Churro Cannolis (Cannoli Recipe and Cannoli Filling)
Homemade Cannolis coated in cinnamon and sugar are filled with a sweet and creamy ricotta cannoli filling that hits all the right notes! This cannoli recipe can be deep fried, air fried or baked!
Servings 12
Calories 198kcal
Ingredients
Cannoli Shells
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter
- 1 large egg separated
- ¼ cup marsala wine
Cannoli Filling
- ¼ cup heavy whipping cream
- 1 cup ricotta cheese strained
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 tablespoons mini chocolate chips
Cinnamon Sugar Coating
- 4 tablespoons butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Garnish
- finely chopped pistachios, mini chocolate chips optional
Instructions
Cannoli Shells
- Add flour, sugar and butter to the bowl of a food processor. Pulse together until the mixture forms small pea-sized pieces.
- Pulse in the egg yolk and marsala wine just a ball of dough forms.
- Remove the dough from the food processor and tightly wrap with plastic wrap. Place in the fridge to chill for at least 30 minutes or up to 4 hours.
- Remove the dough from the fridge and roll out on a lightly floured surface until it is about ⅛ to 1/16” thick. (If sticky, flour your rolling pin as well as your surface.) Use a round cookie cutter to cut out 3 inch circles. Gather leftover dough and roll out again to get as many cannolis as you can. (Note: Cannolis can be made larger or smaller depending on your preference. Feel free to use a 2 inch cutter if you prefer.)
- In a small bowl, beat egg white until nice and loose. Set aside.
Air Fryer Instructions
- Preheat your air fryer to 400°F.
- Lightly spray a cannoli tube with nonstick spray and loosely wrap a dough circle around it. Brush one end of the dough with egg white and press the other end on top, sealing it together on one side. Repeat with remaining dough.
- Place the cannolis in the air fryer and cook them for 5 to 7 minutes until the shells are firm and crisp.
- Remove the cannolis from the molds and allow them to cool completely on a wire rack.
Frying Instructions
- Add enough vegetable oil to a large pot or dutch oven to fill the pot to about 2 inches deep. Heat oil to 350°F.
- Lightly spray a cannoli tube with nonstick spray and loosely wrap a dough circle around it. Brush one end of the dough with egg white and press the other end on top, sealing it together on one side. Repeat with remaining dough.
- Use tongs to pick up the cannoli tubes and place in the hot oil. Fry until golden brown, about 1 to 2 minutes. Use the tongs to carefully remove shells and place on paper towels to absorb excess oil. If the shell does not slide off easily, use another set of tongs to carefully pull shells off of the tubes. Do not add too many shells a time to the oil as it will reduce the temperature. Keep the oil at 350°F. Let the tubes cool before wrapping dough on them again.
- Transfer shells to a rack to let cool completely before filling.
Baking Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Lightly spray a cannoli tube with nonstick spray and loosely wrap a dough circle around it. Brush one end of the dough with egg white and press the other end on top, sealing it together on one side. Repeat with remaining dough.
- Place on prepared baking sheet and bake for 15 to 17 minutes or until golden brown.
- Remove the cannolis from the molds and allow them to cool completely on a wire rack before filling.
Cannoli Filling
- Strain ricotta (allow time for this) if very wet or spread ricotta on paper towels to absorb excess moisture. I like to do a layer of paper towels on the bottom and another layer on top of the ricotta and gently press to release any extra moisture.
- Using a hand or stand mixer, whisk the heavy whipping cream on high speed until stiff peaks form, about 3 to 4 minutes.
- Fold in the strained ricotta, vanilla extract, cinnamon, and mini chocolate chips until incorporated.
- Transfer the mixture to a piping bag and set aside in the fridge until ready to use.
Coat & Assemble
- Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl. Brush the outside of the cannolis with melted butter and then roll in the cinnamon-sugar mixture.
- Use the piping bag with a tip to fill the cannolis. Sprinkle the ends of the cannolis with crushed pistachios or additional mini chocolate chips and serve immediately.
Nutrition
Calories: 198kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 78mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg