Creamy Cannolis
cannolis
crunch into a delicate cannoli shell bursting with creamy filling made from Spero Sunflower Cream Cheese.
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
DO ITTT
CANNOLI SHELLS
- MELT 1 tbsp coconut oil.
- PULSE flour, sugar, & salt in a food processor.
- ADD coconut oil, vinegar, & sparkling water & pulse until dough forms.
- FLOUR a clean countertop.
- 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.
- FLATTEN into a thick disk & wrap tightly in plastic wrap., then pop it in the fridge for 2-3 hours, until chilled.
- FLOUR a clean countertop.
- TURN chilled dough onto floured surface.
- 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!)
- WRAP cut circles around a cannoli tube (or aluminum foil!) & lightly wet the overlapping dough with a
- HEAT approx. 1 inch of coconut oil in a heavy bottomed skillet over medium-high to approx. 350°F.
- PLACE a wire cooling rack over a sheet pan.
- ADD cannolis to pan once hot & fry 1-2 min. per side. Work in batches & be careful not to burn!
- LIFT cannoli shells from skillet, allow excess oil to drip away, & transfer to cooling rack.
- REMOVE cannoli tubes once cool!
FILLING
- BLEND Spero Sunflower Cream Cheese powdered sugar, milk, vinegar, & vanilla extract in a blender or food processor.
- ADD 1-2 tbsp more milk to thin as needed. Mixture should feel just like cake frosting. :)
- TRANSFER filling to a piping bag (or a plastic bag with the corner cut off!).
- CHILL until cannoli shells are cool and ready to fill!
ASSEMBLY
- PIPE cannoli filling into cooled shells just before serving.
- PRESS choco chips & pistachios on the end of cannolis (optional).
- INDULGE in your new fave crunchy, creamy, dreamy Cannolis!