Chestnut Cannoli
Cannoli is a world-famous Italian dessert that embodies the gastronomic heritage of Sicily. The chestnut-enriched version is a true autumn favorite, giving a new twist to traditional flavors. As the sweet, creamy aroma of chestnut blends with the freshness of orange zest and the silkiness of ricotta, a warm, homely feeling fills the kitchen – a promise of the holidays. The key to success is high-quality chestnut purée and the right consistency of the cream. The cannoli shell remains crispy if filled just before serving. This dessert is an ideal choice for autumn gatherings, as a conclusion to festive dinners, or as a special weekend treat. A sip of orange dessert wine or mulled wine can make it truly unforgettable.
Ingredients for this recipe
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Preparation Steps
1
In a mixing bowl, beat the ricotta cheese and sweetened chestnut purée until smooth. Tip: If the chestnut purée is too thick, add 1-2 tablespoons of milk or cream to make it more spreadable.
2
Add the powdered sugar, vanilla extract, and grated orange zest, then mix thoroughly. Tip: The orange zest adds a touch of freshness to the richness of the chestnut; don't skip it.
3
Transfer the mixture to a piping bag and refrigerate for at least 15 minutes to firm up slightly. Tip: This makes filling the cannoli easier and neater.
4
Carefully fill the cannoli shells with the chestnut cream from both ends. Tip: Don't fill them too far in advance, or the crispy shell may soften.
5
Dust the tops with powdered sugar and sprinkle with finely chopped cooked chestnuts for garnish. Tip: If you want an extra nutty flavor, you can toast the chestnuts used for garnish.
6
Serve the cannoli on a light-colored ceramic plate as a fresh dessert or festive treat. Tip: A glass of orange liqueur or hot chocolate complements it perfectly.
