Brown Butter Rum Cannoli

Remember when I went and got debaucherous with profiteroles by flipping it to a Snickers Profiterole mess, well I couldn’t help but mix things up a bit with the classic cannoli.

Brown Butter Rum Cannoli Cookies

Notice anything about those cannoli cookies? Look close, because those are not the traditional cannoli cookie. Nope, those are cannoli cookies made easy with baked wonton wrappers. Gasp. Okay, not really, but if you are a traditionalist this might make you frown with disapproval or maybe not since they take a fraction of the time to make and are not deep fried. As for the cannoli filling I went with a mascarpone base instead of ricotta and added brown butter for some nuttiness and threw in a little rum to cut through the sweetness.

Honestly, I’ve been wanting to make cannolis for some time now and bought the forms a year ago, but never got around to it because they seem too labor intensive. I also don’t like frying anything because I don’t really have the right tools to do it. But then I got the idea of using wontons after I had some left over from another meal. I gave it a go and love it.

Of course it’s not the same. The wonton cannoli cookies are crisp, thin and a little crunchier. They do not have the deep fried flavor, nor the flaky crispness that crumbles at the slightest bite. But then again, maybe the wonton cannoli cookies if deep fried would be a good contender against the classic since it would have that deep-fried-easy-crumble factor.

If someone beats me to testing this, come back and let the rest of us know. Until then – I can assure you these are pretty damn tasty as a cannoli shortcut.

this recipe

Brown Butter Rum Cannoli

Yield: Makes 20 3 1/2 inch 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



Heat oven to 376 degrees F.

To make wonton cannoli cookie

  1. 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.
  2. Wrap wonton around cannoli form and place on a bake sheet with seam side up. Bake 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.

To make mascarpone filling

  1. 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.
  2. Place mascarpone and confectioner sugar in a bowl of an electric mixer fitted with a paddle attachment; beat until smooth. Add in butter mixture and beat until combined.
  3. Transfer filling to a pastry bag fitted with preferred tip.


  1. Dip ends of cannoli cookie into chocolate. Dip chocolate covered ends into crushed nuts. Set aside until chocolate hardens and sets.
  2. Pipe filling into both ends of cookies. Drizzle with remaining chocolate and dust with confectioner sugar.

A few notes:

  • The cannoli cookies go from golden to burnt quickly, so make a few extras to test and find the right bake time before you fill a bake sheet full of cannoli cookies. Make sure to check the the cookies at the five minute mark and then every 3o seconds after to establish the exact bake time for your oven.
  • Cannoli cookies can made 3 days in advance and kept in an airtight container at room temperature.
  • To adjust the filling to fit your textured preference, add more confectioner 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-boozy version.

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  1. says

    They look gorgeous. I have never attempted them and will just admire them from afar :)

    Your post on Sylvie’s site has caused me to etsy and ebay it up today…and then randomly, had a jackpot day at the thrift store. :)


    • TOP | 99999 Wonderful Quotes replied: — October 14th, 2014 @ 3:27 pm

      I am really looking forward to trying this, but I’m not so hot on the refined sugar. Have you ever replaced the refined sugar with anything else?


  2. says

    Debaucherous? Love it. :)

    Your green background is so pretty. You must have tons of colorful boards because it seems like every post has a new amazing color. Or maybe that’s just in my head.

    And cannoli! I made the fried ones last month and they were kind of a pain. I also used a mascarpone filling and thought it was way better than the regular ricotta stuff. I’ll have to see if I can find wonton wrappers. I’m just in it for the filling so it’s okay with me if it’s not the same. :)


  3. says

    I thought you said [on instagram] you had no clue how to style these for a photo??? Looks like you did just fine to me! :) Love the shadows cast from the mugs.


    • Naomi replied: — July 17th, 2012 @ 3:12 pm

      Ashley-I pushed myself through it. I hate to beat by a lack of anything in myself. :)


  4. says

    I would have never guessed these were wonton wrappers! What a clever idea! I’ve been wanting to make cannoli for a while now but they just seem so labor intensive, this seems like such a lovely short cut and I always have extra wrappers lying around.


  5. Jessica says

    I just got the ingredients and added a little twist, coffee flavored mascarpone for 8 oz and the original for the other 8. And Alessi brand makes cannoli shells that you can buy at meijers :)



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