Baking with Extra-Virgin Olive Oil: Olive Oil Cannoli

Olive Oil Cannoli
Olive Oil Cannoli
July 31, 2015
Image of Pretzel Buns
Pretzel Buns
August 7, 2015
Olive Oil Cannoli
Baking with Extra-Virgin Olive Oil: Olive Oil Cannoli

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Thanks to our baking goddess, Cakespy, for the amazing 411 on cannolis & our Olive Oil Cannoli recipe!

Do you have a fear of frying? This olive oil cannoli recipe is the perfect gentle entry into the world of fried foods. It doesn’t require a deep fryer to create crisp cannoli shells–just a sturdy skillet and some  olive oil (which has a higher smoke point than Extra Virgin olive oil).

A cannolo (more popularly known by the plural term, cannoli) is a traditional Italian treat composed of a crispy, tube-like shell filled with a rich ricotta cream mixture. At traditional Italian bakeries, towering rolls of shells will be displayed, and are filled to order so that you can enjoy the perfect contrast of a crisp shell combined with the sweet, soft cream.

Full disclosure: is not your average cannoli recipe. The shells include olive oil and wine, which gives them a unique, sweet-nutty flavor which is complemented with light frying in olive oil to give them the crispy edges you crave in cannoli. The filling is kissed with Colavita Extra Virgin olive oil, which gives the otherwise fairly traditional sweetened ricotta mixture a fascinating flavor twist. It works beautifully with the tiny shards of Perugina chocolate which are sprinkled, stracciatella-style, throughout the filling.

Once the elements come together, you have a surprisingly traditional result, in spite of the somewhat non-traditional ingredients and methods. For cannoli lovers, this recipe is a must-try.

For more sweet treats, visit our Baking with Olive Oil page!