Crispy Brittle Cannoli
Cannoli originates from Sicily, where it became known as a festive dessert - its crispy pastry and creamy, flavorful filling quickly conquered the world. This version updates the traditional recipe with a crunchy brittle twist. The kitchen fills with the sweet aroma of caramel as the brittle pieces meet the soft ricotta – the experience is both retro and special. The secret to success is well-chilled cream and finely chopped brittle, which should be added just before filling to prevent it from softening. This dessert is perfect for a festive table, a birthday menu, or any occasion when you want to impress your guests. Instead of the classic walnut, try it with hazelnuts or pistachios!
Ingredients for this recipe
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Preparation Steps
1
Coarsely chop the brittle (caramelized sugar with walnuts or hazelnuts) with a knife or in a mortar. If making it at home, let it cool completely before using.
2
Thoroughly drain the ricotta cheese through a fine-mesh sieve or cheesecloth to remove excess moisture. This will make the cream thicker and prevent it from soaking the shells.
3
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. This cream will be the base of the filling.
4
Add the chopped brittle to the ricotta cream, gently folding it in to distribute evenly. Do not overmix to maintain the crispy texture.
5
Refrigerate the mixture for 10–15 minutes to firm up slightly. This will make it easier to work with during filling and prevent it from leaking out of the shells.
6
Fill the cannoli shells with the chilled cream using a piping bag or a small spoon. Fill both ends for an aesthetically pleasing result.
7
Before serving, sprinkle the ends of the cannoli with a little extra chopped brittle, and you can also lightly dust them with powdered sugar. They are crispiest when fresh, so fill them just before serving.
