Cannolis

cannolis


crunch into a delicate cannoli shell bursting with creamy filling made from Spero Sunflower Cream Cheese.

serves 6. active time 50 min. total time 3 hr 40 min.


INGREDIENTS

Cannoli Shells

  • FLOUR: ½ cup unbleached, all-purpose, plus 2 tbsp (+ more for dusting!)
  • SUGAR: 1 tbsp 
  • SALT: ¼ tsp
  • COCONUT OIL: 1 tbsp (+ more for frying)
  • WHITE BALSAMIC VINEGAR: ½ tsp
  • SPARKLING MINERAL WATER: ¼ cup 

CANNOLI FILLING

  • Spero Sunflower™ Cream Cheese: 1 cup, The Original :D
  • POWDERED SUGAR: ⅔ cup 
  • PLANT-BASED MILK: 3-4 tbsp
  • WHITE BALSAMIC VINEGAR: ½ tsp 
  • VANILLA EXTRACT: 2 tsp 
  • MINI CHOCO CHIPS: 2 tbsp 
  • PISTACHIOS: 2 tbsp, roasted & chopped 

INSTRUCTIONS

CANNOLI SHELLS

  1. MELT 1 tbsp coconut oil.
  2. PULSE flour, sugar, & salt in a food processor. 
  3. ADD coconut oil, vinegar, & sparkling water & pulse until dough forms. 
  4. FLOUR a clean countertop. 
  5. PLACE dough onto floured surface and knead 10-12 times. *If dough is too sticky to handle, add flour 1 tbsp at a time as needed. 
  6. FLATTEN into a thick disk & wrap tightly in plastic wrap., then pop it in the fridge for 2-3 hours, until chilled. 
  7. FLOUR a clean countertop. 
  8. TURN chilled dough onto floured surface. 
  9. ROLL dough as thin as possible, about ⅛ inch, & use a biscuit cutter to cut 6 circles, approx. 4-5 inch. diameter. (Re-roll dough and cut more circles as needed!)
  10. WRAP cut circles around a cannoli tube (or aluminum foil!) & lightly wet the overlapping dough with a 
  11. HEAT approx. 1 inch of coconut oil in a heavy bottomed skillet over medium-high to approx. 350°F. 
  12. PLACE a wire cooling rack over a sheet pan.
  13. ADD cannolis to pan once hot & fry 1-2 min. per side. Work in batches & be careful not to burn!
  14. LIFT cannoli shells from skillet, allow excess oil to drip away, & transfer to cooling rack. 
  15. REMOVE cannoli tubes once cool! 

FILLING

  1. BLEND Spero Sunflower™ Cream Cheese powdered sugar, milk, vinegar, & vanilla extract in a blender or food processor.
  2. ADD 1-2 tbsp more milk to thin as needed. Mixture should feel just like cake frosting. :) 
  3. TRANSFER filling to a piping bag (or a plastic bag with the corner cut off!). 
  4. CHILL until cannoli shells are cool and ready to fill!

ASSEMBLY

  1. PIPE cannoli filling into cooled shells just before serving. 
  2. PRESS choco chips & pistachios on the end of cannolis (optional).
  3. INDULGE in your new fave crunchy, creamy, dreamy Cannolis!

do you have a recipe to share?

Leave a comment

Please note, comments must be approved before they are published

Sale

Unavailable

Sold Out