Apple and Walnut Cannoli
Cannoli is one of the most famous desserts in Italian gastronomy, especially from Sicily. Originally made for the Carnival season, it is now enjoyed at any time of the year. This apple and walnut version is an autumnal reinterpretation of the traditional recipe, where cinnamon apple and toasted walnuts lend a warm, homely flavor to the classic sweet treat. Imagine the aroma of freshly baked cannoli filling the kitchen while the cinnamon apple slowly simmers. It provides a truly intimate experience. For the perfect ricotta filling, always ensure that the ricotta is thoroughly drained - this will ensure that the pastry retains its crispness. If you fill it ahead of time, the shell will get soggy, so it's best to fill it just before serving. This dessert is a perfect choice for an autumn afternoon, as a finale to a festive lunch or even as a welcome treat for guests. Try mixing orange zest into the filling for a more refreshing flavor!
Ingredients for this recipe
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Preparation Steps
1
Peel, core, and dice the apple into small cubes. Then, toss with lemon juice to prevent browning. Smaller pieces blend more easily into the cream and create a more harmonious flavor.
2
In a dry skillet, toast the walnuts over medium heat for 3-4 minutes, until lightly fragrant. This enhances their flavor. Let cool, then coarsely chop.
3
Place the ricotta in a bowl and drain thoroughly to remove excess moisture. If necessary, you can squeeze out the excess moisture with paper towels to prevent the filling from soaking the cannoli shell.
4
Add the powdered sugar, cinnamon, vanilla extract, apple, and chopped walnuts to the ricotta. Mix well until you have a smooth filling. If you're using a juicier apple, it's worth draining the mixture again at the end.
5
Fill the cannoli shells with the mixture using a piping bag or spoon. Fill both ends to create an aesthetic look. Do not fill too early, as the shell will lose its crispness.
6
Sprinkle the tops of the filled cannoli with a little chopped walnuts, then lightly dust with powdered sugar. They are best served immediately, but can be stored in the refrigerator for 1-2 hours without the pastry becoming soggy.
