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.

0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
0
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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