Bourbon Pecan Cannoli
Cannoli is one of the highlights of Italian pastry, but reimagined with American inspiration, it can be just as impressive. The bourbon pecan version combines the Southern flavors of the United States with the classic ricotta pastry. As the deep aroma of toasted pecans and bourbon blend into the ricotta cream, the scents immediately create a festive mood – warmth, spice, and luxury in every bite. The key to success is quality bourbon and freshly toasted pecans, which should only be used just before serving to keep them crunchy. Orange zest adds freshness to the full-bodied cream. This special cannoli is ideal at the end of festive dinners, at wine tastings, elegant events, or just because – if you want to impress with a truly unique and sophisticated dessert.
Ingredients for this recipe
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Preparation Steps
1
In a mixing bowl, combine the ricotta cheese and powdered sugar until smooth and creamy. Tip: If the ricotta is too wet, drain it beforehand to ensure the filling holds its shape.
2
Add the finely chopped pecans, bourbon whiskey, vanilla extract, and finely grated orange zest. Mix thoroughly. Tip: Lightly toast the pecans in a pan beforehand for a more intense flavor.
3
Transfer the mixture to a piping bag and refrigerate for 15–20 minutes to firm up and make it easier to work with. Tip: Chilling helps the cream maintain its consistency inside the shells.
4
Carefully fill the cannoli shells with the bourbon pecan cream from both ends. Be careful not to overfill or press too hard, as the shells may crack. Tip: Fill just before serving to keep the shells crispy.
5
Dust the filled cannoli with powdered sugar, then sprinkle a little extra chopped pecan on top. Tip: Use a fine-mesh sieve for even distribution of the powdered sugar.
6
Serve the dessert on an elegant, rustic plate, accompanied by a glass of bourbon or orange liqueur. Tip: It also pairs well with an espresso if you're serving it as a dessert at the end of a festive dinner.
