Break The Dessert Mold

In our family there are many holiday traditions we follow, though Christmas dinner isn’t one of them. We often opt for a Mexican meal of tamales or enchiladas, Spanish rice and a big pot of beans. This year we’re excited to add these Baked Tortilla Cannoli to the dessert lineup and our organic flour tortillas work perfectly in lieu of pastry dough. Creatively cooking with tortillas is one of our most favorite things, and from our experience, it makes for some pretty great dinner conversation, too! Merry Christmas!

Baked Tortilla Cannoli with Salted Caramel Drizzle

Make sure you have 7 people to share this dessert with … because you won’t be able to stop at just one otherwise. This makes a terrific entertaining dessert, either plated individually or served from a platter.

Ingredients

8 La Tortilla Factory Organic Non-GMO Tortillas, Traditional Flour

1 tablespoon butter, melted

8 ounces mascarpone cheese, softened

8 ounces neufchâtel or cream cheese, softened

1/2 cup plain Greek yogurt

3/4 cup sugar

1 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

1 tablespoon powdered sugar

Salted Caramel Drizzle

1/2 cup sugar

1/2 cup heavy cream

2 teaspoons Maldon sea salt, divided

Directions

Preheat oven to 350. Trim 3/4-inch off two parallel sides of each tortilla. Brush both sides of 1 tortilla with butter and roll, with the flat edges as the ends, so it’s the same diameter as if you were to make an “OK” sign with your thumb and index finger. Secure with a toothpick and place on a foil-lined baking sheet, keeping as much of a tubular shape as possible. Repeat with remaining tortillas and bake for 20 minutes, until just golden brown and crisp. When done, remove from oven, remove toothpicks and let cool.

While tortillas are baking, whip together mascarpone, neufchâtel, Greek yogurt, 3/4 cup sugar and vanilla extract until light and fluffy. Refrigerate until tortillas are ready to be filled. In a small bowl, mix together cocoa powder and powdered sugar.

To make the caramel, melt the sugar in a heavy-bottomed saucepan over medium heat (it will take 3-5 minutes and you’ll want to watch it closely after 3 minutes so it doesn’t burn). Pour in cream and let it boil for 1-2 minutes, until sugar is completely melted into the cream and the mixture has thickened. Stir in 1 teaspoon Maldon salt and remove from heat.

To stuff, scoop the filling into a zip top plastic bag, squeeze out excess air and seal. Snip off the tip of one corner, then twist the top to push the filling down towards the snipped corner. Pick up one of the tortilla shells and poke the snipped corner of the bag into the center of the tube. Pipe in filling until it reaches the edge, then turn around and repeat from the other end. Repeat with remaining tortilla shells.

Arrange cannolis on a platter or plate each individually. Spoon the cocoa powder mixture into a fine-meshed strainer and tap the side as you hold it over the cannolis to dust. Drizzle caramel over top and pool on the plate, and sprinkle with a pinch of Maldon to finish.

Serves 8

Calories: 550 | Total fat: 33 grams | Total carbohydrates: 57 grams | Dietary fiber: 1 grams | Protein: 8 grams