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Rum and raisin cannoli served on a plate
Crispy cannoli shells filled with creamy mascarpone and rum-soaked raisins

Rum & raisin cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
While classic cannoli filling features candied fruits, adding rum-soaked raisins brings a deeper, more aromatic twist to the recipe. The secret to the pastry lies in using wine (or vinegar): the acidic environment weakens the flour's gluten structure, and the gas bubbles created during frying make the shell blistered and brittle. This 'bubbly' texture is the hallmark of a proper cannoli.
🕒 Prep Time 1 hr 50 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes (moulds)
  • Saucepan for deep frying
  • Kitchen thermometer
  • Piping bag

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Soaking: Soak the raisins in the rum for at least 30 minutes.

Tip: Rehydration makes the fruit soft and transforms it into a flavour bomb.
2 ✓

Making the dough: Rub the cold butter into the flour with the sugar and salt. Add the egg and wine. Knead into a firm dough, wrap in cling film, and refrigerate for 30 minutes.

Tip: During resting, the flour particles fully hydrate and the gluten relaxes, allowing the dough to be rolled out without shrinking back. The acidity of the wine helps blistering.
3 ✓

Shaping: Roll out the dough very thinly (approx. 1-2 mm). Cut out 10 cm circles or squares. Wrap around the mould, brush the join with a little water or egg white, and press together.

Tip: Only brush the join! If glue gets on other parts of the mould, you won't be able to slide the fried pastry off.
4 ✓

Frying: Heat the oil to 180°C. Fry the tubes until golden brown (approx. 1-2 minutes). Drain on kitchen paper.

Tip: If the oil isn't hot enough, the pastry will be greasy. If too hot, it will burn before cooking through.
5 ✓

Cream: Whisk the mascarpone with the icing sugar. Drain the raisins (you can add the remaining rum to the cream to taste) and mix them in.

Tip: Do not overbeat the mascarpone!
6 ✓

Filling: Only fill the cooled pastry shells with the cream just before serving, and dust with icing sugar.

Tip: The crisp shell is sensitive to moisture.

Recipe FAQ

I don't have metal tubes, what should I use?
You can make cylinders from scrunched-up thick aluminium foil, but be careful as they can deform more easily during frying.
Why did the pastry go soft after frying?
Likely the oil wasn't hot enough and the pastry absorbed it. Or you left them to cool in a humid place instead of an airtight container.

Ingredients

  • 200 g Plain flour
  • 30 g Granulated sugar
  • 30 g Butter (cold)
  • 1 whole Egg
  • 40 ml White wine (dry)
  • 1 pinch Salt
  • 100 g Mascarpone
  • 30 g Icing sugar
  • 40 ml Rum
  • 40 g Raisins
  • 500 ml Oil for frying