Recipes in the world of Flavilo

Apricot and marzipan cannoli dessert served

Apricot and Marzipan Cannoli

Cannoli is an iconic Sicilian dessert, traditionally made with crispy pastry shells filled with ricotta cheese. This apricot and marzipan variation elevates the basic recipe to a new and exciting dimension: the sweetness of the fruit and the distinctive flavor of almond create a perfect harmony. As the grated marzipan melts into the fresh ricotta, the aroma rising from the bowl evokes the atmosphere of childhood celebrations. It's important that the ricotta is not watery and that the dried apricots are well softened before mixing them in. This cannoli is an ideal choice for spring and summer parties, Mother's Day breakfasts, or festive occasions. To make it even more special, dip the ends of the filled cannoli in melted white chocolate and sprinkle with chopped pistachios.

Prep Time 25 min
Preparation 0 min
Total 25 min
1660 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 250 g Ricotta cheese
⭕ 100 g Dried apricots
⭕ 60 g Marzipan
⭕ 40 g Powdered sugar
⭕ 1 tbsp Lemon juice
⭕ 1 tsp Vanilla extract
⭕ 10 Cannoli shells

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    Preparation Steps

    1

    Soak the dried apricots in warm water for 10 minutes, then drain and dice finely. This will help soften them, making them easier to incorporate into the cream.

    2

    Grate or finely chop the marzipan so it can be evenly distributed in the ricotta cream. Smaller pieces will blend better into the filling.

    3

    Drain the ricotta thoroughly, then place it in a bowl. Add the powdered sugar, lemon juice, and vanilla extract. Mix until smooth to create a homogenous and easily moldable cream.

    4

    Fold the diced apricots and marzipan into the ricotta mixture. Mix well, then chill for 10 minutes to allow it to firm up slightly, making it easier to fill the shells.

    5

    Fill the cannoli shells with the chilled cream using a piping bag or a spoon. Fill them completely to both ends for an appealing presentation.

    6

    Before serving, dust with powdered sugar and garnish with a sprinkle of chopped almonds. Fill the cannoli just before serving to keep the shells crisp.