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Baileys cannoli served
Crunchy cannoli filled with Baileys mascarpone cream

Homemade cannoli with Baileys mascarpone cream

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Sicily meets Ireland. Cannoli (meaning 'little tubes') is a symbol of Sicily, a fried, blistered pastry shell traditionally filled with sweet ricotta. In this version, the filling gets a modern twist: the creaminess of mascarpone is enlivened by the cocoa-cream-whiskey aroma of Baileys Irish Cream. An elegant, grown-up dessert where the crunchy, rich pastry and the soft, alcoholic cream dance on the tongue.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian Fusion

Ingredients

Equipment Needed

  • Metal cannoli tubes (moulds)
  • Rolling pin
  • Large saucepan or deep fryer
  • Piping bag
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Sulphites

Instructions

1 ✓

The dough: knead the flour, 30g sugar, salt, butter, egg, and wine into an elastic, firm dough. Wrap in cling film and refrigerate for 30 minutes.

Tip: The acid and alcohol in the wine help create tiny bubbles (blisters) on the surface of the pastry during frying, making it extra crispy.
2 ✓

The cream: mix the mascarpone with the icing sugar, Baileys, and vanilla until smooth. Refrigerate.

Tip: Do not overbeat the mascarpone with a machine, as heat and mechanical action can cause it to split and become runny.
3 ✓

Roll the dough out very thinly (approx. 1-2 mm). Cut out 10 cm circles or squares.

Tip: If the dough is too thick, the inside will remain raw by the time the outside is cooked.
4 ✓

Wrap the dough sheets around the metal tubes. Brush the join with a little water or egg white and press firmly together.

Tip: If you don't stick it properly, it will open up in the hot oil and fall off the mould.
5 ✓

Heat the oil to 170-180°C. Fry the tubes for 2-3 minutes until golden brown and blistered. Remove to kitchen paper and let cool.

Tip: If the oil is too cold, the dough absorbs it; if too hot, it burns before cooking through.
6 ✓

When the pastry shells have completely cooled, carefully slide them off the metal.

Tip: When warm, the pastry is still fragile, wait patiently!
7 ✓

Just before serving, put the cream into a piping bag and fill the tubes. You can dip the ends in chocolate shavings.

Tip: Serve immediately to maintain the 'crispy shell - creamy centre' contrast.

Recipe FAQ

I don't have metal tubes, what should I do?
You can make a 'mould' from multi-layered, crumpled aluminium foil, but be careful not to squash it while frying.
Why did the pastry go soft?
Either it wasn't fried long enough, or you filled it too early. The moisture from the filling makes the crispy shell soggy in minutes!

Ingredients

  • 200 g Plain flour
  • 30 g Caster sugar
  • 30 g Butter (room temperature)
  • 1 whole Egg
  • 40 ml Dry white wine or Marsala
  • 1 pinch Salt
  • 250 g Mascarpone
  • 50 g Icing sugar
  • 40 ml Baileys Irish Cream
  • 1 tsp Vanilla extract
  • 500 ml Sunflower oil for frying