First, to the Cannoli purists out there (and I know there are many)...please don't all of you come after me with a club! It's just that I often find myself with leftover corn tortillas sitting idle in my fridge.
On this particular day...my tortillas were nestled up beside an unopened tub of sweet and creamy Mascarpone Cheese.
When I caught the two fraternizing...this is what I did...
Corn tortillas...
Corn tortilla soaking in mixture of egg, cream, vanilla extract and cinnamon...
Corn tortilla cooking over medium-high heat on buttered cast iron skillet...
Off the stove...
Sprinkled with a bit of Brown Sugar while still warm...
Handful of almonds (pistachios would be nice too)...
Look out...
Little guys never had a chance...
Mixture of mascarpone & cream cheese (ricotta would be nice), touch of vanilla extract, spoonful of fig spread from previous post and some crushed almonds ~ mix to taste.
(About 3-4 tablespoons)
Cheese mixture placed on cooled tortilla and sprinkled with more almonds...
Rolled seam side down...
Carefully cut on a bias with a sharp paring knife...
While nothing compares to the light, crisp, flaky shell of the Classic Italian Cannoli...this Corn Tortilla version is absolutely DELICIOUS! Easy to bite into...creamy, crunchy, sweet (but not overly so) in the center!
Alas...I dipped the ends in almonds...but they're BEGGING for some chocolate!
A perfect treat for breakfast, tea time, coffee or dessert! Enjoy!
17 comments:
I love that this makes a perfect individual portion :) My mom makes a cannoli dip around the holidays that I love, so I'm all about adaptations :)
By golly, this just looks fantastic! What a delicious looking short-cut recipe! :)
I haven't tried cannoli but it seems to me that these tortillas found another great usage apart from Mexican. Chocolate is a perfect idea.
Truly, I will take just about any excuse to eat cannoli. Especially cannoli filling. I'm not picky when it comes to such mind-blowing things. Amazing!
Your creative ideas are so impressive! Such a good post and photos, this has to be delicious!
You have a natural talent for cooking, nothing that can be taught; it is in your genes.
This is sooooo creative!! I probably would have gone the other way and used the mascarpone in something Mexican with the corn tortillas, haha! Or rolled up in a ball in the corner not knowing what to do with either :) Now you're making me want cannoli!
What a great idea! I do love a good cannoli, but who has all that time, right? I love the simplicity of this...I bet it was fantastic tasting too!!
Great idea for cannoli! Never thought of making them with tortilla! Exciting combination of Mexican and Italian favorites! A must try for me! Cheers!
They sound delicious, and you have got me thinking!! - we often have pancakes left over from breakfast - good way to use them up!!
You just blow me away with your creativity!!! This sounds great and is mouthwatering for sure. I love cannoli and your way of doing it. Way to go!!!
I've never had a "regular" cannoli so I'd be the last one to question your idea or come after you with a club...lol
It sounds delicious exactly how you made it. (that's how new recipes are made!)
Hey, my Sicilian mother in law who makes two large batches of cannoli a year (around Christmas time - because they are never to be made in warm weather according to her) would maybe faint but I think this is a great idea! Real fusion cooking!
I'm back to taste your innovative yummy cannoli again. Thank you for your comments! I treasure every one of them! And if i could inspire another fellow gourmand, I am one happy cook! Have a wonderful holiday!
wow this is cool very creative get well soon Rebecca
Wow, wow and wow again. What a beautiful idea. At first, I thought corn tortillas? Hmmm. But then you soaked them in sweet sauce and pan fried them-
What a fabulous creation. This really reflects your creativity. Love it.
Oh my, I think this is an inspired use of leftover corn tortilla...fantastic :)
This is a gluten free cannoli!!!! Awesome!
Post a Comment