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
Tools:
- Lancaster 5 Quart Dutch Oven
Ingredients:
- 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.
More Tasty Ideas
Rosemary and Orange Olive Oil Cake
This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil.
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Vanilla Bean Skillet Creme Brulee
Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.
Share:
Crab Rangoon Mozzarella Sticks
Garlic Caprese Focaccia