My boyfriend loves his cannolis. He loves the ones I would make for him back when I was living in Las Vegas. I would pick up empty cannoli shells from a local Italian deli and make my own cannoli filling. He has been mentioning cannoli lately and he knows I can’t deliver what he use to get in Vegas. So I had to improvised. Thanks to Cinco de Mayo I had some inspiration from corn tortillas and cinnamon sugar. I turned them into tostadas by baking the corn tortillas in the oven and sprinkling a blend of stevia/cinnamon on the top. They crisped up very nicely after 10 minutes and I let them cool completely before adding my cannoli filling. Strawberries have been way to ripe to purchase at the store, so I opted to use raspberries instead. It adds color and a hint of berry sweetness. When I put it together I couldn’t believe how fancy it looked!
My boyfriend came home from work and I wasn’t making dinner for a few more hours. I asked if he wanted a snack while he watched his favorite show and of course he didn’t deny! I brought him this beautiful dessert and his eyes grew large. “What is that?” he said. “This is a Mexican cannoli.” I said. He looked somewhat confused but tried it anyways. He said,“Babe this is delicious. It tastes so good and the combination of cannoli filling and raspberries is perfect. Not too sweet and the shell adds the perfect sweet crunch to the whole thing.” Yes those words came out of his mouth and I had to make this dessert again for him that night! My boyfriend can be quite the food critic!
1 batch of cannoli filling
1 tablespoon stevia (granulated sugar or another sugar substitute)
1 teaspoon cinnamon
Fresh raspberries (any berries)
First make a batch of cannoli filling. I didn’t have pistachios so I didn’t add them but I’m sure it would be extra delicious in this dessert. Once the filling is done, store in the fridge to thicken up.
Preheat oven to 400 degrees. Cover a baking sheet with tin foil or parchment paper. In a small bowl add the stevia and cinnamon together, mix till combined. Spray tortillas lightly with cooking spray and sprinkle the cinnamon/stevia mixture on top. Flip over and repeat. Place in the oven for at least 10 minutes. At around 6 or 7 minutes flip the tortillas around. After 10 minutes keep checking to make sure they have not burned.
Once they turn a light brown and are crispy remove. Cool completely on a cooling rack.
To assemble: Place a tablespoon of cannoli filling on a plate. This will act as the glue to the tostada shell. Trust me, this will slide off the plate if you don’t do this step! Place the shell on top with 1/4 cup of filling. Spread around the middle, add 5-6 raspberries and a little more filling. Top a second shell on top with 2 tablespoons of filling. Top with a raspberry and sprinkle chocolate chips on top.
This makes a lot. I believe we had 4 full desserts out of it plus extra filling that I kept mixing berries with as a snack during the day time! If I had cocoa powder, I would of sprinkled a little on top to give it more of that expensive looking dessert effect. Oh and a sprig of fresh mint!