess.
Orange Creamsicle Cannoli
Orange Creamsicle Cannoli is a delightful twist on the classic Italian dessert, combining the creamy, sweet flavors of orange and vanilla with a crunchy, crispy shell. Ideal for Easter celebrations or springtime gatherings, these cannoli are sure to impress your family and friends. With a preparation time of approximately 30 minutes (plus additional chilling time), you can whip up this vibrant treat fairly quickly!
Ingredients:
- 12 cannoli shells
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- 1 cup heavy whipping cream
- 1/2 cup mini chocolate chips (optional)
- Additional orange zest and chocolate chips for garnish
Instructions:
- In a medium mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, orange zest, vanilla extract, and fresh orange juice. Mix until smooth and well-blended.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture until fully incorporated.
- If using, fold in mini chocolate chips for added texture and sweetness.
- Transfer the filling into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each cannoli shell, filling them generously.
- Once all the cannoli are filled, place them in the refrigerator for about 30 minutes to chill and set the filling.
- Just before serving, dust the cannoli with additional powdered sugar, garnish with orange zest, and sprinkle mini chocolate chips on top, if desired.
Variations and Tips:
- For a more intense orange flavor, consider using orange extract in addition to the zest and juice.
- If you prefer a more traditional flavor, you can replace the orange juice and zest with lemon juice and zest.
- To make these cannoli gluten-free, look for gluten-free cannoli shells or make your own with a gluten-free flour blend.
- Leftover filling can be stored in the refrigerator for up to 2 days—just keep it separate from the shells to maintain their crunch.
Blackberry Vanilla Cannoli
Blackberry Vanilla Cannoli are a delightful twist on the classic Italian dessert, combining the rich, creamy filling of traditional cannoli with the bright flavors of fresh blackberries and a hint of vanilla.
These stunning treats are perfect for Easter brunch, spring celebrations, or any occasion where you want to impress your guests with a unique and elegant dessert. With a preparation time of about 30 minutes and a chilling time of at least 2 hours, these cannoli can be made ahead of time and served chilled for an extra invigorating bite.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries, pureed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Additional blackberries for garnish
- Powdered sugar for dusting
Cooking Steps:
- In a mixing bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, lemon juice, and salt. Whisk together until smooth and creamy.
- Gently fold in the pureed blackberries into the cheese mixture, being careful not to overmix, so that you have a marbled effect.
- Transfer the filling into a pastry bag fitted with a large round tip, or simply use a zip-top bag with the corner snipped off.
- Carefully fill each cannoli shell with the blackberry vanilla filling until full, ensuring each end is well packed.
- Arrange the filled cannoli on a serving platter and refrigerate for at least 2 hours to allow the flavors to meld and for the filling to firm up.
- Just before serving, garnish with additional blackberries on top and a dusting of powdered sugar.
Variations & Tips:
- For an extra crunch, consider rolling the ends of the filled cannoli in crushed pistachios or toasted coconut flakes.
- Experiment with other berries like strawberries or raspberries to switch up the filling, or mix in chocolate chips for added sweetness.
- If you prefer, you can substitute Greek yogurt for the mascarpone for a lighter filling.
- Cannoli shells should be filled just before serving to prevent them from becoming soggy; store any unused filling in the fridge for a future use.
Matcha Green Tea Cannoli
Matcha Green Tea Cannoli are a delightful twist on the classic Italian dessert, perfect for those looking to add a unique flavor and a touch of elegance to their Easter celebrations.
The smooth and creamy matcha filling offers a revitalizing contrast to the crispy cannoli shells, making them an ideal treat for matcha lovers and anyone wanting to impress their guests. This recipe takes approximately 1 hour to prepare, with an additional chilling time to guarantee the filling is perfectly set.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 tablespoon matcha green tea powder (plus extra for dusting)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Chopped pistachios or chocolate chips (for garnish)
- Optional: edible flowers for decoration
Instructions:
- In a medium bowl, combine the ricotta cheese and mascarpone cheese until smooth and creamy.
- Sift the matcha green tea powder and powdered sugar together into the cheese mixture to prevent clumps. Add the vanilla extract and mix until well combined.
- In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the matcha filling until well incorporated, taking care not to deflate the whipped cream.
- Once the filling is ready, transfer it to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each cannoli shell, filling them generously.
- Dust the filled cannoli with extra matcha powder and sprinkle the chopped pistachios or chocolate chips for added texture and flavor. If desired, top with edible flowers for a decorative touch.
- Place the finished cannoli in the refrigerator for at least 30 minutes to allow the flavors to meld and for the filling to set slightly.
Variations and Tips:
- For an extra flavor boost, consider adding a teaspoon of almond extract to the filling.
- If you prefer a healthier version, substitute low-fat ricotta and mascarpone cheese, and reduce the amount of powdered sugar.
- Experiment with different garnishes, such as shredded coconut, sesame seeds, or even mini chocolate chips to bring your own twist to the presentation.
- To save time, you can prepare the filling a day in advance and store it in the refrigerator until you are ready to fill the cannoli.
- Remember to fill the cannoli shells just before serving to keep them crispy and fresh.
Mango Lime Cannoli
Mango Lime Cannoli is a delightful twist on the classic Italian pastry, perfectly blending the tropical sweetness of mango with the tartness of lime. This dessert is ideal for summer gatherings, Easter brunch, or any occasion where you want to impress your guests with a fresh and fruity treat.
The preparation time is approximately 1 hour, plus an additional hour for chilling before serving, making it a relatively quick dessert that packs a flavorful punch.
Ingredients:
- 12 cannoli shells
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 ripe mango, peeled and diced
- Zest of 1 lime
- 1/4 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional, for garnish)
- Lime wedges (for garnish)
Cooking Steps:
- In a mixing bowl, combine the ricotta cheese and mascarpone cheese until smooth.
- Add the diced mango, lime zest, powdered sugar, lime juice, and vanilla extract to the cheese mixture. Stir gently until all ingredients are well incorporated.
- Place the mixture in a piping bag or a ziplock bag (cutting off one corner) for easy filling of the cannoli shells.
- Carefully fill each cannoli shell with the mango lime mixture, making certain they are generously filled.
- Once all shells are filled, place the cannoli on a serving platter.
- If desired, sprinkle shredded coconut on top for added texture and flavor.
- Refrigerate the filled cannoli for about 1 hour to allow the flavors to meld and the shells to soften slightly.
- Serve the cannoli chilled, garnished with lime wedges for an extra touch of citrus.
Variations and Tips:
- For a spicier take, consider adding a pinch of cayenne pepper or some finely grated ginger to the filling for a unique flavor twist.
- You can substitute fresh mango with mango puree for a smoother filling, or try other fruits such as passion fruit or pineapple to mix things up.
- If you’re looking for a gluten-free option, check your cannoli shells to confirm they are gluten-free or consider making your own using almond flour.
- Leftover filling can be used as a dip for fruit or spread for toast, so nothing goes to waste!
Chocolate Mint Cannoli
Chocolate Mint Cannoli are delightful Italian pastries that combine the rich, creamy filling of traditional cannoli with the invigorating flavors of chocolate and mint. Ideal for those who love a sweet treat with a twist, these cannoli are perfect for Easter celebrations, holiday gatherings, or any time you want to impress your guests.
The preparation time is approximately 45 minutes, with additional chilling time required for the filling.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 15 oz ricotta cheese, drained
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- A pinch of salt
- 1/4 cup fresh mint leaves, finely chopped (optional, for garnish)
- Additional mini chocolate chips (for garnish)
- Cocoa powder (for dusting)
Instructions:
- In a medium bowl, combine the drained ricotta cheese, powdered sugar, cocoa powder, peppermint extract, vanilla extract, and a pinch of salt. Mix thoroughly until smooth and creamy.
- Gently fold in the mini chocolate chips until evenly distributed throughout the filling.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm up.
- Once the filling is chilled, use a pastry bag fitted with a large round tip or a plastic bag with a corner snipped off to fill the cannoli shells with the chocolate mint filling.
- Dust the filled cannoli with cocoa powder, and garnish with additional mini chocolate chips and finely chopped mint leaves, if desired.
- Serve immediately for the best texture; if needed, refrigerate the assembled cannoli for a short period before serving.
Variations and Tips:
- For those who prefer a different flavor, consider swapping peppermint extract for orange or almond extract for a unique twist.
- You can also add crushed candy canes on top of the filled cannoli for a festive touch, especially around the holidays.
- If you want to make your own cannoli shells, look for recipes that include a blend of flour, sugar, and egg, then fry them in oil until crispy.
- For a gluten-free option, use gluten-free flour for the cannoli shells or purchase gluten-free shells from a local bakery or specialty store.
Passion Fruit Cannoli
Passion Fruit Cannoli is a delightful twist on the classic Italian dessert, perfect for those looking to add a tropical flair to their Easter celebrations or any festive gathering. The crisp, fried shells are filled with a luscious passion fruit ricotta filling that balances sweetness with a tangy kick, making it an ideal treat for both adults and children alike. The preparation time is approximately 1 hour, with an additional chilling time of 30 minutes to guarantee the filling sets perfectly.
Ingredients:
- For the cannoli shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1 egg
- 1/2 cup white wine or vinegar
- Oil for frying
- For the passion fruit filling:
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/4 cup passion fruit juice (fresh or bottled)
- Zest of 1 lime
- 1 teaspoon vanilla extract
- Whipped cream (optional, for garnishing)
Cooking Steps:
- Make the Cannoli Shells:
- In a large mixing bowl, whisk together the flour, granulated sugar, salt, cocoa powder, and ground cinnamon.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Add the egg and the white wine (or vinegar) gradually, mixing until the dough just comes together.
- Knead the dough on a floured surface for a few minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll out the dough using a pasta machine or a rolling pin until it’s about 1/8 inch thick. Cut into rectangles measuring about 4×6 inches.
- Wrap each rectangle around a cannoli tube, sealing the edges with a bit of water.
- Heat oil in a deep frying pan to 350°F (175°C).
- Carefully slide in the cannoli tubes and fry until golden brown, usually about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Once cooled, gently remove the shells from the tubes.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, passion fruit juice, lime zest, and vanilla extract. Mix until smooth and creamy.
- Taste and adjust sugar for sweetness if desired.
- Transfer the filling to a piping bag and refrigerate for about 30 minutes to firm up.
- Once the filling is chilled, pipe it into the cooled cannoli shells from both ends until filled generously.
- If desired, top with a dollop of whipped cream and garnish with additional passion fruit seeds or zest before serving.
- For a chocolate twist, you can incorporate mini chocolate chips into the filling.
- Experiment with different citrus zests, such as orange or lemon, for a unique flavor profile.
- Guarantee the cannoli shells are completely cool before filling to prevent the filling from getting warm and runny.
- To store, keep the filling separate from the shells; assemble just before serving to maintain the shells’ crispness.
- 12 cannoli shells
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
- 1/4 cup crushed pineapple, well-drained (optional)
- Pinch of salt
- Cooking oil (for frying cannoli shells, if homemade)
Variations & Tips:
Carrot Cake Cannoli
Carrot Cake Cannoli is a delightful twist on the traditional Italian dessert, blending the rich and spiced flavors of carrot cake with the creamy, sweet filling of cannoli.
This unique dessert is perfect for Easter gatherings or any celebratory occasion where you want to impress your guests with a creative treat. The preparation time is approximately 1 hour, plus at least 30 minutes of chilling time, making it an ideal dish for home cooks looking to try something new and exciting.
Ingredients:
Cooking Steps:
- Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Mix until smooth.
- Add Carrots and Nuts: Gently fold in the grated carrots, chopped walnuts, and crushed pineapple (if using) to the cheese mixture. Make certain all ingredients are well combined.
- Chill the Filling: Cover the filling with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- Fill the Cannoli Shells: Using a pastry bag or a spoon, carefully fill each cannoli shell with the chilled carrot cake filling. Be sure to fill them just before serving to keep the shells crisp.
- Garnish: Dust the filled cannoli with additional powdered sugar and sprinkle with extra chopped walnuts or even a few grated carrots for decoration if desired.
- Serve: Enjoy these delicious Carrot Cake Cannoli chilled or at room temperature.
Variations and Tips:
- For a Healthier Option: Swap some of the ricotta for Greek yogurt to cut down on fat and calories.
- Add More Spice: Incorporate a teaspoon of ground ginger or a pinch of allspice for an extra flavor kick.
- Make Your Own Cannoli Shells: To make homemade shells, roll out dough made from flour, sugar, and egg yolks, cut into circles, and fry until golden brown.
- Storage: Keep leftover filling separate from the shells in airtight containers in the fridge for up to 3 days to maintain shell crispness.
- Presentation: Serve your cannoli on a platter adorned with edible flowers or fresh mint sprigs for an elegant touch.
Cherry Blossom Cannoli
Cherry Blossom Cannoli is a delightful twist on the traditional Italian dessert, featuring a creamy ricotta and cherry filling that perfectly embodies the essence of spring.
This gorgeous treat is perfect for Easter celebrations, bridal showers, or any festive gathering. With a prep time of about 30 minutes and an additional 1 hour for chilling, these cannoli are not just visually stunning but also incredibly delicious, making them a must-try for dessert lovers and culinary adventurers alike.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 ½ cups ricotta cheese, drained
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup maraschino cherries, finely chopped
- 2 tablespoons cherry juice (from maraschino cherries)
- ½ cup whipped cream (optional)
- Pink sprinkles or edible flowers (for garnish)
Instructions:
- In a mixing bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, almond extract, chopped maraschino cherries, and cherry juice. Mix thoroughly until smooth and well combined.
- If using whipped cream, gently fold it into the mixture for added lightness and creaminess.
- Using a piping bag or a plastic bag with a corner snipped off, carefully fill the cannoli shells with the cherry blossom filling, making sure to fill both ends for even distribution.
- Once filled, place the cannoli on a serving platter. To add a decorative touch, sprinkle pink sprinkles or edible flowers on top.
- Refrigerate the filled cannoli for at least 30 minutes before serving to allow the flavors to meld and the shell to stay crisp.
Variations and Tips:
- For a chocolate twist, add mini chocolate chips to the filling or dip the ends of the cannoli in melted chocolate before filling.
- If you prefer a less sweet filling, reduce the amount of powdered sugar to taste.
- Substitute the maraschino cherries with fresh cherries in season or cherry preserves for a more natural flavor.
- Keep the cannoli shells and filling separate until serving to maintain their crispness. Fill just before serving if preparing for a larger gathering.
