Remember when I went and got debaucherous with profiteroles by flipping it to a Snickers Profiterole mess, well I couldn’t help but mix things up a bit with the classic cannoli.
Brown Butter Rum Cannoli Cookies
Notice anything about those cannoli cookies? Look close, because those are not the traditional cannoli cookie. Nope, those are cannoli cookies made easy with baked wonton wrappers. Gasp. Okay, not really, but if you are a traditionalist this might make you frown with disapproval or maybe not since they take a fraction of the time to make and are not deep fried. As for the cannoli filling I went with a mascarpone base instead of ricotta and added brown butter for some nuttiness and threw in a little rum to cut through the sweetness.
Honestly, I’ve been wanting to make cannolis for some time now and bought the forms a year ago, but never got around to it because they seem too labor intensive. I also don’t like frying anything because I don’t really have the right tools to do it. But then I got the idea of using wontons after I had some left over from another meal. I gave it a go and love it.
Of course it’s not the same. The wonton cannoli cookies are crisp, thin and a little crunchier. They do not have the deep fried flavor, nor the flaky crispness that crumbles at the slightest bite. But then again, maybe the wonton cannoli cookies if deep fried would be a good contender against the classic since it would have that deep-fried-easy-crumble factor.
If someone beats me to testing this, come back and let the rest of us know. Until then – I can assure you these are pretty damn tasty as a cannoli shortcut.
Brown Butter Rum Cannoli
Ingredients
Wonton Cannoli Cookies
- 20 wonton sheets
- 4 tablespoon butter, melted
Brown Butter Rum Mascarpone Filling
- 16 oz mascarpone cheese
- 6 tablespoons butter, browned
- 2 tablespoons gold rum
- 3 1/2 - 4 1/2 cups confectioner sugar
- 6 oz. chocolate,melted
- 4 oz. almonds, crushed
Instructions
Preparation
Heat oven to 376 degrees F.
To make wonton cannoli cookie
- Use a 3 1/2 inch round cutter and stamp out a circle from each wonton sheet. Using a pastry brush, cover each side of wonton round with butter.
- Wrap wonton around cannoli form and place on a bake sheet with seam side up. Bake at 375 degrees for about 5-7 minutes or until golden brown (start checking for doneness at 5 minutes). Remove bake sheet from oven and then remove cannoli cookies from forms. Place cookies on a rack to cool.
To make mascarpone filling
- Place butter in a small pan and heat until butter is brown and nutty in aroma. Remove from heat and strain. Set aside to cool, but still liquid. Add rum to cooled butter and stir to combine.
- Place mascarpone and confectioner sugar in a bowl of an electric mixer fitted with a paddle attachment; beat until smooth. Add in butter mixture and beat until combined.
- Transfer filling to a pastry bag fitted with preferred tip.
Assembly
- Dip ends of cannoli cookie into chocolate. Dip chocolate covered ends into crushed nuts. Set aside until chocolate hardens and sets.
- Pipe filling into both ends of cookies. Drizzle with remaining chocolate and dust with confectioner sugar.
Notes
A few notes:
- The cannoli cookies go from golden to burnt quickly, so make a few extras to test and find the right bake time before you fill a bake sheet full of cannoli cookies. Make sure to check the the cookies at the five minute mark and then every 3o seconds after to establish the exact bake time for your oven.
- Cannoli cookies can made 3 days in advance and kept in an airtight container at room temperature.
- To adjust the filling to fit your textured preference, add more confectioner sugar to stiffen and add one tablespoon of heavy cream at a time to loosen. The filling can be made 5 days in advance and kept in an airtight container and stored in the refrigerator.
- Skip the rum for a non-boozy version.
They look gorgeous. I have never attempted them and will just admire them from afar 🙂
Your post on Sylvie’s site has caused me to etsy and ebay it up today…and then randomly, had a jackpot day at the thrift store. 🙂
Debaucherous? Love it. 🙂
Your green background is so pretty. You must have tons of colorful boards because it seems like every post has a new amazing color. Or maybe that’s just in my head.
And cannoli! I made the fried ones last month and they were kind of a pain. I also used a mascarpone filling and thought it was way better than the regular ricotta stuff. I’ll have to see if I can find wonton wrappers. I’m just in it for the filling so it’s okay with me if it’s not the same. 🙂
I am completely okay with the fact that you used wonton wrappers–so easy! 🙂
This sounds awesome!
I am so in love with your photography. 🙂
These look absolutely delicious! I made some little cannoli “cups” with wontons earlier this summer (http://gimmesomeoven.com/cannoli-cups/). Love the cannoli love!
I thought you said [on instagram] you had no clue how to style these for a photo??? Looks like you did just fine to me! 🙂 Love the shadows cast from the mugs.
Ashley-I pushed myself through it. I hate to beat by a lack of anything in myself. 🙂
Your photography is just ridiculously stunning. I love it.
And I love these! Cannolis are one of my favorite desserts!
oh god! I am so happy to see this post. I have some extra wonton sheets and mascarpone too. Love this idea. I am gonna try these.
dang! I wish those were in my belly…right now!
Yum!! These look great, and I love the fact that they are not fried 🙂
Fun dessert and your photos turned out great! Like always:)
Holy Mother of Pearl I want one of those right now!! Will you move in next door to me? Please and thank you!
Yum, this look really good. I would adore one of these NOW!!!
These pictures are absolutely stunning. I want one of these cannolis now!
Your pictures are seriously A+ quality. AMAZING.
http://www.eatblogpray.blogspot.com
xo
Ummm… I would TOTALLY use wonton wrappers… because I am completely intimidated by anything that involves cream filling (did that sound dirty?)
Bring on the brown butter!
Look absolutely delicious!
The wontons actually make cannoli way more accessible! I could do this tomorrow!! 😀
This is crazy, crazy and I want it so badly! Wow! Anyway to subscribe to your blog by email?
I love your twist on the traditional. Wonton wrappers are a fun substitution for so many things!
you never disappoint! You are my top favorite blogger without a shadow of a doubt
Looks wonderful!!
Such a simple but “wow” dessert! Thanks for sharing 🙂
Oh my……….. I was drooling over these on IG. Now I see them here & I suddenly feel the urge to get in the kitchen.
Hot diggity. These are some show stopping cannolis. And what a great twist. Pics are always stunning, Naomi. Love your site.
I would have never guessed these were wonton wrappers! What a clever idea! I’ve been wanting to make cannoli for a while now but they just seem so labor intensive, this seems like such a lovely short cut and I always have extra wrappers lying around.
Delicious!!!!
This is such a delicious and elegant yet simple to make dessert…
Totally these are calling me. 😉
This is absolutely brilliant! I can’t tell you how long I have been looking for a recipe for cannoli that does not use the classic dough. Yay for wonton wrappers! Thank you for sharing this recipe, Naomi!
Oh this non traditionalist is toootally diggin on this recipe.
I am in awe. These are SO incredibly beautiful.
Thanks for sharing!
Trish
http://www.jellybonesblog.blogspot.com
I just got the ingredients and added a little twist, coffee flavored mascarpone for 8 oz and the original for the other 8. And Alessi brand makes cannoli shells that you can buy at meijers 🙂
I am really looking forward to trying this, but I’m not so hot on the refined sugar. Have you ever replaced the refined sugar with anything else?
Well these are my soul mate in dessert form! They look amazing, Bec!
Am I the only one who does not already have a cannoli form? Has anyone actually made these not just like the photography? Cute cute idea but don’t want to go buy a form without some comments on the actual taste!