Introduction

When churros meet cannolis, good things happen. These Churro Cannolis are crunchy, creamy, and downright irresistible, combining the best of both worlds. For more churro-inspired treats, try the Easy Irresistible Churro Cheesecake Donut Cookies Ready in 30 Minutes or the Ultimate Churro Cheesecake Recipe Ready in 30 Minutes.

Ingredients

These churro cannolis combine the satisfying crunch of cinnamon-sugar coated shells with a luxuriously creamy ricotta filling that melts in your mouth.

• 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 garnish)

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: This recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cannoli Shell Dough

Combine flour, sugar, and a pinch of salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add white wine or vinegar, mixing until a smooth dough forms.

Tip: The dough should be firm but pliable—not sticky. Wrap it in plastic and chill for at least 30 minutes to relax the gluten and make rolling easier.

Step 2 — Roll and Cut the Dough

On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Use a round cutter (about 4 inches in diameter) to cut circles for the cannoli shells.

Lightly dust the circles with flour to prevent sticking. Keep them covered with a towel while you work to avoid drying out.

Step 3 — Shape the Shells

Wrap each dough circle around a cannoli tube, sealing the edge with a dab of egg white. Press firmly to ensure a tight seal so the shells hold their shape during frying.

Make sure no dough overlaps excessively at the seam, or it may not cook evenly. Repeat until all shells are formed.

Step 4 — Fry to Golden Perfection

Heat vegetable or canola oil to 375°F (190°C) in a deep pot. Carefully lower 2–3 shells at a time into the hot oil and fry for 2–3 minutes, turning once, until golden brown and crisp.

Don’t overcrowd the pot—this keeps the oil temperature stable. Remove with tongs and drain on a wire rack set over a baking sheet.

Step 5 — Coat with Cinnamon Sugar

While the shells are still warm, roll each one in a mixture of granulated sugar and ground cinnamon. This gives them that classic churro flavor and a sweet, spiced crunch.

Work quickly so the sugar adheres well. Let the coated shells cool completely before filling.

Step 6 — Make the Creamy Filling

Beat ricotta cheese until smooth, then blend in powdered sugar, vanilla extract, and a pinch of cinnamon. Fold in mini chocolate chips if desired.

For best results, use whole-milk ricotta and drain any excess liquid to avoid a runny filling. Chill the mixture for 20–30 minutes to firm up.

Step 7 — Fill the Shells

Transfer the filling to a piping bag fitted with a star or round tip. Gently pipe the cream into both ends of each cooled shell until filled evenly.

Do not fill the shells more than an hour before serving to maintain crispness. Garnish with additional chocolate chips or a dusting of powdered sugar if desired.

Step 8 — Serve and Enjoy

Arrange the finished churro cannolis on a platter and serve immediately. These treats are best enjoyed fresh, when the shells are crunchy and the filling is cool and creamy.

For an extra touch, drizzle with caramel or chocolate sauce just before serving. Store any leftovers in an airtight container in the refrigerator—though they likely won’t last long!

Nutritional Information

Calories	385
Protein	6g
Carbohydrates	45g
Fat	21g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat pastry flour — Adds fiber while maintaining the churro shell’s delicate texture
• Coconut sugar or monk fruit sweetener — Lower glycemic options that still provide caramel-like sweetness
• Greek yogurt or protein powder ricotta blend — Boosts protein content in the creamy cannoli filling
• Almond or coconut flour shells — Creates gluten-free churro cannolis with nutty undertones
• Coconut cream or dairy-free cream cheese — Perfect vegan alternatives for the luscious filling
• Air frying instead of deep frying — Reduces oil absorption while keeping that signature crunch
• Reduced-sodium cinnamon sugar coating — Cuts salt without sacrificing the classic churro flavor
• Stevia-sweetened dark chocolate drizzle — Adds antioxidant-rich decadence with fewer carbs

Serving Suggestions

• Pair with a shot of hot espresso or Mexican hot chocolate for a cozy dessert experience
• Serve alongside a scoop of vanilla bean ice cream for temperature contrast
• Perfect for festive occasions like Cinco de Mayo, Italian holidays, or birthday celebrations
• Create a dessert platter with fresh berries and dusted powdered sugar for elegant presentation
• Drizzle with caramel or chocolate sauce for extra indulgence
• Ideal for brunch gatherings alongside coffee and morning pastries

These creative serving ideas will make your Churro Cannolis the star of any gathering, highlighting their unique combination of crunchy exterior and creamy filling.

Common Mistakes to Avoid

• Mistake: Using warm filling that melts the shell. Fix: Chill your ricotta mixture completely before piping to maintain the signature crunch.
• Mistake: Over-mixing the churro dough, making it tough. Fix: Mix just until combined; a few lumps are better than developing too much gluten.
• Mistake: Frying at the wrong oil temperature. Fix: Use a thermometer to maintain 350–375°F for golden shells that aren’t greasy.
• Mistake: Skipping the draining step for ricotta, causing a watery filling. Fix: Strain ricotta for several hours or overnight for a thick, creamy texture.
• Mistake: Rolling cannoli shells too thick or thin. Fix: Aim for 1/8-inch thickness to achieve the perfect balance of structure and crispness.
• Mistake: Filling cannoli shells too far in advance. Fix: Pipe the filling just before serving to prevent the shells from getting soggy.
• Mistake: Not seasoning the filling enough. Fix: Balance the sweetness with a pinch of salt and a generous amount of cinnamon or citrus zest.
• Mistake: Under-cooking the shells, leaving a raw doughy center. Fix: Fry until deeply golden brown; they should sound hollow when tapped.

Storing Tips

• Fridge: Store assembled churro cannolis in an airtight container for up to 2 days. The shells will soften but remain delicious.
• Freezer: Freeze unfilled shells in a freezer bag for up to 1 month. Freeze filling separately in an airtight container for up to 2 weeks.
• Reheat: Reheat shells in a 350°F oven for 5-7 minutes until warm and crisp. Always reheat to an internal temperature of 165°F if filling contains dairy.

For best texture, fill your churro cannolis just before serving. When churros meet cannolis, good things happen, and proper storage keeps them crunchy, creamy, and downright irresistible.

Conclusion

When churros meet cannolis, good things happen. These Churro Cannolis deliver the perfect combination of crunchy shells and creamy filling that’s downright irresistible. Give this unique dessert a try and share your experience in the comments below! For another churro-inspired treat, check out these Easy Soft & Chewy Churro Cookies (Ready in 30 Minutes).

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FAQs

Can I make the churro shells ahead of time?

Yes, you can fry the churro shells a day in advance. Store them in an airtight container at room temperature to keep them crunchy. When churros meet cannolis, good things happen, so just fill them with the creamy ricotta mixture right before serving for the best texture.

What is the best way to fill the churro cannolis?

Use a piping bag with a large round tip to neatly fill the cannoli shells. This method ensures the creamy filling distributes evenly without breaking the delicate churro shell. For extra crunch, you can dip the ends in chocolate or chopped nuts after filling.

Can I bake the churro shells instead of frying?

While frying gives the traditional crunchy texture, you can bake them for a lighter version. Pipe the dough onto a parchment-lined baking sheet and bake at 375°F until golden. Note that baked shells may be slightly less crispy than fried, but they still deliver a delicious treat.