The Dessert Mash-Up That Stole My Heart: Homemade Churro Cannoli

Name: The Dessert Mash-Up That Stole My Heart: Homemade Churro Cannoli
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup water; 4 cup unsalted butter; 4 tsp salt; 1 cup all-purpose flour; 2 tsp vanilla extract; 2 cup granulated sugar; 1 tsp ground cinnamon; 1 cup ricotta cheese (well-drained); 2 cup mascarpone cheese; 4 cup powdered sugar; 1 tsp vanilla extract; 2 cup mini chocolate chips (optional)

April 19, 2025

Recipes

There’s something magical about the moment when two desserts collide and become something even better than the sum of their parts. That’s exactly what happened when I made these Churro Cannoli for the first time. Imagine the crispy, cinnamon-sugar shell of a churro wrapped around a rich, creamy ricotta filling. It’s indulgent, nostalgic, and honestly, hard to stop eating after just one.

I first made these as a fun weekend baking project, thinking it might be a little gimmicky—like something you’d only see at a street fair. But the results completely won me over. The outer shell is crunchy and warmly spiced, the filling is smooth and just sweet enough, and together they create the perfect handheld dessert for parties, holidays, or any time you’re looking to impress.

Let me show you exactly how I make them, step by step, and why this dessert mash-up has earned a permanent spot in my favorites list.

Why These Churro Cannoli Are Worth the Effort

This recipe does involve frying and a little extra prep, but here’s why I keep coming back to it:

The texture is unbeatable: Crisp and golden on the outside, silky and creamy on the inside.
They’re a crowd-pleaser: Every time I serve these, people ask for the recipe. They’re unexpected but instantly familiar.
Totally customizable: You can add mini chocolate chips, orange zest, cinnamon, or even Nutella to the filling.
Fun to make: If you like a little hands-on kitchen project, this one’s super satisfying—especially the part where you roll warm shells in cinnamon sugar.

Ingredients You’ll Need

(Makes about 8–10 cannoli | Prep Time: 20 minutes | Cook Time: 15 minutes)

For the Churro Shells:

1 cup water
1/4 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
1/2 tsp vanilla extract
Vegetable oil for frying
1/2 cup granulated sugar
1 tsp ground cinnamon

For the Filling:

1 cup ricotta cheese (well-drained)
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips (optional)

How I Make Churro Cannoli (Step-by-Step)

1. Start the Dough

In a medium saucepan, I bring the water, butter, and salt to a boil. Once it’s bubbling, I reduce the heat and stir in the flour all at once. I keep stirring until it pulls away from the sides and forms a smooth ball of dough—this only takes a minute or two.

2. Cool and Add Eggs

I take the dough off the heat and let it cool for about 5 minutes so the eggs don’t scramble. Then I beat in the eggs one at a time until the dough becomes smooth and glossy. The final touch is the vanilla extract for a little depth of flavor.

3. Heat the Oil

While the dough rests for a moment, I heat the vegetable oil in a deep pan to 350°F (175°C). A candy thermometer helps here, but if you don’t have one, you can drop in a small piece of dough—it should sizzle and float immediately.

4. Shape and Fry

I roll the dough into logs and cut them into roughly 4-inch pieces. Then I wrap each piece around a metal cannoli form (lightly greased, just in case) and pinch the seam to help it stay together.

Into the hot oil they go, two or three at a time. I fry them for about 2–3 minutes, turning occasionally, until they’re golden and puffed. I remove them with a slotted spoon and let them drain on paper towels.

5. Coat in Cinnamon Sugar

While the shells are still warm, I roll them in a cinnamon-sugar mixture I’ve prepared in a shallow dish. The sugar clings perfectly to the warm exterior and gives them that classic churro crunch.

Once cool enough to handle, I gently slide the shells off the cannoli forms.

6. Mix the Filling

In a bowl, I combine the ricotta, mascarpone, powdered sugar, and vanilla until smooth. If I’m using chocolate chips, I fold them in gently at the end. For best texture, I chill the filling for about 10 minutes before piping.

7. Fill the Shells

Using a piping bag (or a plastic bag with the corner snipped off), I fill each churro shell from both ends. You want it full but not overflowing. If I’m feeling extra, I’ll dip the ends in more mini chocolate chips or even a little crushed pistachio.

Tips for Success

Drain the ricotta: Too much moisture can make your filling runny. I let it sit in a mesh sieve or cheesecloth in the fridge for an hour or two if I have time.
Don’t overfill the fryer: Fry a few shells at a time to keep the oil temperature steady and avoid soggy dough.
Use caution with hot oil: Always keep a close eye when frying and use long tongs to protect your hands.
Make ahead: You can fry the shells ahead of time and store them in an airtight container. Fill right before serving to keep them crispy.

How I Serve These Churro Cannoli

They’re perfect on their own, but if I want to go all out:

Dust the tops with extra powdered sugar
Serve with a small bowl of melted chocolate for dipping
Add a few orange or lemon zest shavings to the filling for brightness
Pair with espresso, Mexican hot chocolate, or even a scoop of vanilla ice cream

FAQs (Because Everyone Always Asks)

Q: Can I bake the shells instead of frying?
A: You can, but they won’t have quite the same crispy texture. If you’re baking, brush them lightly with oil and bake at 400°F (200°C) for 18–20 minutes, turning once.

Q: Can I make the dough ahead of time?
A: Yes! The dough can be refrigerated for up to 24 hours. Just let it come to room temp before shaping and frying.

Q: What can I use instead of mascarpone?
A: Cream cheese is a good substitute, though it has a tangier flavor and thicker texture. Still delicious.

Q: How do I keep the shells crispy if I’m not serving right away?
A: Store them in a dry container at room temp and don’t fill until just before serving. The moisture from the filling will soften them over time.

Why You Need to Try This Dessert Mash-Up

These Churro Cannoli are everything I want in a dessert—fun to make, even more fun to eat, and just the right mix of crispy and creamy. They’re a playful twist on two beloved classics, and once you try them, you’ll understand why people keep going back for seconds (and thirds).

So if you’re looking to wow your guests—or just want to treat yourself—this recipe is it. Give it a go and let me know how they turn out. And if you put your own spin on them (Nutella filling? Dulce de leche drizzle?), I’d love to hear about it.