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Strawberry Cheesecake Churro Cannolis

Strawberry Cheesecake Churro Cannolis

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Cook time: 0 hours 25 minutes
Servings: 6 servings

The perfect combination treat for everyone!


12 potsticker wrappers
1 tbsp cinnamon
1 cup strawberries
½ cup sugar
1 tsp vanilla
8 oz cream cheese
1 tsp lemon zest
1 cup heavy cream, whipped
Vegetable oil for frying


1. Fold-10 Min
Fold a 10”x10” sheet of aluminum foil in half, and then in half again. Then fold it over on itself in the other direction. Roll the foil into a small pipe/cigar shape, to form a cannoli mold. Repeat six times.

2. Wrap-10 Min
Wrap a wonton wrapper around the mold, sealing it with a dab of water. Repeat six times.

3. Heat-5-10 Min
Heat vegetable oil in a pot over medium heat, until it reaches 325*F.

4. Fry-20 Min
Fry the cannoli shells until golden, about a minute. Allow them to cool, and pull them off the molds.

5. Combine-3 Min
Combine 1 tbsp of cinnamon and 1 tbsp sugar and roll the shells in them. Repeat, creating another six shells.

6. Add-10 Min
Mash 1 cup of strawberries until puree forms. Add 1/2 cup of sugar, 1 tsp of vanilla, 8 oz of cream cheese, and 1 tsp of lemon zest and combine completely. Add in the whipped cream, folding it in gently. Spoon the filling into a piping bag fitted with a star tip, and pipe the filling into the shells.

Enjoy these strawberry cheesecake churrro cannollis!

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