MOUTHWATERING LIMONCELLO CANNOLI
These limoncello cream cannoli are a spectacular treat that combines the iconic crunchy cannoli shell with a soft lemon cream filling infused with authentic Italian limoncello.
Perfect for special occasions or simply to elevate your sweet tooth, this recipe brings together a unique blend of textures and flavors that will satisfy every gluttonous palate.
Makes about 15 Cannoli
Cannoli Shells
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp butter, chilled and cubed
- 1 egg yolk
- 1/2 cup Marsala wine (or substitute with dry white wine)
- Vegetable oil, for frying (such as canola or peanut oil)
Limoncello Custard Filling
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Zest of 1 lemon
- 1/4 cup limoncello liqueur
- 1 cup heavy whipping cream (for folding into custard)
Garnishes (optional)
- Powdered sugar, for dusting
- Chopped pistachios or mini chocolate chips for decorating the ends
METHOD:
Prepare the cannoli shells.
In a large bowl, whisk together the flour, sugar, and salt.
Add the diced butter and rub it into the flour mixture with your fingers until coarse crumbs form.
Add the egg yolk and marsala a little at a time, mixing until the dough begins to come together. Knead until the dough is smooth, about 5 to 7 minutes.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
After resting, roll out the dough on a lightly floured surface to a thin sheet, about 1/8 inch thick. Cut out circles with a 4-inch cookie cutter.
Wrap each circle around a metal cannoli tube, sealing the edge with a drop of water.
Heat oil in a large pot or deep fryer to 350°F (175°C). Fry shells in batches until golden brown, about 2-3 minutes per shell. Remove and drain on paper towels.
Allow shells to cool completely before removing cannoli tubes.
Prepare the limoncello cream.
In a medium saucepan, heat the milk with the lemon zest over medium heat until the milk is almost boiling (do not boil it). Remove the zest and set aside.
In a separate bowl, beat the egg yolks and sugar until light and thick, then add the cornstarch and beat until smooth.
Slowly pour the hot milk into the egg mixture while continuing to beat, then return it to the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of a custard, about 5 to 7 minutes.
Remove from the heat and add the limoncello. Cover the custard with plastic wrap directly over the surface to prevent a skin from forming and allow it to cool completely in the refrigerator.
Once the custard has cooled, beat the whipping cream in a separate bowl until soft peaks form. Gently incorporate the whipped cream into the custard to create a light, creamy filling.
Assemble the cannoli
Fill a pastry bag with the limoncello cream filling and pour it into each cannoli.
Decorate the ends with chopped pistachios or mini chocolate chips, if desired.
Dust the cannoli with powdered sugar before serving.
Tips
These cannoli are best enjoyed the same day they are filled, to keep the shells crisp and fresh!
Limoncello Cannoli
Ingredients
Cannoli Shells
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp butter, chilled and cubed
- 1 egg yolk
- 1/2 cup Marsala wine (or substitute dry white wine)
- vegetable oil for frying
Limoncello Custard Filling
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 lemon, zested
- 1/4 cup limoncello liqueur
- 1 cup heavy whipping cream
Garnishes (Optional)
- powdered sugar for dusting
- chopped pistachios or mini chocolate chips for decorating
Instructions
Prepare the Cannoli Shells
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the diced butter and rub it into the flour mixture with your fingers until coarse crumbs form.
- Add the egg yolk and marsala a little at a time, mixing until the dough begins to come together. Knead until the dough is smooth, about 5 to 7 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
- Roll out the dough on a lightly floured surface to a thin sheet, about 1/8 inch thick. Cut out circles with a 4-inch cookie cutter.
- Wrap each circle around a metal cannoli tube, sealing the edge with a drop of water.
- Heat oil in a large pot or deep fryer to 350°F (175°C). Fry shells in batches until golden brown, about 2-3 minutes per shell. Remove and drain on paper towels.
- Allow shells to cool completely before removing cannoli tubes.
Prepare the Limoncello Cream
- In a medium saucepan, heat the milk with the lemon zest over medium heat until the milk is almost boiling (do not boil it). Remove the zest and set aside.
- In a separate bowl, beat the egg yolks and sugar until light and thick, then add the cornstarch and beat until smooth.
- Slowly pour the hot milk into the egg mixture while continuing to beat, then return it to the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of a custard, about 5 to 7 minutes.
- Remove from the heat and add the limoncello. Cover the custard with plastic wrap directly over the surface to prevent a skin from forming and allow it to cool completely in the refrigerator.
- Once the custard has cooled, beat the whipping cream in a separate bowl until soft peaks form. Gently incorporate the whipped cream into the custard to create a light, creamy filling.
Assemble the Cannoli
- Fill a pastry bag with the limoncello cream filling and pipe it into each cannoli shell.
- Decorate the ends with chopped pistachios or mini chocolate chips, if desired. Dust the cannoli with powdered sugar before serving.
- These cannoli are best enjoyed the same day they are filled, to keep the shells crisp and fresh.
