Cannolis

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Cannolis

Who doesn’t love an authentic, made with love, cannoli? True to their Sicilian roots, Donatella’s cannolis are filled with fresh ricotta, instead of the custard and cream.

15 min
PREP TIME
10 min
TOTAL TIME
Easy
COOKING SKILL
8
SERVING SIZE

Ingredients

  • 1 pound fresh ricotta, drained
  • ¼ cup Strega or orange liqueur
  • 1¼ cups confectioners’ sugar
  • ¼ tsp. ground cinnamon
  • Grated zest of ½ orange
  • Pinch of salt
  • 6 large cannoli shells or 12 small
  • Opalescent nonpareils

Instructions

  1. Combine the ricotta, liqueur, sugar, cinnamon, orange zest and, salt in a bowl
  2. Add Using a whisk or electric mixer, whisk on medium speed until the mixture is light and creamy, about 2 minutes
  3. Spoon the cream into a resealable plastic bag. Snip off one of the corners.
  4. Squeeze the cream into the cannoli shells and sprinkle either end with the nonpareils.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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