Our Cannoli Chips and Dip reinterpret the traditional cannoli into a shareable format. Featuring crisp cannoli chips with a smooth mascarpone dip, this dessert is ideal for group settings, offering a simple yet delightful sweet treat.
Cannoli Chips and Dip
Faith Kennedy
6-8
30 minutes
15 minutes
Italian
Dessert
Our Cannoli Chips and Dip put a shareable spin on the classic Italian dessert. It’s a great way to use your Lancaster 5 Qt Dutch Oven. The steady, even heat fries the chips until perfectly golden and crisp. Paired with a smooth mascarpone dip, it’s a simple and delicious dessert made for sharing.
Ingredients
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Lancaster 5 Quart Dutch Oven
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2 cups flour
2 Tbsp butter, cut into small pieces
1 Tbsp sugar
½ cup dry white wine
½ tsp salt
1 egg yolk
8 oz mascarpone cheese
¼ - 1/3 cup powdered sugar (to taste)
¼ tsp cinnamon
1 Tbsp vanilla extract
½ cup heavy whipping cream
Mini chocolate chips or crushed pistachios for garnish
Vegetable oil for frying (approx. 1 quart)
Directions
Combine flour, sugar, and salt in a bowl. Incorporate the butter until the mixture resembles coarse crumbs. Mix in the egg yolk and wine to form a smooth dough.
Chill the dough wrapped in plastic for 1 hour. Roll it out to a quarter-inch thickness and cut into triangles.
Heat oil in a Lancaster Cast Iron Dutch Oven to 360°F. Fry the dough pieces until golden and crisp, about 2 minutes, then drain.
For the dip, whip mascarpone with vanilla, cinnamon, salt, and powdered sugar until smooth. Gradually incorporate the heavy cream until the dip is fluffy.
Serve the dip garnished with chocolate chips or pistachios, accompanied by the crispy cannoli chips dusted with powdered sugar.
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For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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