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Marilyns Treats

December 16, 2016 · 26 Comments

Cinnamon Sugar Cannoli

Cookies· Recipe Archive

Churros meet cannoli in this light taste sensation! #cinnamon #cannoli #churro
If you like a sweet finger food, then you have probably tasted a cannoli. A lightly fried shell rolled and filled with a cheesy cream filling is just the beginning of this heavenly treat. Sometimes chocolate chips or nuts are dipped onto the ends. This recipe though is a bit different. Cinnamon and sugar is added to the filling as well as being rolled o to the shell. If you like churros then you are going to love this. You need to experience the tasty goodness this spinoff of the traditional cannoli provides! #cinnamon #cannoli #churro

If Toasting Nuts gets you wanting more see my Banana Walnut Bread Or these Sugar Cinnamon Cannoli!

Churros meet cannoli in this light taste sensation! #cinnamon #cannoli #churro

Cinnamon Sugar Cannoli

Churros meet cannoli in this light taste sensation! #cinnamon #cannoli #churro
5 from 1 vote
Print Pin Rate
Course: Bakery
Cuisine: American
Keyword: holiday, nuts
Method: Fry
Skill Level: Advanced
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Adjust Servings: 24
Calories: 374kcal
Author: Marilyn

Ingredients

Shells:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons unsalted butter cut into small pieces
  • 1 egg yolk
  • 1/2 cup dry white wine

Filling:

  • 2 cups ricotta cheese preferably whole milk
  • 3/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 cup heavy cream
  • 1/4 cup small semisweet chocolate chips optional
  • 1 lemon
  • 1 quart canola oil for frying
  • Flour for rolling
  • 1 egg lightly beaten, for egg wash
  • Powdered sugar for dusting

Instructions

For the shell dough:

  • In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling:

  • In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips is using. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells:

  • In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis:

  • Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. Serve immediately.

Notes

Cook's Note: Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
 
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Nutrition

Serving: 1g | Calories: 374kcal (19%) | Carbohydrates: 44g (15%) | Protein: 10g (20%) | Fat: 17g (26%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 36mg (12%) | Sodium: 88mg (4%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankAkaleistar says

    January 4, 2017 at 10:51 PM

    That looks yummy!

    Reply
    • blankMarilyn says

      January 5, 2017 at 3:41 PM

      Thank you for the kind comment! Have a great week!

      Reply
  2. blankLisa/Syncopated Mama says

    December 28, 2016 at 7:02 PM

    Mmmm, these sound like a fun treat to make some day! So glad you shared the recipe with us at #FridayFrivolity this week and hope you had a fabulous Christmas!

    Reply
    • blankMarilyn says

      December 28, 2016 at 9:55 PM

      They are true heaven. Thank you Lisa. Happy New Year!

      Reply
  3. blankMiz Helen says

    December 27, 2016 at 11:35 PM

    We love Cannolies they are always a very special treat. Your recipe will be wonderful! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
    Miz Helen

    Reply
    • blankMarilyn says

      December 28, 2016 at 12:19 PM

      These are so special. Thank you Miz Helen!

      Reply
  4. blankGrandmas House DIY says

    December 27, 2016 at 11:19 AM

    This looks to die for! Thank you for sharing with us at the To grandma’s house we go link party last week, you will be featured in tomorrow’s party, hope to see you there!

    Reply
    • blankMarilyn says

      December 27, 2016 at 3:25 PM

      Thank you so much for the feature! I won’t miss the party!

      Reply
  5. blank[email protected] better way to homeschool says

    December 21, 2016 at 2:29 PM

    Pinning this now!
    I love churros, love cannoli’s, love sweets, love ricotta!

    Reply
    • blankMarilyn says

      December 21, 2016 at 3:13 PM

      These were made for you! Thx and Happy Holiday!

      Reply
  6. blankCharlotte Burkholder says

    December 21, 2016 at 12:56 PM

    If I’ve had cannoli it isn’t often. And not a homemade one. Feel free to ship me some. 😉 Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again!

    Reply
    • blankMarilyn says

      December 21, 2016 at 3:05 PM

      I can just see your kids burying their tongues in these to get out the cream! Merry Christmas Charlotte!

      Reply
  7. blankSue says

    December 20, 2016 at 8:44 PM

    Delicious Marilyn. thanks for being such a fantastic co-host and sharing your recipes at Over the Moon. Merry Christmas and have a fabulous New Year.

    Reply
    • blankMarilyn says

      December 20, 2016 at 8:54 PM

      Thanks Sue. I am blessed to have met you. Merry Christmas and Zhappy New Year to you and your family!

      Reply
  8. blankCourtney says

    December 20, 2016 at 7:45 PM

    Yum! I’ve never made my own cannoli before, but you’re making me want to give it a try! 🙂

    Reply
    • blankMarilyn says

      December 20, 2016 at 8:42 PM

      You have to try! These are good.

      Reply
  9. blankSarah Bell says

    December 20, 2016 at 6:50 PM

    Love cannolis! Have never made them before but I would love to try out your recipe – thanks for sharing 🙂 Happy Holidays!

    Sarah Bell
    Trendy & Tidy

    Reply
    • blankMarilyn says

      December 20, 2016 at 8:41 PM

      These are so good. Even if they aren’t pretty they still taste good!

      Reply
  10. blankJulie says

    December 20, 2016 at 1:15 PM

    I’ve always wanted to try to make cannoli, your recipe and instructions make it sound easy enough for me to try!

    Reply
    • blankMarilyn says

      December 20, 2016 at 1:19 PM

      It isn’t hard. Roll it around a thin rolling pin if you don’t have a mold. Enjoy!

      Reply
  11. blankMelissa Ruddy says

    December 19, 2016 at 6:32 PM

    Oh Marilyn! These look amazing. Each week you post another recipe I have to try.

    Reply
    • blankMarilyn says

      December 19, 2016 at 9:24 PM

      Lol! I truly don’t want to banish you to the kitchen! I am glad you like them. Merry Christmas to you and your family.

      Reply
  12. blankAmy says

    December 18, 2016 at 7:25 PM

    These sound soooo good. I will be trying them soon. Thanks for sharing on Over the Moon and for hosting.

    Reply
    • blankMarilyn says

      December 18, 2016 at 7:55 PM

      You are very welcome Amy! Enjoy. Merry Christmas to you and your family!

      Reply
  13. blankMother of 3 says

    December 18, 2016 at 2:21 PM

    That sounds so good! I love churros. Pinned.

    Reply
    • blankMarilyn says

      December 18, 2016 at 7:54 PM

      Thank you so much! These melt in your mouth. Merry Christmas to you and your family!

      Reply

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