Caramel Apple Cannoli

Caramel Apple Cannoli


Traditional Cannoli Shells

(Makes about 12)

  • 3 cups flour

  • 1/4 cup sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons shortening

  • 2 eggs, well beaten

  • 2 tablespoons white vinegar

  • 2 tablespoons cold water

  • 1 egg white, slightly beaten

  • Vegetable oil for deep frying


  • 2 cups ricotta cheese

  • 1/2 cup cream cheese

  • 1/2 cup sugar

  • 1/2 tablespoon vanilla

  • 1 teaspoon of cinnamon

  • 1/2 cup unsweetened applesauce

Caramel Sauce:

  • 1 cup sugar

  • 1 tablespoon light corn syrup

  • 1/4 cup water

  • 1/2 cup heavy cream, warmed

  • 2 tablespoons unsalted butter, room temperature

  • Pinch of salt

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped peanuts for garnish

  • Confectioners’ sugar for dusting


Traditional Cannoli Shells

  1. Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs.  Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes.

  2. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan  to 360 degrees F.

  3. Roll chilled dough on a lightly floured surface to 1/8-inch thickness.

  4. Use a 4 to 4.5-inch circle cookie cutter to cut the dough into rounds. Wrap the dough rounds loosely around the tubes, slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes.  Cool shells completely. Continue forming and frying cannoli shells.

To make the filling:

  1. Combine all the filling ingredients in a bowl.

  2. Refrigerate for 30 minutes.

To make the caramel sauce:

  1. In a saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened.  Place a candy thermometer in the saucepan so that the tip is immersed in the sugar mixture.

  2. Place the saucepan over medium-high heat, stirring constantly, until the mixture comes to a boil.  Stop stirring and allow the mixture to boil undisturbed until it turns a deep golden brown, about 10 minutes. The temperature should be about 300 degrees F.

  3. Remove the saucepan from the heat and slowly and carefully pour the warm cream into the caramel.  Be careful because the mixture will bubble and foam.

  4. With a wooden spoon or heat-resistant spatula, stir the mixture until smooth.  Stir in the butter and salt.  Allow the mixture to cool for 3 minutes and then stir in the vanilla.  If the caramel sauce begins to harden too much before serving, simply place it over low heat and stir until it is of drizzling consistency.

To serve the cannoli:

  1. Fill the cannoli shells just before serving to prevent the shells from becoming soggy.  Put the filling in a pastry bag and fill the shells by piping the filling in one end and then the other.  Sprinkle the exposed filling at each end of the cannoli with some of the chopped peanuts.  Place each filled cannoli on a serving dish.  Sprinkle the top with confectioners’ sugar.  Drizzle some of the caramel sauce over the top

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