Homemade Strawberry Cannoli make the perfect Classic Italian Dessert. A crisp crunchy shell is filled with a creamy fresh strawberry filling. A delicious Summer Dessert Recipe.
If you ask an Italian what their favourite dessert is, I’m quite sure most would say Cannoli! Whether it’s filled with the traditional Ricotta filling, Italian Pastry Cream or even a simple Mascarpone Cream, Cannoli are always the first to be eaten.
Where do Cannoli come from?
Cannoli are originally from Sicily and were once prepared for Carnival Time, but of course now they are made and sold all over Italy and the world.
How to make Cannoli Shells:
- In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and add the butter, egg and wine mixing with a fork.
- Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough. Wrap in plastic and refrigerate for 20 minutes.
- Remove the dough from the fridge, lightly oil and flour 18 Cannoli Tubes.
- Roll dough out very thin and cut with a round cookie cutter (medium size), wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly) or water to seal the edges.
- Bake for approximately 15 minutes or until pastry is golden.
- Let the shells cool before filling, they should be filled just before serving.
What if you don’t have Cannoli tubes?
If you don’t have the Cannoli Tubes you can make your own with rolled up pieces of foil, just be sure to lightly grease and flour before wrapping the dough.
A Pasta Machine makes the work of rolling out the dough a lot easier!
Baked or Fried Cannoli Shells?
I baked these shells but if you prefer the traditional fried Cannoli, then fill a medium sized pot with 1/3 vegetable oil and heat to 350F / 180C degrees. Carefully place 1 or 2 shells at a time in the oil. They should take about 60 seconds to cook, they will be covered in bubbles and blisters when done. Be sure not to let the oil go over 350F / 180C.
Remove to a paper towel lined plate, let cool before filling. The baked shells will keep for 3-4 days in an airtight container.
I decided to make 2 types of Strawberry fillings, a thick Mascarpone and Cream with small pieces of strawberries and another Mascarpone and Cream filling with pureed strawberries, and to thicken it I added a little gelatine.
I filled 9 shells with each filling, if you want to use only one filling, then double the recipe.
Can the Cannoli be made a head of time?
The Strawberry Cream can be kept in the refrigerator covered for 2-3 days. The Shells can be stored in an airtight container for up to 3-4 days.
Can Cannoli Shells be Frozen?
Cannoli shells can be frozen, be sure to place in an airtight container or freezer bag. I don’t recommend freezing the Mascarpone filling because Mascarpone does not freeze well, it will separate. The shells will last 10-12 months in the freezer.
More Cannoli Recipes:
However you make these Strawberry Cannoli, fried or baked with a Strawberry filling and sprinkled with powdered sugar or drizzled with Chocolate I hope you enjoy them as much as we did! Enjoy.
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Homemade Strawberry Cannoli
Ingredients
FOR THE CANNOLI SHELLS
- 1 1/3 cups all purpose flour (173 grams)
- 2 tablespoons sugar
- 1/2 tablespoon cocoa
- 1-2 tablespoons butter softened
- 1 egg
- 2 tablespoons dry white wine or Marsala*
*A white grape juice can be used as a substitute.
STRAWBERRY FILLING WITH GELATINE
- 1/2 tablespoon gelatine
- 3/4 cup whole/whipping cream (divided) (110 grams)
- 1/2 cup mascarpone (125 grams)
- 1 -2 tablespoons powdered / icing sugar
- 1/3 cup pureed strawberries (3 large)
STRAWBERRY FILLING WITHOUT GELATINE
- 1/2 cup mascarpone (125 grams)
- 3/4 cup whole/whipping cream (110 grams)
- 1-2 tablespoons powdered / icing sugar
- 1/4-1/2 cup chopped strawberries (40-60 grams)
Instructions
FOR THE CANNOLI SHELLS
- Lightly grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. 5 Minutes before removing the dough from the fridge Pre-heat oven to 350F / 180C.
- In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and add the butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Move the dough to a lightly floured flat surface and gently knead to form a smooth compact dough.
- Wrap the dough in plastic and refrigerate for 20 minutes. Remove the dough from the fridge. Roll dough out very thin* and cut with a round cookie cutter (3 1/2″ / 9 cm), wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly) or water to seal the edges. Bake for approximately 15 minutes or until pastry is golden.Let the shells cool before filling, they should be filled just before serving.
*If you have a pastry machine you can use that to roll out the dough.
STRAWBERRY FILLING WITH GELATINE
- In a small pot mix the gelatine and 3 tablespoons of cream, let sit for 5 minutes. Then heat on low/medium until gelatine melts, do not boil. Add a tablespoon of mascarpone creamed mixture and stir to combine.
- Beat the remaining cream, mascarpone and sugar until soft peaks form, then add the gelatine mixture and pureed strawberries, beat on medium until combined 30 seconds. Place in a bowl cover with plastic and refrigerate for at least 4 hours or until thickened.
STRAWBERRY FILLING WITHOUT GELATINE
- Beat mascarpone, cream and sugar until very thick, fold in chopped strawberries. Refrigerate until ready to use.
- With a large tip fill a pastry bag with filling and fill cooled pastry shells. Dust with powdered sugar or drizzle with melted chocolate. Serve immediately.
Donna T says
I suppose anyone could copy down a recipe. That is not what you do. I love the way you give the instructions for your recipes. I almost feel like I’m in a cooking class with an excellent instructor.
Rosemary says
Hi Donna, thanks so much, your comment made my day. Take care.
Janet says
These are so amazingly good!! I was so happy to be there to try them. Awesome job!!!!
Rosemary says
Hi Janet, thanks so glad you were here to taste them too! Good rolling out job!