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5.0 from 12 votes

Homemade Strawberry Cannoli

Homemade Strawberry Cannoli make the perfect Classic Italian Dessert. A crisp crunchy shell is filled with a creamy fresh strawberry filling. 

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
20 mins
Total Time
35 mins
Servings: 18 cannoli
Calories: 178 kcal
Course: Dessert
Cuisine: Italian

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
    Cup of Yum
  1. 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.
  2. 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. 
  3. 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
  1. 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.
  2. 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
  1. Beat mascarpone, cream and sugar until very thick, fold in chopped strawberries. Refrigerate until ready to use.
  2. 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

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

% 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.