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Homemade Cannoli filled with creamy sunflower butter

Sunflower Butter Filled Homemade Cannoli

Homemade Cannoli filled with creamy Sunflower Butter. Mascarpone and Sunflower Butter filling inside a homemade cannoli shell.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 25 minutes
Author Jenn



  • 1 ½ Cups ( 192 g) All Purpose Flour
  • 2 Tbsp Granulated Sugar
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • tsp Salt
  • 3 Tbsp Cold Unsalted Butter chopped into cubes
  • 1 Egg
  • 3 Tbsp Cold Dry White Wine


  • ½ Cup SunButter Creamy
  • ½ Cup Mascarpone room temperature
  • 3 Tbsp Vanilla Almond Milk
  • 2-3 Cups Powdered Sugar

One Egg White for brushing on dough

    Sunflower Oil for frying


      • Whisk together flour, salt, nutmeg, and cinnamon in medium bowl.
      • Add chunks of butter and mix together with hands until resembles cornmeal.
      • Stir in egg with wooden spoon.
      • Pour white whine onto the mixture and work together with hands until forms a smooth dough.
      • Form into a large ball, cover with plastic wrap and place in the fridge.
      • Chill for 1 hr.

      Meanwhile make your filling.

      • In the bowl of a stand mixer whisk together mascarpone, Sunbutter, and almond milk until creamy.
      • Slowly add the powdered sugar while continuing to mix on medium speed.
      • Place bowl of filling in the fridge for 30 minutes.
      • Prepare your cannoli frying station.
      • Fill a medium pot ¾ full with sunflower oil and heat to 360 degrees.
      • Lightly sprinkle working surface with flour.
      • Remove dough from fridge and cut in half.
      • Roll each half into a very thin ⅛ inch rectangular oval.
      • You can also pass your dough through a pasta roller, using the first two thickness settings.
      • Take your 4 inch cutter and cut out rounds.
      • Repeat with second half of dough.
      • Take excess dough reform into ball and cut more circles.
      • You should end up with about 20 dough rounds.
      • Gently shape each round into a longer oval, being careful not to teat them.
      • Wrap around the cannoli mold lengthwise.
      • Brush a small amount of egg white onto the edged that meet to seal them together.
      • Gently submerge each shell using a pair of tongs. (try to grip the edge of the mold and not the dough itself)
      • Cook 2-3 minutes until crispy and light golden brown.
      • Place cooked shells on a paper towel lines cookie sheet to cool and drain excess oil.
      • Once the shells are cooled, gently grip the mold with your fingers and slide the shells off.

      Fill your Cannolis

      • Transfer filling to a large piping bag. You can choose to you a decorative tip or simply cut the end of your plastic piping bag and pipe with no tip.
      • Starting from one end fill until Sunbutter cream runs out the end. Flip cannoli around and fill other side.
      • Dust the tops of your cannolis with powdered sugar.
      • Serve immediately or store in air tight container in the fridge.
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