Make this year's Christmas extra special with these Cinnamon Cannoli Pinwheel Cookies. With their eye catching spiral, delicious cinnamon flavor, and secret ingredient (our cinnamon original cannoli chips) they're sure to be the most talked about cookie on your holiday table!
These cookies are a bit of a project, but well worth the time. They're best made over a few hours, so plan in advance before starting this project. The most important step that cannot be skipped is chilling the log of dough before cutting it, so if you don't have time to let the dough rest for 3 hours, these cookies might not be for you. You could however, try one of our other quick cannoli recipes - try our Cannoli Chip Toffee or Cookies and Cream Cannoli Bark if you're short on time.
Here is what you need:
Vanilla Cookie Dough
1 stick of butter (1/2 cup)
1 tsp vanilla
2/3 cup sugar
1/4 tsp baking powder
pinch of salt
1 1/2 cups of flour
Cinnamon Cannoli Dough
6 tbsp butter (3/4 of a stick)
1/2 tsp cinnamon
1/3 cup of sugar
1/2 cup of cinnamon cannoli crumbs
1/4 tsp baking powder
pinch of salt
1 1/2 cups of flour
Start with the vanilla dough. In a medium size mixing bowl (using either a hand beater or stand mixer) cream butter, sugar, salt and vanilla until fluffy. Add the egg, once fully incorporated, mix in flour, baking powder and pinch of salt. Remove dough from the bowl. Flatten into a disk, then wrap in plastic and refrigerate for at least an hour.
Make the cinnamon cannoli dough in a similar way. To start make cannoli crumbs. You can crush them by hand for a coarser texture, using a mallet or rolling pin to crush the chips, but for this recipe we used a food processor to chop them uniformly. Pour cannoli chips, 1/2 tsp of cinnamon, and the sugar into a food processor and pulse until the chips are finely crushed. Be careful not to go to let it turn into cannoli butter (yum) so once they start to get fine, open and stir with a spatula. In the same stand mixer/medium bowl, cream butter and cannoli and sugar mixture. Once light and fluffy, add the egg and beat until incorporated. Mix in flour, salt, and baking powder, remove dough from the bowl. Flatten into a disk and refrigerate for at least an hour.
Flour your table and rolling pin, and roll out your refrigerated vanilla dough into a 18" x 12" rectangle. Set aside, and roll the cannoli dough into a slightly smaller 17" x 11 1/2" rectangle. Lightly mist the vanilla dough with a spray bottle if floury, and place the cinnamon cannoli dough on top of it. Rolling the dough out on parchment paper can help transport them here too.
Starting on the long side, roll the sheets of dough into a tight spiral, making an effort to squeeze out any air bubbles that form. Seal the edge (if too floury use a bit of water to help stick) and wrap the log in plastic wrap or parchment paper. Refrigerate for two hours, or freeze for one.
Preheat the oven to 350 F, and line a baking sheet with parchment paper or silicon baking mats.
Remove dough from the fridge or freezer, unwrap and place on a clean cutting board. Using a sharp knife, slice into 1/4" slices. If frozen, let thaw for about 15 minutes until soft enough to cut.
Place cookies on the tray (this should make enough for two baking sheets worth) and either wrap remaining dough, or prepare a second tray.
Bake cookies for 12 to 14 minutes, or until they start to feel firm. Remove from oven then transfer to a rack to cool.
These cookies are a little soft, they don't have a lot of crunch or snap, but will last for a few days stored in an airtight container. Freeze extra dough and cut cookies when needed.
Calling all cookies and cream lovers! We have an easy, delicious dessert for you! This fast recipe comes together quickly with white chocolate and our Cookies and Cream Original Cannoli Chips.
Lets get cooking!
1 12oz bag of white chocolate chips
1 5.1oz bag of original cannoli chips
Baking sheet, parchment paper or silicon baking mat, heat proof bowl, spatulas
Pour white chocolate discs or chips into a heat proof bowl and microwave for 30 second increments (stirring in between) until smooth. Pour onto a baking sheet covered with either a silicon baking mat or parchment paper
Using a spatula or knife, spread chocolate to desired thickness, ours was on the thin side, no more than 3/8" at its thickest. A thicker bark will take longer to cool, and might be harder to distribute the chips in so we recommend going thinner.
Crush cannoli chips over the white chocolate and press some larger pieces in so they go all the way through the white chocolate. You want to work reasonably quickly so the chocolate doesn't begin to set
Let cool at room temperature until chocolate has set. Try to avoid putting it in the fridge to cool, the extreme change in temp can cause your chocolate to loose its sheen.
Break into pieces and enjoy with family and friends! Store in an airtight container for up to two weeks.
Fall is in the air and has got us thinking about cozy, comforting foods. We're excited to share our lightly spiced, pumpkin cannoli cream recipe with you. Whether you're using it with our premium cannoli cream, or mixing the whole recipe from scratch, this easy recipe is sure to make people think of changing leaves, pumpkins and the cooler weather to come.
Use it to fill cannoli, as a dip for cannoli chips (we love it with our cinnamon chips) or even as a filling for a cannoli crust tart. This filling is best made the day ahead, that extra time gives the flavors a chance to meld for the perfect blend of pumpkin and spice.
Fills 20 small cannoli, or 8 large shells
2 cups of sweetened cannoli filling (use our recipe here)
1/2 cup of pumpkin puree
1/8 tsp of nutmeg
1/8 tsp ground ginger
1/8 tsp of allspice
2 tsp of cinnamon
Combine cannoli cream with pumpkin puree and spices. If you're making your own cannoli cream, its essential that you remove some of the water from the pumpkin puree or ricotta before making. Either drain the ricotta in cheesecloth overnight, or dry the pumpkin puree on a stovetop over medium heat until most of the moisture has been released.
Fill cannoli with cream an hour before serving. This will fill 20 small cannoli shells or 8 large. Top with cinnamon, or candied pecans and pumpkin seeds.
We also use this filling to make cannoli tarts with caramel, candied pecans and cinnamon cannoli crumb shells. Click here to learn how to make cannoli tart shells
Watch out Graham Crackers - theres a new player in town. Cannoli Crumb crusts have more flavor, and use less fat than traditional graham cracker crusts. Not to mention with 4 flavors of cannoli chips, there are endless flavors and variations on this easy recipe.
Cannoli crusts are are best used after baking, but can also be used for no bake applications. We'll be sharing a recipe for no bake cannoli crust in the future. The additional butter and sugar helps hold the crust together, and after baking can be filled with cannoli cream, chocolate, caramel, whipped cream, or fresh fruit.
Our directions here are for making a cannoli crust with our Original Cannoli Chips. One bag of cannoli chips will make an 8" tart, or four mini 4" tarts. You will need a food processor or blender to get fine crumbs like those we used here, but crushing them with a rolling pin will do the trick in a pinch.
Cinnamon Cannoli Crumb Crust
1 bag of Cinnamon Original Cannoli Chips
2tbsp of melted butter
1tbps of granulated sugar
2 tsp of cinnamon (optional)
Preheat the oven to 375F.
Using short bursts, blend or process cannoli chips until they form a fine crumb. combine crumbs with sugar and cinnamon, mix until combined. Using a fork, stir in 2 tbsp of melted butter. The crumb should resemble wet sand, and hold it's shape when pressed together. If using a rolling pin to break down the crumbs, you may need up to an additional 2 tbps of butter, add it 1 tbsp at a time until the crumbs stick together when pressed.
Pour crumb into an 8 inch tart pan, or divide crumbs equally into four 4" tart pans (about 1/4 cup of packed crumbs.) We recommend using pans with removable bottoms to make serving easier.
Using the bottom of measuring cups, or a glass, press the crumbs firmly into the bottom and sides of the tart pan, making sure to leave at least 1/4" of crumb on the bottom of the pan. Place tarts on a baking sheet lined and bake 7-10 minutes for mini tarts, or 10-12 for a large. Let cool, and fill with your filling of choice no more than 2-3 hours before serving.
Tart shells keep unfilled up to a week if stored in an airtight container. They are fragile unfilled, and best made no more than a few days in advance.
Try using our other chips for flavorful cannoli crumb crusts! We recommend omitting the cinnamon with our other flavors. Try using a tbsp of cocoa powder with our Cookies and Cream chips for an even chocolatier experience!
We filled our cinnamon tart shells with pumpkin spice cannoli cream (recipe here) and topped them with our favorite store bought caramel sauce (we love sanders caramel) and candied pecans. A decadent, fall dessert, that is a new way to enjoy the pumpkin spice flavor everyone knows and loves!