Homemade Strawberry Cannoli
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5.0
12 reviews
Excellent
Homemade Strawberry Cannoli
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Homemade Strawberry Cannoli make the perfect Classic Italian Dessert. A crisp crunchy shell is filled with a creamy fresh strawberry filling.
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Ingredients
FOR THE CANNOLI SHELLS
- 1 1/3 cups all purpose flour (173 grams)
- 2 tablespoons sugar
- 1/2 tablespoon cocoa
- 1-2 tablespoons butter softened
- 1 egg
- 2 tablespoons dry white wine or Marsala*
*A white grape juice can be used as a substitute.
STRAWBERRY FILLING WITH GELATINE
- 1/2 tablespoon gelatine
- 3/4 cup whole/whipping cream (divided) (110 grams)
- 1/2 cup mascarpone (125 grams)
- 1 -2 tablespoons powdered / icing sugar
- 1/3 cup pureed strawberries (3 large)
STRAWBERRY FILLING WITHOUT GELATINE
- 1/2 cup mascarpone (125 grams)
- 3/4 cup whole/whipping cream (110 grams)
- 1-2 tablespoons powdered / icing sugar
- 1/4-1/2 cup chopped strawberries (40-60 grams)
Instructions
FOR THE CANNOLI SHELLS
- Lightly grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. 5 Minutes before removing the dough from the fridge Pre-heat oven to 350F / 180C.
- In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and add the butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough.
- Wrap the dough in plastic and refrigerate for 20 minutes. Remove the dough from the fridge. Roll dough out very thin* and cut with a round cookie cutter (3 1/2" / 9 cm), wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly) or water to seal the edges. Bake for approximately 15 minutes or until pastry is golden.Let the shells cool before filling, they should be filled just before serving.
*If you have a pastry machine you can use that to roll out the dough.
STRAWBERRY FILLING WITH GELATINE
- In a small pot mix the gelatine and 3 tablespoons of cream, let sit for 5 minutes. Then heat on low/medium until gelatine melts, do not boil. Add a tablespoon of mascarpone creamed mixture and stir to combine.
- Beat the remaining cream, mascarpone and sugar until soft peaks form, then add the gelatine mixture and pureed strawberries, beat on medium until combined 30 seconds. Place in a bowl cover with plastic and refrigerate for at least 4 hours or until thickened.
STRAWBERRY FILLING WITHOUT GELATINE
- Beat mascarpone, cream and sugar until very thick, fold in chopped strawberries. Refrigerate until ready to use.
- With a large tip fill a pastry bag with filling and fill cooled pastry shells. Dust with powdered sugar or drizzle with melted chocolate. Serve immediately.
Notes
- I filled 9 shells with each filling, if you want to use only one filling, then double the recipe.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
50mg
(17%)
Sodium
24mg
(1%)
Potassium
37mg
(1%)
Sugar
2g
(4%)
Vitamin A
500IU
(10%)
Vitamin C
2.9mg
(3%)
Calcium
33mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 18cannoli
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 24mg | 1% |
| Potassium | 37mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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