Mexicannolis
Mexicannolis are a playful take on the classic Italian cannoli, featuring crispy tortillas filled with a rich, spiced, nondairy cream cheese filling. Sweet, crunchy, and full of flavor, they’re the perfect way to end your Mexican Food Night!
Equipment
- Frying pan or skillet, Mixing bowl, Stand mixer, Piping bag or resealable plastic bag, Shallow dish, Paper towels
Ingrediënten
For the filling:
- ½ cup 112 g nondairy butter
- 8 ounces 227 g nondairy cream cheese
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 5 cups 600 g powdered sugar
For the cannoli shells:
- Canola oil for frying
- 1 cup 200 g granulated sugar
- ¼ teaspoon ground cinnamon
- 8 flour tortillas
Instructies
- To make the filling: Add the butter and cream cheese to the bowl of your stand mixer.
- Beat until creamy and fluffy.
- Add the cinnamon, cardamom, and vanilla extract.
- Continue to beat until well combined.
- Gradually add the powdered sugar, 1 cup (120 g) at a time, until fluffy.
- Cover and store in the refrigerator until ready to use.
- To make the cannoli shells: Pour the oil into a frying pan or skillet to a depth of ½ inch (1.
- 3 cm) and heat over high heat to 350° to 375°F (180° to 190°C), or when a drop of water sizzles immediately upon contact.
- While the oil is heating, mix the granulated sugar and cinnamon in a shallow dish and set aside.
- Roll up each tortilla, leaving about 1 inch (2.
- 5 cm) of space at both ends.
- Hold the tortilla’s shape with tongs and fry for 7 to 10 seconds on each side, ensuring an even golden brown.
- Transfer to a paper towel-lined plate to drain the excess oil, then immediately coat in the cinnamon-sugar mixture.
- Allow the shells to cool completely on a second plate.
- Repeat with the remaining tortillas.
- Once cooled, use a piping bag or a resealable plastic bag with a snipped corner to pipe the cream filling into each end of the cannoli shells, ensuring a little filling pops out of the openings.
Notes / Tips / Wine Advice:
Serving Tip:
Serve your Mexicannolis as a fun, sweet finish to a Mexican-themed meal or as a unique dessert at your next gathering. Pair them with a glass of iced cinnamon tea for extra flavor!
Wine Advice:
Pair with a light dessert wine like a Moscato or a sweet Riesling, which will complement the warm spices and richness of the filling.
Variation:
Looking for an even lighter, quicker dessert? Skip the filling entirely and cut each tortilla into 6 triangles. Fry the triangles in oil, about 3 at a time, for 7 to 10 seconds on each side. Transfer to a paper towel–lined plate to drain the excess oil and then immediately dip into the sugar and cinnamon mixture to coat. Transfer to a second plate to cool completely. Repeat with the remaining triangles.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 13 g | Fiber: 1 g | Sugar: 20 g | Salt: 0 g
