How to Make Cannoli Shells with Two Fillings without Egg and Wine Recipe
Try this recipe for making cannoli shells with two delicious fillings – a creamy mascarpone filling and a unique peanut butter Nutella filling – without using eggs or wine.
Try this recipe for making cannoli shells with two delicious fillings – a creamy mascarpone filling and a unique peanut butter Nutella filling – without using eggs or wine.
- for cannoli shells
- all purpose flour - 2 cup (32 tbs)
- sugar - 1 tablespoon
- unsweetened baking cocoa - 1 tablespoon
- ground cinnamon - 1/4 teaspoon
- salt - 1/2 teaspoon
- vegetable oil/olive oil - 3 tablespoon
- white wine vinegar - 1 teaspoon
- grape juice/water - 1/2 cup (8 tbs)
- oil - 1 cup (16 tbs) (for deep frying)
- for cream filling
- mascarpone cheese/cream cheese - 8 ounce
- powdered sugar - 2/3 cup (10.67 tbs)
- heavy whipping cream - 2 cup (32 tbs)
- orange extract - 2 drop (optional)
- orange zest - 1 tablespoon
- for peanut butter nutella filling
- peanut butter - 1/4 cup (4 tbs)
- nutella - 1/4 cup (4 tbs)
- powdered sugar - 2 tablespoon
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl, add in flour, salt, cinnamon powder and cocoa powder. Mix thoroughly.
- Add in the oil, water and white wine vinegar; mix well with hands.
- Drizzle grape juice little at a time and make dough. Cover with a damp cloth and let it rest for 5 – 10 minutes.
- After 10 minutes, make small balls from the dough and roll to make a sheet as shown in the video.
- Wrap around the cannoli mold and seal the edges with water. Heat oil in a deep pan and deep fry until crispy.
- Take out the cannoli shells over a kitchen towel and let it cool, after that transfer to a cooling wrack.
- Meanwhile, prepare the cream filling – using a stand mixer, cream together mascarpone cheese and powdered sugar.
- Pour in the heavy whipping cream and mix until it forms stiff peak.
- For the peanut butter nutella filling – in a medium bowl, mix together all the ingredients using a spoon.
- Fill the shells with cream filling or peanut butter nutella filling and garnish with some mini chocolate chips.
- Serve as dessert.
Swapping white wine vinegar for the traditional acidic element alters the dough's gluten development, yielding a surprisingly tender yet structurally sound pastry without relying on alcohol or eggs. Working in a compact kitchen requires strategic equipment use, particularly when frying pastry and whipping heavy cream simultaneously. Maintaining the frying oil at 350 degrees Fahrenheit prevents the cocoa-powder-infused dough from burning before the moisture fully evaporates from the thin sheets. Rolling the dough into uniform thickness ensures that every single cylinder crisps evenly in the hot oil without developing raw, chewy pockets in the center.
Pairing and Flavor Dynamics
Serving these crisp pastries demands careful thought about textural contrast and beverage pairings. The bitter notes from the unsweetened baking cocoa in the shell cut through the rich, dense fats of the mascarpone and heavy whipping cream, while the citrus lift from the orange zest balances the heavy dairy. Pouring a tart espresso or a robust dark roast coffee alongside the dessert provides a clean palate cleanser between bites of the sweet peanut butter Nutella filling. Acidity in the beverage pierces the stickiness of the hazelnut spread and stabilizes the dense profile of the fried pastry.
- Shells turning soft too quickly usually indicates they were filled too far in advance, allowing moisture from the dairy to compromise the crisp fried exterior.
- If the dough tears while wrapping around the metal molds, let it rest under the damp cloth for an additional five minutes to relax the gluten network.
- Stiff peaks for the mascarpone and heavy cream mixture require thoroughly chilled mixing bowls to prevent the dairy fats from separating during high-speed agitation.
