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Bourbon vanilla cannoli served
Crispy Italian shell filled with Bourbon vanilla mascarpone cream

Bourbon Vanilla Cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Cannoli is Sicily's iconic sweet, featuring a crispy, blistered shell. The 'Bourbon' here refers to the vanilla variety that adds a deep, spicy character to the light mascarpone cream. The distinctive texture of the shell comes from added wine or vinegar, which creates tiny steam bubbles during frying, making the crust irresistibly crunchy.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes
  • Rolling pin or pasta machine
  • Pot for frying
  • Piping bag
  • Round cutter (approx. 4 inches)

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Rub the flour and cold butter together. Add sugar, salt, half the beaten egg, and wine. Knead into a stiff, smooth dough.

Tip: The acidity of the wine weakens gluten, allowing the dough to be rolled thin and blister during frying.
2 ✓

Wrap dough in plastic and rest in the fridge for at least 30 minutes.

Tip: Resting relaxes the dough, distributing moisture so it's easier to roll without springing back.
3 ✓

Roll dough very thin (approx 1/16 inch or 1-2mm) and cut out 4-inch circles.

Tip: The thinner the dough, the crispier the result.
4 ✓

Wrap dough circles around metal tubes. Brush the overlapping edge with remaining egg and seal firmly.

Tip: Don't get egg on the metal tube, or the dough will stick to it.
5 ✓

Heat oil to 350°F (180°C) and fry shells until golden brown. Drain on paper towels and carefully remove molds while still warm.

Tip: If cooled, shells might crack when removing the form. Hot oil evaporates alcohol in the dough, causing bubbles.
6 ✓

Whip mascarpone with powdered sugar and vanilla, then transfer to a piping bag.

Tip: Don't overbeat or mascarpone can separate and become runny.
7 ✓

Fill cooled shells with cream just before serving and dust with powdered sugar.

Tip: Fresh filling preserves the contrast between the crunchy shell and creamy center.

Recipe FAQ

Why did the shell get soft?
Only fill the shells immediately before serving! Moisture from the cream makes the crispy shell soggy within minutes.
I don't have metal forms, what now?
You can make cylinders from aluminum foil, though they hold heat less effectively, making frying a bit trickier.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 2 tbsp Sugar
  • 2 tbsp Cold Butter
  • 1 large Egg (divided: half for dough, half for wash)
  • 3 tbsp Dry White Wine
  • 1 pinch Salt
  • 1 cup Mascarpone (8 oz)
  • 1/3 cup Powdered Sugar
  • 2 tsp Bourbon Vanilla Extract (or bean seeds)
  • 2 cups Vegetable Oil for frying