Hazelnut-Caramel Cannoli
The combination of caramel and hazelnuts is always irresistible – especially when it appears in a classic Italian dessert. This cannoli combines creamy ricotta, rich dulce de leche caramel, and the nutty character of toasted hazelnuts. As the caramel silkily permeates the ricotta cream, and the hazelnut adds texture and depth, every bite evokes a warm, festive feeling. For the perfect result, the hazelnuts should be lightly toasted, and the caramel worked until smooth. This dessert is especially well-suited to colder seasons when a comforting, rich dessert is appreciated. Serve this cannoli at gatherings with friends, at the end of festive dinners, or just as a special weekend dessert – everyone is guaranteed to ask for seconds.
Ingredients for this recipe
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Preparation Steps
1
In a medium bowl, mix the ricotta with the dulce de leche (caramel) and powdered sugar until smooth. Tip: If the caramel is too thick, warm it slightly to make it easier to mix.
2
Add the ground hazelnuts and vanilla extract, then mix well. Tip: Toast the hazelnuts in a dry pan beforehand to enhance their flavor.
3
Transfer the mixture to a piping bag and chill for at least 15–20 minutes. Tip: This makes it easier to fill the cannoli and prevents the shells from getting soggy.
4
Fill the cannoli shells with the hazelnut-caramel cream from both ends. Tip: Fill just before serving to keep the shells crispy.
5
Dust the tops with powdered sugar, then garnish with coarsely chopped toasted hazelnuts. Tip: A drizzle of caramel can make it even more decorative.
6
Serve on an elegant dessert plate, perfect for autumn and winter occasions or alongside coffee. Tip: An espresso or caramel latte makes a perfect accompaniment.
