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Churro Cannoli Recipe

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Churro Cannolis are a delightful fusion of Italian and Mexican desserts, combining the crispy, cinnamon-sugar-coated shell of a churro with the creamy, sweet ricotta filling of a traditional cannoli. This innovative treat offers a unique twist on two beloved classics, making it a perfect indulgence for any occasion.

Ingredients

1 cup all-purpose flour

2 tablespoons granulated sugar

2 tablespoons salted butter

1 large egg, separated

¼ cup marsala wine (or white grape juice as a non-alcoholic substitute)

¼ cup heavy whipping cream

1 cup ricotta cheese, strained

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

3 tablespoons mini chocolate chips

4 tablespoons butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

Optional garnish: finely chopped pistachios or additional mini chocolate chips

Instructions

  1. In a food processor, combine flour, sugar, and butter until the mixture resembles small peas.
  2. Add egg yolk and marsala wine; pulse until a dough ball forms.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to ⅛-inch thickness.
  5. Use a 3-inch round cutter to cut circles. Re-roll scraps as needed.
  6. Lightly spray cannoli tubes with nonstick spray.
  7. Wrap dough circles around the tubes, sealing edges with beaten egg white.
  8. Deep-Fry: Heat oil to 350°F (175°C). Fry shells until golden brown, about 1–2 minutes. Drain on paper towels.
  9. Air-Fry: Preheat air fryer to 400°F (200°C). Cook shells for 5–7 minutes until crisp.
  10. Bake: Preheat oven to 400°F (200°C). Bake shells for 10–12 minutes until golden.
  11. Whip heavy cream to stiff peaks.
  12. Fold in strained ricotta, vanilla extract, cinnamon, and mini chocolate chips.
  13. Transfer to a piping bag and refrigerate until ready to use.
  14. Mix granulated sugar and cinnamon in a bowl.
  15. Brush cooled shells with melted butter, then roll in cinnamon-sugar mixture.
  16. Pipe the filling into both ends of each shell.
  17. Garnish ends with chopped pistachios or additional chocolate chips if desired.
  18. Serve immediately for best texture.

Notes

  • Storage: Store unfilled shells in an airtight container at room temperature for up to 1 week. Keep the filling refrigerated for up to 3 days.
  • Reheating: Re-crisp shells in a 350°F (175°C) oven for 5 minutes if needed. Fill just before serving to maintain crispness.
  • What can I use instead of marsala wine? You can substitute marsala wine with white grape juice or apple cider vinegar for a non-alcoholic version.
  • Can I make the shells ahead of time? Yes, unfilled shells can be made and stored in an airtight container at room temperature for up to a week.
  • How do I prevent the shells from becoming soggy? Fill the shells just before serving to maintain their crisp texture.
  • Can I freeze the cannoli shells? Yes, freeze unfilled shells in an airtight container for up to 2 months. Thaw at room temperature before filling.
  • What if I don't have cannoli tubes? You can make DIY tubes by rolling aluminum foil into cylinders and wrapping the dough around them.
  • Is it necessary to strain the ricotta cheese? Yes, straining removes excess moisture, resulting in a thicker, creamier filling.
  • Can I bake the shells instead of frying? Absolutely. Baking at 400°F (200°C) for 10–12 minutes yields a lighter version of the shells.
  • How do I make the filling sweeter? Add powdered sugar to taste if you prefer a sweeter filling.
  • Can I use store-bought shells? Yes, store-bought shells are a convenient alternative to homemade ones.
  • What other toppings can I use? Consider dipping the ends in crushed nuts, sprinkles, or drizzling with chocolate for added flair.

Nutrition

Find it online: http://recipesbyjanet.com/churro-cannoli-recipe/