Applewood Winery Blog

Creamy Key Lime Stuffed Cannolis with Mango Riesling Sauce

For filling:

• 4 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 2 teaspoons freshly grated lime zest
• 4 tablespoons bottled Key lime juice or 5 tablespoons fresh lime juice
• 1 cup mascarpone cheese (about 1/2 pound)
• 4 oz. coconut flakes, toasted

Mango Riesling Sauce:

• 3 ripe mangoes (each about 3/4 pound), peeled and diced (or use frozen)
• 2 tablespoons fresh lime juice, or to taste
• 1 tablespoon superfine sugar, or to taste

·         ¼ cup Applewood Winery Riesling

Preheat oven to 375.  Combine first 5 ingredients in food processor until well blended and put aside in a mixing bowl.  Meanwhile, spread coconut flakes onto cookie tray and toast until lightly browned.  When cooled, pulse in food processor, then fold into filling mixture.  Put the filling mixture into a pastry bag (or ziplock baggie with the end corner snipped off) and pipe into cannoli shells.

To make the mango sauce, just put all ingredients in a blender or food processor and blend.  To serve, drizzle the mango sauce on the plate and place cannoli on top.  Serve with Applewood Winery Sweet Riesling for a dessert pairing to impress your friends!