Cannolis with Cream Cheese
These iconic Italian pastries, a symbol of Sicilian cuisine, make for a fantastic treat that everyone will simply love.
Ingredients · Servings 12
- 12 cannoli shells
- 150 gr cream cheese
- 330 ml heavy cream (full fat)
- 40 gr powdered sugar
- 1 tbsp vanilla extract
- 30 gr honey
- 150 gr grated coconut
- sunflower oil
Method · 3 h 25 min
- In a deep frying pan, heat some sunflower oil over medium to high heat.
- Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper.
- Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry.
- Dip the cannoli into the grated coconut and then set aside.
- In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag.
- Fill the cannoli with the resulting cream and refrigerate for 3 hours.
- Serve the cannoli cold directly from the refrigerator.
Chef Giorgos Tsoulis has opted for a delicious, but super easy to make cream cheese filling and topped the fried cannoli with grated coconut for extra flavor. Enjoy!
Instructions
- In a deep frying pan, heat some sunflower oil over medium to high heat.
- Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper.
- Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry.
- Dip the cannoli into the grated coconut and then set aside.
- In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag.
- Fill the cannoli with the resulting cream and refrigerate for 3 hours.
- Serve the cannoli cold directly from the refrigerator.
