CHURRO CANNOLI RECIPE

Churro Cannolis: An Irresistible Fusion of Italian and Mexican Flavors

Cannolis are a quintessential Italian dessert, known for their crisp, deep-fried shells filled with a luscious, creamy ricotta filling. Traditionally, they hail from Sicily and are often garnished with a variety of toppings like chocolate chips, pistachios, or candied fruit. However, in this recipe, we add a delightful twist by incorporating the beloved flavors of churros. Churros, a popular Mexican treat, are characterized by their crispy, sugary exterior and soft interior. By combining these two iconic desserts, we create Churro Cannolis—an innovative and delectable treat that brings together the best of both worlds.

Ingredients Overview

To create Churro Cannolis, you’ll need a mix of basic pantry ingredients for the shells, a few key components for the filling, and some additional items for coating and garnishing. Here’s a breakdown:

Cannoli Shells:

• All-purpose flour: The base of the dough.
• Granulated sugar: Adds a hint of sweetness to the shells.
• Salted butter: Provides richness and aids in creating a tender dough.
• Egg: Used separately; the yolk goes into the dough, while the white is used for sealing the shells.
• Marsala wine: A traditional ingredient that adds flavor and helps achieve a flaky texture.

Cannoli Filling:

• Heavy whipping cream: Whipped to stiff peaks, giving the filling its airy texture.
• Ricotta cheese: Strained to remove excess moisture, ensuring a thick and creamy filling.
• Vanilla extract: Adds depth of flavor.
• Ground cinnamon: Enhances the sweetness and complements the churro theme.
• Mini chocolate chips: For a touch of chocolatey goodness.

Cinnamon Sugar Coating:

• Butter: Melted and used to coat the cannolis.
• Granulated sugar and ground cinnamon: Mixed together to create the signature churro coating.

Garnish:

• Finely chopped pistachios or mini chocolate chips: Optional, but they add a delightful crunch and extra flavor.

Instructions for Perfection

Preparing the Cannoli Shells

1. Making the Dough: Start by adding the flour, sugar, and butter to the bowl of a food processor. Pulse until the mixture forms small, pea-sized pieces. This step ensures that the butter is evenly distributed, which is crucial for achieving a flaky texture in the final product.
2. Forming the Dough Ball: Pulse in the egg yolk and Marsala wine until a ball of dough forms. The Marsala wine not only imparts flavor but also helps to create a light, airy dough. Once the dough comes together, remove it from the food processor and wrap it tightly in plastic wrap. Chill in the fridge for at least 30 minutes, or up to 4 hours, to allow the gluten to relax and the flavors to meld.
3. Rolling and Cutting: After chilling, roll the dough out on a lightly floured surface until it is about 1/8 to 1/16 inch thick. Use a round cookie cutter to cut out 3-inch circles. This size is perfect for achieving the right balance of crispy shell and creamy filling. Gather any leftover dough, roll it out again, and cut more circles until all the dough is used.
4. Forming the Cannoli Shells: Lightly spray a cannoli tube with nonstick spray and loosely wrap a dough circle around it. Brush one end of the dough with beaten egg white and press the other end on top to seal it. This step ensures that the shells hold their shape during cooking.

Cooking Methods

You have three options for cooking the cannoli shells: air frying, deep frying, or baking. Each method has its own benefits and results in slightly different textures.

1. Air Frying: Preheat your air fryer to 400°F. Place the wrapped cannoli tubes in the air fryer and cook for 5 to 7 minutes until the shells are firm and crisp. This method is a healthier alternative to deep frying, as it requires less oil.
2. Deep Frying: Heat enough vegetable oil in a large pot or Dutch oven to fill it about 2 inches deep. Heat the oil to 350°F. Carefully place the wrapped cannoli tubes in the hot oil and fry until golden brown, about 1 to 2 minutes. Use tongs to remove the shells and place them on paper towels to absorb excess oil. Deep frying yields the crispiest results.
3. Baking: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and place the wrapped cannoli tubes on it. Bake for 15 to 17 minutes or until golden brown. Baking is the easiest method and produces a slightly softer shell compared to frying.

Making the Cannoli Filling

1. Straining the Ricotta: Before starting, ensure that the ricotta cheese is well-strained to avoid a runny filling. Spread the ricotta on paper towels to absorb excess moisture. This step is crucial for achieving a thick, creamy filling.
2. Whipping the Cream: Using a hand or stand mixer, whip the heavy whipping cream on high speed until stiff peaks form, about 3 to 4 minutes. This gives the filling its light, airy texture.
3. Combining Ingredients: Fold in the strained ricotta, vanilla extract, ground cinnamon, and mini chocolate chips until fully incorporated. Transfer the mixture to a piping bag and refrigerate until ready to use.

Assembling the Churro Cannolis

1. Coating the Shells: Just before serving, melt the butter in a large bowl. In another bowl, combine the granulated sugar and ground cinnamon. Brush the outside of each cannoli shell with melted butter, then roll in the cinnamon-sugar mixture to coat. This step transforms the cannolis into churro-like treats with a delightful crunchy exterior.
2. Filling the Cannolis: Use the piping bag to fill each shell with the ricotta mixture. For an extra touch, sprinkle the ends with finely chopped pistachios or additional mini chocolate chips.
3. Serving: Churro Cannolis are best enjoyed immediately after filling, while the shells are still crisp, and the filling is fresh. The contrast between the crunchy shell and creamy filling is simply irresistible.

Tips for Success

• Chill the Dough: Don’t skip the chilling step. It helps to relax the gluten and makes the dough easier to roll out.
• Strain the Ricotta: Properly straining the ricotta is key to a thick, creamy filling.
• Use a Food Processor: A food processor ensures that the butter is evenly distributed throughout the dough, resulting in a flaky texture.
• Serve Fresh: Fill the cannolis just before serving to maintain the crispness of the shells.

Variations and Serving Suggestions

• Chocolate-Dipped Shells: For an extra indulgent treat, dip the ends of the cannoli shells in melted chocolate before coating with cinnamon sugar.
• Flavored Fillings: Experiment with different flavors in the filling, such as adding citrus zest, almond extract, or even a touch of espresso powder.
• Decorative Garnishes: Get creative with the garnishes. In addition to pistachios and chocolate chips, consider using colorful sprinkles, crushed nuts, or even a drizzle of caramel sauce.

Conclusion

Churro Cannolis are a delightful fusion of two beloved desserts, offering a unique twist on the classic Italian treat. Whether you choose to deep fry, air fry, or bake the shells, the result is a deliciously crispy exterior coated in cinnamon sugar, filled with a creamy ricotta mixture that’s sure to satisfy your sweet tooth. Perfect for any occasion, these cannolis are a testament to the endless possibilities of culinary creativity. Enjoy the process of making them, and most importantly, savor every bite of this delectable dessert.