Print

Churro Cannolis

Print Recipe

Crunchy churro-style cannoli shells coated in cinnamon sugar, filled with a creamy ricotta filling with chocolate chips, combining the best of churros and cannolis.

Ingredients

Scale
  • 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)

Instructions

  1. In a food processor, pulse together flour, sugar, and butter until mixture forms small pea-sized pieces.
  2. Add egg yolk and marsala wine, pulse until a ball of dough forms.
  3. Wrap dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 4 hours.
  4. Roll out dough on a lightly floured surface until about 1/8 to 1/16 inch thick.
  5. Use a 3-inch round cookie cutter to cut out circles. Gather leftover dough and roll out again to cut more circles.
  6. Beat the egg white until loose and set aside.
  7. Wrap each dough circle around a cannoli mold, sealing edges with beaten egg white.
  8. Deep fry the cannoli shells until golden and crisp, then remove from molds and let cool.
  9. In a bowl, whip heavy cream until stiff peaks form.
  10. In another bowl, combine strained ricotta, vanilla extract, ground cinnamon, and mini chocolate chips.
  11. Fold whipped cream gently into the ricotta mixture to create the filling.
  12. Fill cooled cannoli shells with the ricotta filling using a piping bag.
  13. Melt butter in a pan, add sugar and cinnamon to make cinnamon sugar coating.
  14. Brush or dip filled cannolis in melted butter then coat with cinnamon sugar mixture.
  15. Garnish with finely chopped pistachios and additional mini chocolate chips if desired.

Notes

For best results, strain the ricotta cheese well to remove excess moisture for a creamier filling. The cannoli shells can be deep fried, air fried, or baked depending on preference. Use fresh cinnamon sugar coating immediately after frying for maximum crunch.

Nutrition

Find it online: https://www.receipster.com/churro-cannoli-recipe-irresistible/

Themes by WordPress