Pepper Dessert Hybrids: An Oreo Cannoli RecipeJuly 4, 2019
Last year, the Cronut was more than just a food trend- it became a new dessert staple altogether. Dominique Ansel decided to merge two beloved desserts, the donut and the croissant, into an unholy, utterly sinful hybrid. It was an idea people always dreamed about in their heads, but never got around to making. With Pepper’s new dessert hybrid series, we’re going to help make everyone’s dream come true, by coming up with more (pardon the pun) sweet ideas, each one crazier than the next. Move over, Cronut.
The first in our series combines a traditional Italian dessert with a beloved American snack. Cannoli are the deep-fried pastry shells found across Italy, mainly in Sicily. These little golden tubes are fried until crispy, then filled with ricotta, often mixed with fruits, nuts, or citrus peels, and have made their way into Italian restaurants and delis across the globe.
We took this staple, and using non-traditional ingredients, decided to modernize it, making it taste like everyone’s favorite biscuit, the Oreo. While cannoli shells are traditionally unflavored, we added a little chocolate to make the dough taste closer to the chocolate cookies. You can even add a little black food coloring to mimic the biscuits’ trademark color.
Eschewing traditional ricotta, we recreated the creme which comes sandwiched in between the Oreo, and filled our cannoli with the smooth cream instead. Decorating with crushed Oreo instead of the usual fruit only adds to the decadence of this ridiculous creation. You might not be able to twist, lick or dunk our cannoli, but we guarantee they’ll get you hooked.
Total Time: 1 hour and 45 minutes
Yield: 24 cannoli
Ingredients: Chocolate Cannoli Shell
- 2 cups flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/8 cup cocoa powder
- 1 tbsp + 2 tsp butter
- 1 egg yolk
- 3/4 cup dry white wine
Procedure: Chocolate Cannoli Shell
- Sift together the flour, sugar, salt, and cocoa powder.
- Cut the butter into small cubes and work into the dry ingredients.
- Mixture should become coarse and sandy.
- Add the egg yolk and white wine until the dough is smooth. (If the dough is still dry, add more white wine.)
- Wrap the dough in plastic wrap and let rest in the refrigerator.
Ingredients: Oreo Cream
- 1/4 cup butter
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 2 tsp vanilla extract
Procedure: Oreo Cream
- In a mixer fitted with a paddle, cream together the butter and shortening.
- Add in the vanilla and combine until smooth.
- At low speed, slowly add in the sugar.
- When roughly combined, turn the mixer on high speed and beat for about 3 minutes or until the filling is light and fluffy.
- In a medium pot, heat canola oil to 360F for frying.
- When the dough has rested, flour a clean surface and roll it out.
- Roll dough to about 1/8 inch thick.
- Using a cookie cutter or glass with a 4-inch diameter, cut the dough into rounds.
- Wrap each circle of dough around a cannoli tube and pinch together the seam.
- Slightly flare out the edges of the cannoli to allow the oil to reach the center for even frying.
- Submerge each mold into the hot oil and fry until crispy, about 3-4 minutes.
- Remove from the oil and transfer onto a paper towel to drain.
- Slowly remove the cannoli tube and set the shells aside to cool completely.
- Place cream into a piping bag.
- Pipe filling into the cannoli from both ends so that the shell is filled completely.
- Serve as is or garnished with crushed Oreos on the sides.