Between Prosecco doughnuts, Champagne cupcakes, and rosé ice cream, I think it's pretty safe to say I'm a total sucker for alcohol-inspired desserts. And really, are you surprised? As a wine-obsessed millennial, it's basically my duty to taste — and obviously 'Gram — as many alcoholic desserts as I possibly can in this sugar-lovin' lifetime. And if you, too, are always on the lookout for a sweet (and slightly alcoholic) bite, look no further than these Cavit Pinot Grigio-infused cannolis.
They taste just like your favorite white wine, and they're here in time for National Cannoli Day.
Any Italian pastry aficionado out there is most likely preparing themselves for National Cannoli Day, which falls on Sunday, June 16. Consider making some from scratch. I’m Serving up these Cavit Pinot Grigio-infused cannoli for my dad and other and sweet-toothed snackers friends, and I — personally — am beyond excited.If you've never tried Cavit Pinot Grigio, it brings hints of pear, apple, almonds, and citrus to the seasoned Italian pastry shop's basic (and seriously delicious) cannoli, according to the brand. But you can snag some for National Cannoli Day, Father's Day by making them yourself.Any Italian pastry aficionado out there is most likely preparing themselves for National Cannoli Day, which falls on Sunday, June 16. And unless you and your family were planning on making some from scratch.
If you've never tried Cavit Pinot Grigio, it brings hints of pear, apple, almonds, and citrus to the seasoned Italian pastry shop's basic (and seriously delicious) cannoli.Those interested in snagging a Pinot Grigio-infused cannoli for themselves can get it in the form of a traditional full-size cannoli, a cannoli pop (which looks like a cake pop), or a cannoli cake cup (which seems somewhat similar to a pudding parfait) for $5 each, according to Kannoli Kraze. However, if you're in the mood for something a little smaller, you can make mini cannolis, which cost $2 each.
Whether you're looking to celebrate National Cannoli Day, you want to surprise dad this weekend, or if you simply love wine-infused desserts, Kannoli Kraze is bringing the fun with the Pinot Grigio-infused cannolis, cannoli pops, and cannoli cups. I can already feel a sugar rush coming on.
8 ounces cream cheese
16 ounces mascarpone
2 tablespoons Marsala wine
3/4 cup powdered sugar
Burgundy gel food coloring (optional)
2 cups all-purpose flour, plus more for kneading
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
3/4 cup Marsala wine
3 tablespoons vegetable oil, plus more for deep-frying and shaping
1 large egg white, lightly beaten
3 tablespoons sugar1 cup wine
Wine and Cheese Cannoli-
Filling: Stir together all ingredients until smooth. Cover and refrigerate for up to 1 day.Shells: Combine flour, granulated sugar, and salt in the bowl of an electric mixer. Add wine and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest at least 30 minutes, or overnight in refrigerator.Divide dough into 4 pieces.
Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on floured work surface. Cut out rounds with a 3 1/2-inch cutter; keep covered.
Gather scraps into a ball and let rest 30 minutes; reroll. Repeat the process with remaining pieces of dough.Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 375 degrees. Lightly oil 5 1/2-inch-by-8-inch cannoli forms with vegetable oil. Shape dough rounds around forms, brushing with egg white to seal. Working in batches of 2 or 3, add molded dough forms to oil and fry until golden, about 1 minute. Gently remove form. Return to oil for a few seconds after unmolding if not fully cooked inside.
Transfer to a paper-towel-lined baking sheet to drain. Repeat the process with remaining pieces of dough.Marsala reduction: Bring wine and sugar to a boil in small saucepan over medium-high heat and cook until reduced to a thick syrup, about 15 minutes.
Combine 1/3 of the mascarpone mixture with the Marsala reduction. Color with one or two drops of burgundy gel food coloring (optional).To fill and serve: Lay a pastry bag fitted with a 1/4-inch plain round tip on its side and carefully fill one side of the bag with the colored Marsala reduction filling. Fill the rest of the bag with the plain mascarpone filling. Pipe filling into cannoli shells. Store in the refrigerator until ready to serve.
Best eaten the day they're made. To get the two-tone effect, he fills a pastry bag with two-thirds plain mascarpone and one-third tinted pink with a Marsala reduction, then pipes it into the shells.
YIELD: Makes 36