Cosi Cannoli Recipe

Using store-bought shells

If using store-bought shells, inspect for cracks and set 2 shells on a cooling rack or plate. No additional prep required. Proceed to filling section.

Making shells from scratch (optional)

1) In a bowl combine 1.5 cups flour, 1 tsp sugar and 1/4 tsp salt. Cut in 2 tbsp cold grated butter until mixture resembles coarse crumbs. 2) Whisk 1 egg yolk with 3 tbsp Marsala or dry white wine; add to flour mixture and mix until a firm dough forms. Add a teaspoon of cold water only if needed. 3) Knead briefly on a lightly floured surface until smooth, wrap and refrigerate 30 minutes. 4) Roll dough very thin (1–2 mm). Cut into 4–5 inch rounds, wrap each around a clean cannoli form and seal edge with a little egg white. 5) Heat oil in a deep saucepan to 350°F (175°C). Fry shells, wrapped on forms, 1–2 minutes until golden and blistered. Remove, drain on paper towels, slide forms out once cool enough. Cool completely before filling.

1) Chill your mixing bowl and beaters for 10 minutes in the freezer (helps get a light whipped texture). 2) In the chilled bowl, beat 8 oz softened cream cheese and 2 oz mascarpone until smooth and lump-free, about 1–2 minutes on medium speed. Scrape the bowl as needed. 3) Add 1/2 cup powdered sugar and 1 tsp vanilla; beat until combined. 4) In a separate chilled small bowl, whip 1/2 cup cold heavy cream to soft peaks. 5) Fold whipped cream into the sweetened cream cheese mixture gently until fully incorporated and light in texture. 6) Stir in 3 tbsp mini chocolate chips, reserving a few to sprinkle on top if desired. Transfer filling to a piping bag fitted with a medium round tip (or use a zip-top bag with a corner snipped).

1) If shells were refrigerated, bring them to room temperature for 10 minutes — they fill more cleanly at room temp. 2) Pipe the cheesecake filling into each shell from one end to the other, filling both ends and center so the shell is evenly filled (about half the prepared filling per shell). Avoid overfilling to prevent breaking. 3) Press a few reserved mini chocolate chips into the ends of each filled cannoli or gently sprinkle on top.

4) Plate the two filled cannoli side-by-side. Using a fine-mesh sieve, dust each cannoli lightly with 1 tsp unsweetened cocoa powder and then 1 tbsp powdered sugar for a contrast. 5) Arrange seasonal fruits (about 3–4 sliced strawberries or a small handful of berries total ~0.75 cup) next to the cannoli and garnish with 1–2 fresh mint leaves. 6) Serve immediately. If you must hold them, refrigerate for up to 2 hours (fill shells as close to service as possible to avoid sogginess).