Pecan and Chili Cannoli
Cannoli is an iconic dessert of Italian, more precisely Sicilian, confectionery, originally made for the carnival season, but now enjoyed all over the world at any time of the year. This special version gets a spicy twist with chili, which perfectly counterbalances the sweetness of the creamy ricotta. Pecan not only adds crispness, but also a rich, nutty flavor to the filling. On a cold winter evening, there's nothing better than a pecan and chili cannoli served with a cup of coffee, which brings warmth to your home. When making the filling, it is important that the ricotta is thoroughly drained - this will prevent the cannoli shell from getting soggy too quickly. It is worth filling it just before consumption so that the dough remains crispy. This flavor combination is an excellent choice as a dessert for elegant dinners or for special festive occasions. Feel free to experiment: if you want an even more exciting flavor, mix orange peel into the filling or try dipping the ends of the cannoli in dark chocolate!
Ingredients for this recipe
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Preparation Steps
1
Start by thoroughly draining the ricotta cheese in a bowl. It's crucial that the filling isn't too watery, or it will soak the cannoli shells. If necessary, press out any excess moisture with paper towels.
2
Dry-toast the pecans in a skillet over medium heat for about 3-4 minutes, until they become slightly fragrant. This enhances their flavor. Let them cool, then roughly chop them or pulse them in a food processor.
3
Melt the dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring in between. This will help it mix easily with the ricotta.
4
In a medium bowl, combine the ricotta, powdered sugar, vanilla extract, lemon zest, ground chili, and melted chocolate. Mix thoroughly until you have a smooth cream.
5
Add the chopped pecans to the cream, reserving a small amount for sprinkling on top. Gently fold them in, being careful not to crush them completely.
6
Fill the cannoli shells with the cream using a piping bag or a spoon. Fill them completely to both ends for an appealing presentation. Don't let them sit for too long after filling, as the shells may soften.
7
Sprinkle the filled cannoli with the reserved chopped pecans and dust them with a little powdered sugar before serving. They can be served chilled, but they are most crispy when fresh.
