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Cinnamon cannoli served
Crisp Italian pastry shell filled with mascarpone cinnamon cream

Cinnamon cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The warmth of cinnamon meets Italian elegance. While classic cannoli tend towards citrus and pistachio notes, this version brings autumn-winter flavours. The wine mixed into the dough and the bubbles formed during frying ensure crispness, while the cream is softly spiced. The perfect accompaniment to hot tea or mulled wine.
🕒 Prep Time 1 hr 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 6 servings
🔥 Calories 340 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Cannoli tubes (metal)
  • Rolling pin
  • Piping bag
  • Deep fryer or pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

For the dough, rub the flour, sugar, and salt with the cold butter. Add the egg yolk and wine, knead together, then rest in cling film in the fridge for 30 minutes.

Tip: During resting, the flour particles absorb moisture, making the dough smoother and easier to roll (hydration).
2 ✓

For the filling, mix the mascarpone until smooth with the icing sugar, vanilla, and 1 teaspoon of cinnamon. Refrigerate.

Tip: Cold cream is more stable and easier to pipe.
3 ✓

Roll out the dough paper-thin. Cut squares or circles, wrap around the tubes, and seal the edges with egg white.

Tip: Dough thickness is key: if thick, it won't cook through properly and will be hard, not crisp.
4 ✓

Fry the shells in hot oil until golden brown. Let them drain and cool, then carefully remove the tubes.

Tip: The sudden heat turns the liquid in the dough into steam, blowing up the characteristic bubbles.
5 ✓

Fill the shells with the cream just before serving and dust with the remaining cinnamon.

Tip: This keeps the pastry crisp while the cream remains cool and soft.

Recipe FAQ

The cream split.
Mascarpone shouldn't be over-beaten as the whey separates. Just fold the ingredients together!
The shell didn't bubble.
The dough probably wasn't rolled thin enough, or the oil wasn't hot enough. The acidity of the wine is also needed for the bubbles.

Ingredients

  • 200 g Plain flour
  • 30 g Granulated sugar (for the dough)
  • 30 g Butter (cold)
  • 1 pc Egg (separated)
  • 50 ml Dry white wine
  • 1 pinch Salt
  • 250 g Mascarpone
  • 50 g Icing sugar (for the filling)
  • 1 tsp Vanilla extract
  • 2 tsp Ground cinnamon (half for cream, half for dusting)
  • 500 ml Oil (for frying)