why make this recipe
Churro Cannolis are a delightful fusion of two popular desserts: churros and cannoli. This recipe combines the crispy, cinnamon-sugar dusted goodness of churros with the creamy filling of cannoli. They offer a unique taste experience and are perfect for a special gathering or just to satisfy a sweet craving.
how to make Churro Cannolis
Ingredients:
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter
- 1 large egg, separated
- 1/4 cup marsala wine
- 1/4 cup heavy whipping cream
- 1 cup ricotta cheese, strained
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 tablespoons mini chocolate chips
- 4 tablespoons butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Finely chopped pistachios (optional)
- Mini chocolate chips (optional)
Directions:
- For the cannoli shells, add flour, sugar, and butter to a food processor. Pulse until the mix looks like small pea-sized pieces. Add the egg yolk and marsala wine, and pulse until a ball of dough forms. Wrap dough tightly in plastic wrap and chill in the fridge for at least 30 minutes.
- Roll out the dough on a lightly floured surface until it’s 1/8 to 1/16” thick. Cut out circles with a 3-inch cookie cutter. Gather leftover dough and roll it out again.
- For air frying: Preheat air fryer to 400°F. Spray a cannoli tube with nonstick spray, wrap a dough circle around it, brush one end with egg white, and seal. Cook in the air fryer for 5 to 7 minutes until crisp, then cool completely.
- For frying: Heat oil in a pot to 350°F. Spray cannoli tube, wrap the dough around, brush with egg white, and fry for 1 to 2 minutes until golden brown. Transfer to paper towels to absorb oil and cool completely.
- For baking: Preheat oven to 350°F. Spray cannoli tube, wrap the dough, brush with egg white, and bake for 15 to 17 minutes until golden brown, then cool completely.
- For the filling, strain the ricotta to get rid of excess moisture. Whisk heavy whipping cream until stiff peaks form, then fold in strained ricotta, vanilla extract, ground cinnamon, and mini chocolate chips. Transfer to a piping bag and refrigerate.
- To coat and assemble, melt butter and mix it with cinnamon and sugar. Brush the cooled cannolis with melted butter and roll them in the cinnamon-sugar mixture. Fill the cannolis with the ricotta mixture and sprinkle with chopped pistachios or mini chocolate chips before serving.
how to serve Churro Cannolis
Serve the Churro Cannolis as a sweet treat for dessert. They are best enjoyed fresh. You can place them on a nice plate, and if you want extra flair, top them with a dollop of whipped cream or drizzle with chocolate sauce.
how to store Churro Cannolis
To store Churro Cannolis, keep the shells and filling separate until you are ready to serve. Place the shells in an airtight container at room temperature for up to 2 days. The filling can be stored in the fridge for up to 3 days. Just fill the cannolis right before serving for the best texture.
tips to make Churro Cannolis
- Make sure the cannoli dough is rolled thin so that it gets crispy.
- If you do not have marsala wine, you can substitute it with another sweet wine or omit it for a non-alcoholic version.
- Experiment with different fillings or add-ins for variety, like fruit or nuts.
variation
You can twist this recipe by adding different flavors to the filling, such as orange zest or almond extract. For a spicier version, try adding a pinch of cayenne pepper to the sugar for the coating.
FAQs
Can I use store-bought cannoli shells?
Yes, you can use store-bought cannoli shells to save time. Just fill them with the ricotta mixture.
How do I prevent the cannoli shells from becoming soggy?
Keep the filling and shells separate until you are ready to serve. This helps maintain the crispiness of the shell.
Can I freeze Churro Cannolis?
It’s best to freeze the uncooked dough only. Cooked cannolis may lose their texture when thawed. You can freeze the filling for up to a month, but it’s best fresh.