I've been trying to keep from over doing my desert intake this year, my niece is getting married next month and I'd like to fit into my gown. I'm proud of myself for eating just one. Because these cannolis are crispy on the outside, creamy on the inside, decorated with sprinkles, and that makes them simply unavoidable! This is coming from someone who doesn't even like peanut better. Are you sold yet? These will make a great desert all year round so even if you decide not to add them to your menu this Chanuka, save the recipe for later, it's quick and easy to prepare and decadent to eat!
These can be done with any fillings you choose but it needs to be something thick enough that it'll stay inside it's shell. Custard, Chocolate Mousse, Caramel and Even Fruit Pie Filling would be good choices.
You can use the sprinkles to decorate the rims of the cannoli shells or the seems and any color sprinkles or edible garnish will work for this.
I used the small square wonton wrappers since I love mini foods but the larger ones can be used as well for normal sized cannoli's.
Mini Peanut Butter Cream Filled Connoli's with Gold & Silver Sprinkles
Ingredients & Tools:
Small Square Wonton Wrappers
Oil For Frying
Gold And Silver Sprinkles
Peanut Butter for Sticking the Sprinkles on
Equal Parts of Creamy Peanut Butter and Rich's Whip Heavy Cream ( I did about 1/2 cup of each)
1. Whip equal parts of peanut butter and heavy cream together in a bowl using a whisk by hand or the whisk attachment in a mixing machine. Add some peanut butter if it doesn't seem to be getting thick enough. Then refrigerate for an hour at the least- this step is very important or the cream can be less cooperative.
2. Wet each wonton wrapper and wrap it tightly around a canoli form meeting the overlapping the ends and pressing them together so they stay.
3. Heat an inch or more of oil in a large non stick frying pan over a medium flame. Once it is bubbling and hot enough to fry add in the cannoli forms with wonton wrappers around them. Flip them as they brown so they can cook on every side. It happens pretty quickly so you'll want to stand over them and do so every few seconds. Remove them from the frying pan to a paper towel lined plate once they seem ready.
4. Fill a pastry decorating bag with the prepared peanut butter cream. Add a decorating tip of choice. I chose the star sort of shaped end because I liked how it looks piped from there. Put the tip as far into the shell as you can and then squeeze the peanut butter mixture in so that it fills the shell completely. Once you reach the ends just pipe a bit on each end so it has a pretty look to it.
5. Spread the top of each one with a little bit of peanut butter and add some gold and silver sprinkles to the top of each one pressing them into the layer of peanut butter to get them to stick. And serve.
Thanks so much for stopping by!
If you do whip these up, please do share your feedback or photos, I absolutely love hearing from you!
Have a very Happy Chanuka everyone!
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