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4.7 from 9 votes

Cannolis with Cream Cheese Filling

A delicious recipe for a classic Italian treat: cannolis filled with a easy, yet super tasty cream cheese filling.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 12 pieces
Course: Dessert
Cuisine: Italian

Ingredients

  • 12 cannoli shells
  • 150 gr cream cheese
  • 330 ml heavy cream full fat
  • 40 gr powdered sugar
  • 1 tbsp vanilla extract
  • 30 gr honey
  • 150 gr grated coconut
  • sunflower oil

Instructions

    Cup of Yum
  1. In a deep frying pan, heat some sunflower oil over medium to high heat.
  2. Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper.
  3. Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry.
  4. Dip the cannoli into the grated coconut and then set aside.
  5. In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag.
  6. Fill the cannoli with the resulting cream and refrigerate for 3 hours.
  7. Serve the cannoli cold directly from the refrigerator.

Notes

  • Chef’s tip: The cannoli should be consumed on the same day they are cooked, as if left in the fridge for a day they may unfold.
  • The cannoli should be consumed on the same day they are cooked, as if left in the fridge for a day they may unfold.