Recipe courtesy of Molly Yeh

Strawberry Krumkake Cannoli

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This is a mashup of the crispy Norwegian rolled cookie, krumkake (which is typically unfilled), and Italian cannoli, which is typically filled with a creamy ricotta filling. They go together so deliciously, especially when strawberries are involved!
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  • Level: Intermediate
  • Total: 5 hr 30 min (includes straining and cooling time)
  • Active: 1 hr 25 min
  • Yield: 24 cannoli
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Ingredients

Strawberry Filling:

Waffle Cookie:

Cannoli:

Chocolate Sauce:

Directions

Special equipment:
a krumkake iron; a krumkake mold; a piping bag
  1. For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid.
  2. Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid.
  3. Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate.
  4. For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined.
  5. For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper.
  6. When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter.
  7. For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt.
  8. Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes.
  9. Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close.
  10. Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve.

Cook’s Note

If you do not have a krumkake iron, you can use a small nonstick pan. Just add a few tablespoons of milk to the batter to loosen it up, since you don't have the pressure of the iron to spread it out. Pour 1 tablespoon of the batter into the center of the pan, and, using your tablespoon, spread the batter into a circular shape. Cook for 1 minute. Flip and continue to cook for 1 minute more. Remove with a rubber spatula and roll with the krumkake mold immediately. If you do not have a krumkake mold, wrap a sugar cone with aluminum foil and use this to mold your waffle cookies.

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