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