I have shared my love of Cannoli’s and my explorations making homemad cannoli’s on my Cannoli Cream Recipe. Well this recipe is a one of my experiments to create the perfect homemade cannoli. Well these shells turned out to be very labor intensive and way to delicate. But the flavor is incredible. Because they where difficult to roll in to tube I also formed them into tart cups. These are truly a labor of love and take 3 – 5 hours to complete. The flavor and textures together are AMAZING if you have to time and patients it needs to make them.
1 ½ cup unsweetened shredded coconut
1 cup oat flour (wheat or white flour works as well)
1 cup brown sugar
1 cup rolled oats
¾ cup Choffy Grinds (post brew)
½ cup butter
¼ cup brewed Choffy
¼ Corn Syrup
1 tsp baking soda
More Choffy if needed
1 cup White Chocolate Chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).
Add the coconut, flour, brown sugar, rolled oats, and Choffy grinds to the large mixing bowl and stir to combine.
In a small saucepan, melt the butter, brewed Choffy, and corn syrup together, boiling. Remove from heat. Add the soda into the melted butter mixture. (the soda will cause the mixture to bubble and expand).
Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more brewed Choffy (I added about a tablespoon).
Form 1 inch size ball, place four onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).
Bake the biscuits in preheated oven for 10 minutes (flat and until golden). Allow the biscuits to cool on the tray for 1-2 minutes, then shape as shown in videos below. You only have 1-3 minutes for the cookies to be pliable enough to shape. I broke about 1/3 of the cookies as I was trying to shape them. Remove from the form 3-5 minutes after shaping.
Filling = Cannoli Cream
1/2 cup cornstarch
1 1/2 cups sugar
2 cups heavy whipping cream
1 tsp dehydrated orange peels
2 cups mascarpone cheese
4 cups part skim ricotta cheese
2 tsp vanilla
In a heavy sauce pan combined cornstarch and sugar and whisk together. Stir in whipping cream and orange peels. Cook over medium heat stirring constantly until it starts to boil approximately 5 minutes. Add in mascarpone cheese and stir until completely smooth. Add in ricotta cheese and stir continually until thick and the whisk leaves tracks as you stir.
Remove from heat onto a cooling rack. Stir every 2-5 minutes to maintain the smooth texture. After 60 minutes transfer to a bowl with a lid and refrigerate for 1 hour.
While setting up prepare the chocolate.
Melt 12 oz Semi-Sweet Chocolate Chips in the microwave on half power for 3 1/2 to 4 1/2 minutes stirring every 30 seconds until smooth.
Drizzle over the cannoli shells or spoon into the bottom of cannoli tarts.
Just before serving, place cannoli cream into a piping bag and fill the shells or tarts. Only fill the number you need as the shells will start to soften once they are filled Refrigerate any leftovers.