Rum and Walnut Cannoli
Rum and walnut cannoli is a richer, more flavorful twist on the traditional Italian sweet, perfect for the autumn and winter seasons. The deep, nutty aroma of walnuts and the warming power of dark rum create a truly special dessert. As the scent of ground walnuts mingles with rum and vanilla, a cozy, festive atmosphere instantly fills the kitchen – as if the last course of a Christmas dinner were being prepared. The secret to success is high-quality rum and freshly ground walnuts. It's important that the filling isn't too thin, and always fill the pastry with it chilled. The lemon zest adds freshness to the rich flavors. This cannoli is a perfect choice for a festive table, as a winter dessert or as a conclusion to a special dinner. It can be made even more elegant by serving it with a little extra rum sauce.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a medium bowl, combine the ricotta cheese and powdered sugar until smooth and creamy. Tip: If the ricotta is too wet, strain it to prevent a runny filling.
2
Add the ground walnuts, vanilla extract, lemon zest, and dark rum. Mix well to combine. Tip: Toasting the walnuts can add extra flavor to the cream – do this in a dry skillet for a few minutes.
3
Transfer the cream to a piping bag and refrigerate for at least 15 minutes to allow it to firm up slightly. Tip: Chilling allows the walnuts to infuse the cream with even more flavor.
4
Gently fill the cannoli shells with the chilled rum and walnut cream from both ends. Tip: Avoid overfilling to prevent the shells from cracking, and always fill just before serving.
5
Dust the filled cannoli with powdered sugar, and garnish with a sprinkle of ground walnuts if desired. Tip: For extra texture, use coarsely chopped toasted walnuts on top.
6
Serve the finished cannoli on a rustic plate as a dessert or for a festive gathering. Tip: It pairs perfectly with a glass of dessert wine or an espresso.
