Sunflower Butter Filled Homemade Cannoli
15 mins prep10 mins cook
Homemade Cannoli filled with creamy Sunflower Butter. Mascarpone and Sunflower Butter filling inside a homemade cannoli shell.
0 servings
What you need
1 ½ cup all purpose flour
2 tbsp granulated sugar
½ tsp cinnamon
¼ tsp nutmeg
⅙ tsp salt
3 tbsp unsalted butter
1 egg
3 tbsp dry white wine
½ cup sunbutter
½ cup mascarpone
3 tbsp almond milk
3 cup powdered sugar
Instructions
1 Whisk together flour, salt, nutmeg, and cinnamon in medium bowl. 2 Add chunks of butter and mix together with hands until resembles cornmeal. 3 Stir in egg with wooden spoon. 4 Pour white whine onto the mixture and work together with hands until forms a smooth dough. 5 Form into a large ball, cover with plastic wrap and place in the fridge. 6 Chill for 1 hr. Meanwhile make your filling. 1 In the bowl of a stand mixer whisk together mascarpone, Sunbutter, and almond milk until creamy. 2 Slowly add the powdered sugar while continuing to mix on medium speed. 3 Place bowl of filling in the fridge for 30 minutes. 4 Prepare your cannoli frying station. 5 Fill a medium pot 3/4 full with sunflower oil and heat to 360 degrees. 6 Lightly sprinkle working surface with flour. 7 Remove dough from fridge and cut in half. 8 Roll each half into a very thin 1/8 inch rectangular oval. 9 You can also pass your dough through a pasta roller, using the first two thickness settings. 10 Take your 4 inch cutter and cut out rounds. 11 Repeat with second half of dough. 12 Take excess dough reform into ball and cut more circles. 13 You should end up with about 20 dough rounds. 14 Gently shape each round into a longer oval, being careful not to teat them. 15 Wrap around the cannoli mold lengthwise. 16 Brush a small amount of egg white onto the edged that meet to seal them together. 17 Gently submerge each shell using a pair of tongs. (try to grip the edge of the mold and not the dough itself) 18 Cook 2-3 minutes until crispy and light golden brown. 19 Place cooked shells on a paper towel lines cookie sheet to cool and drain excess oil. 20 Once the shells are cooled, gently grip the mold with your fingers and slide the shells off. Fill your Cannolis 1 Transfer filling to a large piping bag. You can choose to you a decorative tip or simply cut the end of your plastic piping bag and pipe with no tip. 2 Starting from one end fill until Sunbutter cream runs out the end. Flip cannoli around and fill other side. 3 Dust the tops of your cannolis with powdered sugar. 4 Serve immediately or store in air tight container in the fridge. 5 . 6 .View original recipe