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Lemon cannoli served
Traditional bubbly pastry shells filled with light lemon mascarpone cream.

Lemon Cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
In this recipe, we go through the whole process, from making homemade dough to the cream. The dough's speciality is the added white wine; its acidity and the evaporation of alcohol are responsible for the blistered surface that is the trademark of cannoli. The mascarpone-based cream here is a richer, fattier alternative to ricotta, made light by the freshness of lemon.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 6 servings
🔥 Calories 390 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes
  • Deep pan or deep fat fryer
  • Kitchen thermometer
  • Piping bag

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Rub the flour with the butter, add sugar, salt, half the egg, and the wine. Knead into a stiff dough.

Tip: The acidity of the wine weakens the gluten, allowing the dough to be rolled thin.
2 ✓

Rest the dough wrapped in cling film in the fridge for 30 minutes.

Tip: Resting equalises the moisture in the dough.
3 ✓

Mix the mascarpone with the icing sugar, lemon zest, and lemon juice. Fill into a piping bag.

Tip: Do not overmix, as the mascarpone structure can collapse and become runny.
4 ✓

Roll the dough out very thinly, cut circles, wrap around the tubes, and glue with the remaining egg.

Tip: The ends of the dough should overlap, and sealing should be thorough.
5 ✓

Fry in 180°C oil until golden brown. Slide off the tube while still warm.

Tip: The sudden heat creates the blisters.
6 ✓

Fill the cooled tubes with the cream.

Tip: Only fill before serving so it stays crisp.

Recipe FAQ

Why did it open up during frying?
You didn't seal the join of the dough well enough, or egg got onto the metal. Use egg white as glue and press together firmly!
Can I use margarine instead of butter?
Better not. The taste and melting point of butter are important for the dough's crumbliness.

Ingredients

  • 200 g Plain flour
  • 30 g Caster sugar
  • 30 g Cold butter
  • 1 Egg (halved: for dough and glazing)
  • 40 ml Dry white wine
  • 1 pinch Salt
  • 250 g Mascarpone
  • 40 g Icing sugar
  • 1 tsp Grated lemon zest
  • 1 tbsp Lemon juice
  • 500 ml Oil for frying