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Cannoli With Le Noble and Candied Fruit

Cannoli With Le Noble and Candied Fruit

12 portions


  • 125 ml (1/2 cup) Le Noble, rind removed, cut into cubes
  • 500 ml (2 cups) 35% cream
  • 60 ml (1/4 cup) sugar
  • 5 ml (1 tsp.) vanilla extract
  • 60 ml (1/4 cup) mixed candied fruit, finely chopped
  • 60 ml (1/4 cup) candied citrus peel, finely chopped
  • 60 ml (1/4 cup) dark chocolate, chopped


  • 12 sheets of egg roll shells, store-bought
  • 1 egg, lightly beaten, for brushing
  • Vegetable oil, for frying
  • Icing sugar, for sprinkling


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a saucepan, melt the Le Noble in 125 ml (1/2 cup) cream. Cover with plastic wrap, and let cool down.
  • Beat the remaining cream with the sugar and vanilla extract. Add the Le Noble mixture, candied fruit, citrus peel, and dark chocolate. Cover and refrigerate until ready to serve.


  • Preheat the oil in a deep-fryer at 375°F (190°C).
  • Line a baking sheet with paper towels. Roll each dough sheet around a cannoli tube. If you do not have a cannoli tube, place the cylindrical handle of a kitchen utensil with a diameter of about 2.5 cm (1 in.) diagonally on a pastry square. Bring the two corners around the handle, and hold it together using the beaten egg.
  • Fry each cannoli for about 2 minutes. Drain them on the baking sheet. Repeat the process until you have used up all the dough. Let the shells cool down completely. Using a pastry bag, fill the cannolis with the filling.
  • Sprinkle with some icing sugar.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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