Brown Butter Rum Cannoli



Wonton Cannoli Cookies

  • 20 wonton sheets
  • 4 tablespoon butter, melted

Brown Butter Rum Mascarpone Filling

  • 16 oz mascarpone cheese
  • 6 tablespoons butter, browned
  • 2 tablespoons gold rum
  • 3 1/2 – 4 1/2 cups confectioner sugar
  • 6 oz. chocolate, melted
  • 4 oz. almonds, crushed


  1. Heat oven to 376 degrees F.
  2. To make wonton cannoli cooki: Use a 3 1/2 inch round cutter and stamp out a circle from each wonton sheet. Using a pastry brush, cover each side of wonton round with butter. Wrap wonton arouns cannoli form and place on baking sheet with seam side up. Back at 375 degrees for about 5-7 minutes or until golden brown (start checking for doneness at 5 minutes). Remove bake sheet from oven and then remove cannoli cookies from forms. Place cookies on a rack to cool.
  3. To make mascarpone filling: Place butter in a small pan and heat until butter is brown and nutty in aroma. Remove from heat and strain, Set aside to cool, but still liquid. Add rum to cooled butter and stir to combine. Place mascarpone and confectioner suger in a bowl of an electric mixer fitted with a paddle attachment; beat until smooth. Add in butter mixture and beat until combined . Transfer filling to a pastry bag fitted with preferred tip.
  4. Assemply: Dip ends of cannoli cooki into chocolate. Dip chocolate covered ends into crushed nuts. Set aside until chocolate hardens and sets. Pipe filling into both ends of cookies. Drizzle with remaining chocolate and dust with confectioners sugar.

Few notes:

The cannoli cookies go from golden to burnt quickly, so make a few extra to test and find the right bake time before you fill a bake sheet full of cannoli cookies. Make sure to check the cookies at the five minute mark and then every 30 seconds after to establish the exact bake time for your oven

Cannoli cookies can be made 3 days in advance and kept in an airtight container at room temperature.

To adjust the filling to fit your texture preference, add more confectioners sugar to stiffen and add one tablespoon of heavy cream at a time to loosen. The filling can be made 5 days in advance and kept in an airtight container and stored in the refrigerator.

Skip the rum for a non-alcohol version.

(This is obviously not an every day dessert. Rather something I would reserve for special occasions. Especially due to its rich decadence, you dare not eat but one. Give these as a gift or take them to a celebration. Perfect! They are not among my healthy choice of foods but they are in my collection of recipes to share.)

Originally posted by Rebecca, March 24, 2015

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