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.

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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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37 Responses to “Brown Butter Rum Cannoli”

  1. #
    Averie @ Averie Cooks — July 17, 2012 @ 7:51 am

    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. #
    Erin @ Texanerin Baking — July 17, 2012 @ 8:52 am

    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. #
    DessertForTwo — July 17, 2012 @ 11:30 am

    I am completely okay with the fact that you used wonton wrappers–so easy! :)


  4. #
    Katrina @ Warm Vanilla Sugar — July 17, 2012 @ 11:40 am

    This sounds awesome!


  5. #
    Ali @ Gimme Some Oven — July 17, 2012 @ 1:40 pm

    I am so in love with your photography. :)

    These look absolutely delicious! I made some little cannoli “cups” with wontons earlier this summer ( Love the cannoli love!


  6. #
    Ashley — July 17, 2012 @ 2:00 pm

    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. :)


  7. #
    Brian @ A Thought For Food — July 17, 2012 @ 2:55 pm

    Ummm… I would TOTALLY use wonton wrappers… because I am completely intimidated by anything that involves cream filling (did that sound dirty?)

    Bring on the brown butter!


  8. #
    Maggie @ A Bitchin' Kitchen — July 17, 2012 @ 4:17 pm

    Your photography is just ridiculously stunning. I love it.

    And I love these! Cannolis are one of my favorite desserts!


  9. #
    Kankana — July 17, 2012 @ 5:07 pm

    oh god! I am so happy to see this post. I have some extra wonton sheets and mascarpone too. Love this idea. I am gonna try these.


  10. #
    Nicole Underwood — July 17, 2012 @ 5:31 pm

    dang! I wish those were in my belly…right now!


  11. #
    Living The Sweet Life — July 17, 2012 @ 6:51 pm

    Yum!! These look great, and I love the fact that they are not fried :)


  12. #
    Maria — July 17, 2012 @ 6:57 pm

    Fun dessert and your photos turned out great! Like always:)


  13. #
    Lorie — July 17, 2012 @ 7:41 pm

    Holy Mother of Pearl I want one of those right now!! Will you move in next door to me? Please and thank you!


  14. #
    Gina — July 17, 2012 @ 8:39 pm

    Yum, this look really good. I would adore one of these NOW!!!


  15. #
    Liz @ Tip Top Shape — July 17, 2012 @ 8:59 pm

    These pictures are absolutely stunning. I want one of these cannolis now!


  16. #
    Gina — July 17, 2012 @ 9:37 pm

    Your pictures are seriously A+ quality. AMAZING.


  17. #
    Shumaila — July 18, 2012 @ 2:07 am

    Look absolutely delicious!


  18. #
    Ann P. — July 18, 2012 @ 3:09 am

    The wontons actually make cannoli way more accessible! I could do this tomorrow!! :D


  19. #
    Cathy @ Noble Pig — July 18, 2012 @ 2:42 pm

    This is crazy, crazy and I want it so badly! Wow! Anyway to subscribe to your blog by email?


  20. #
    Rachel @ Baked by Rachel — July 18, 2012 @ 4:15 pm

    I love your twist on the traditional. Wonton wrappers are a fun substitution for so many things!


  21. #
    Alison @ Ingredients, Inc. — July 18, 2012 @ 10:12 pm

    you never disappoint! You are my top favorite blogger without a shadow of a doubt


  22. #
    marla — July 18, 2012 @ 10:21 pm

    Looks wonderful!!


  23. #
    Emily — July 18, 2012 @ 10:48 pm

    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.


  24. #
    Sneh | Cook Republic — July 18, 2012 @ 11:18 pm

    Such a simple but “wow” dessert! Thanks for sharing :-)


  25. #
    Gina — July 18, 2012 @ 11:52 pm

    Oh my……….. I was drooling over these on IG. Now I see them here & I suddenly feel the urge to get in the kitchen.


  26. #
    MikeVFMK — July 19, 2012 @ 2:36 am

    Hot diggity. These are some show stopping cannolis. And what a great twist. Pics are always stunning, Naomi. Love your site.


  27. #
    Reem | Simply Reem — July 19, 2012 @ 7:13 pm

    This is such a delicious and elegant yet simple to make dessert…
    Totally these are calling me. ;)


  28. #
    Anna @ Crunchy Creamy Sweet — July 23, 2012 @ 3:03 pm

    This is absolutely brilliant! I can’t tell you how long I have been looking for a recipe for cannoli that does not use the classic dough. Yay for wonton wrappers! Thank you for sharing this recipe, Naomi!


  29. #
    kita — July 24, 2012 @ 2:34 am

    Oh this non traditionalist is toootally diggin on this recipe.


  30. #
    Trish — July 25, 2012 @ 7:50 pm

    I am in awe. These are SO incredibly beautiful.
    Thanks for sharing!


  31. #
    Jessica — February 8, 2013 @ 6:58 pm

    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 :)


  32. #
    Bec — December 21, 2014 @ 8:52 pm

    Well these are my soul mate in dessert form! They look amazing, Bec!


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