Cherry Jam Cheesecake Rolls
🍒✨ Crisp, golden cannoli shells filled with light cheesecake cream and a rich cherry jam center. Elegant, bakery-style dessert that’s irresistibly creamy with a perfect crunch.
Ingredients
Classic Fried Cannoli-Style Shells (Extra Crispy)
- 1½ cups (190 g) all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 2 tbsp cold unsalted butter, cut into small pieces
- 1 egg yolk
- ¼ cup dry white wine or Marsala
- 1 tsp vanilla extract (optional)
- Vegetable or sunflower oil, for frying
- Egg white, lightly beaten (for sealing)
Cheesecake Filling
- 225 g (8 oz) cream cheese, softened
- ½ cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Zest of ½ lemon (optional)
Cherry Jam Center
- ½–¾ cup thick cherry jam or cherry preserves
How to Make
Step 1: Make the Cannoli Dough
- Mix flour, sugar, and salt in a bowl.
- Cut in cold butter until the mixture looks crumbly.
- Add egg yolk, wine (or Marsala), and vanilla.
- Knead until a smooth, firm dough forms.
Step 2: Rest the Dough
- Wrap dough tightly in plastic wrap.
- Let rest at room temperature for 45–60 minutes.
Step 3: Roll & Shape the Shells
- Roll dough very thin (almost transparent).
- Cut into 9–10 cm (3½–4 inch) circles.
- Wrap around metal cannoli tubes.
- Seal edges with lightly beaten egg white.
Step 4: Fry the Shells
- Heat oil to 175°C / 350°F.
- Fry shells about 1 minute until golden and blistered.
- Drain on paper towels and cool completely.
- Carefully remove metal tubes.
Proper frying creates the signature bubbly, ultra-crisp cannoli texture.
Step 5: Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Mix in powdered sugar, vanilla, and lemon zest.
- Whip cold cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture.
- Transfer to a piping bag.
Step 6: Assemble the Rolls
- Pipe cheesecake filling into both ends of each shell.
- Spoon or pipe cherry jam into the center.
- Chill for 20–30 minutes to set.
Tips & Tricks
- Fill shells just before serving to keep them crisp.
- Roll dough extra thin for maximum blistering.
- Use thick jam to prevent soggy shells.
- Warm jam slightly for a glossy, bakery-style finish.
- Add cinnamon or orange zest to the dough for extra aroma.
FAQs
Can I make the shells ahead of time?
Yes. Store unfilled shells in an airtight container at room temperature for up to 2 days.
Can I bake the shells instead of frying?
Frying is recommended for the classic bubbly cannoli texture.
Can I use other jams?
Yes. Raspberry, blueberry, sour cherry, or strawberry jam work beautifully.
How long do filled cannoli last?
They’re best eaten within a few hours, as the filling softens the shells.