If you saw my traditional cannoli post yesterday, you know that I’ve delved into a new cooking experiment.
Like I said, I’m not sure which one is healthier or which one you prefer, fried or baked, so I’m giving you both options. This recipe is super easy, but it takes some finessing; I had to do it twice before I got the desired results. Because it doesn’t take much effort, it wasn’t that big of a pain in the butt.
Yesterday’s cannoli recipe tastes more like the cannolis that you’re used to. This recipe tastes more like a brulee (caramelized sugar), because that’s essentially what it is. The crunch comes from the sugar that’s been baked into a crispy wafer.
Get ready for a culinary experiment!
Baked Cannoli with Coconut CreamCourse: Uncategorized
- Adapted from Italian Notes
1/2 c. organic sugar
1 T. white wine
1 T. pure maple syrup
1/4 c. coconut oil
3 1/2 T. coconut cream (skimmed from the top of a can of refrigerated coconut milk)
1/4 c. organic flour
additional coconut cream, to make whipped cream for the filling
chopped pistachios or chocolate chips
- Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.
- In a microwave-safe bowl, like a Pyrex measuring cup, melt the coconut oil in the microwave for about 20-30 seconds. Add the sugar, coconut cream, and syrup to the cup; stir and microwave again for about 45 seconds. Add the flour and wine and whisk again. Microwave the mixture for another 30 seconds. It should look a lot like gross, brown gravy. If it does, it means you’re doing something right!
- Pour dollops of the mixture onto the prepared Silpat or parchment, about 3 to 4 inches in diameter. Have your cannoli forms ready.
- Pop these in the oven for 11 minutes. Rotate the pan and cook them for another 8 minutes. You should see the batter changing; it should start to bubble like pancake batter and change color. By the end of the process, they should be brown and look crisp.
- Remove the cannoli from the oven and let it cool for approximately 2 minutes. Grab the forms and start to roll each crisp into a cylinder. At this point, they should be pretty cool.
- Coconut Whipped Cream Fililng:
- To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
- When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
- Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired.
- Once the cream has stiff peaks, it’s ready to go. Fill the cannolis with a spoon or piping bag.
- Dip the filled cannoli in pistachios, chocolate chips, or your favorite topping.
- If you try both recipes, please let me know which one you like better!