Cannolis with Cream Cheese

These iconic Italian pastries , a symbol of Sicilian cuisine , make for a fantastic treat that everyone will simply love.



Chef Giorgos Tsoulis has opted for a delicious, but super easy to make cream cheese filling and topped the fried cannoli with grated coconut for extra flavor. Enjoy!





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Cannolis with Cream Cheese Filling
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A delicious recipe for a classic Italian treat : cannolis filled with a easy, yet super tasty cream cheese filling.

Course Dessert Cuisine Italian

Prep Time 5 minutes minutes Cook Time 20 minutes minutes Waiting Time 3 hours hours Total Time 3 hours hours 25 minutes minutes

Servings 12 pieces

Author Giorgos Tsoulis


Ingredients 12 cannoli shells 150 gr cream cheese 330 ml heavy cream full fat 40 gr powdered sugar 1 tbsp vanilla extract 30 gr honey 150 gr grated coconut sunflower oil Metric – US Customary
Instructions In a deep frying pan, heat some sunflower oil over medium to high heat. Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper. Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry. Dip the cannoli into the grated coconut and then set aside. In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag. Fill the cannoli with the resulting cream and refrigerate for 3 hours. Serve the cannoli cold directly from the refrigerator.

Notes Chef’s tip: The cannoli should be consumed on the same day they are cooked, as if left in the fridge for a day they may unfold.




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