Banana Caramel Cannoli
Cannoli, one of the iconic sweets of Italian pastry, originally comes from Sicily. The traditional filling is made from ricotta, but over the years many creative variations have emerged - one of these is the perfect pairing of banana and caramel. The kitchen fills with a sweet, caramel scent as the cream comes together - the memory of a childhood banana caramel cream echoes in every bite. The success of the recipe lies in the well-ripened banana and the silky caramel. It is important to fill the cannoli just before serving to preserve the crispness of the pastry. This dessert is ideal for birthday parties, family gatherings, or any occasion when you want to offer something truly special.
Ingredients for this recipe
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Preparation Steps
1
In a medium bowl, mash the ripe banana with a fork until smooth, then add the ricotta cheese. Mix until well combined. Tip: The banana should be fully ripe for a sweeter and creamier filling.
2
Add the powdered sugar and vanilla extract, then pour in the caramel sauce. Mix thoroughly until all ingredients are evenly distributed. Tip: If the caramel is too thick, warm it slightly to make it easier to mix.
3
Transfer the mixture to a piping bag or a thick-walled zip-lock bag with a corner cut off. This will make filling precise and clean. Tip: Chill the cream for 15 minutes to make it easier to handle.
4
Fill the cannoli shells with the banana caramel cream from both ends, ensuring the filling completely fills the insides. Tip: Don't fill them too early to keep the pastry crisp.
5
Drizzle a little caramel sauce on top of the filled cannoli, and garnish with thin banana slices. Tip: Add the banana slices just before serving to prevent browning.
6
Serve the cannoli chilled on a rustic ceramic plate. Tip: They are best enjoyed fresh, but can be stored in the refrigerator for 1-2 hours before serving.
