WEEKDAYS 1e|12c|p

Carla Hall's and Daphne Oz's Cannolis

Carla Hall and Daphne Oz
Servings: 12
1 to 30 min

Cream-Filled Pastries

  • Ingredients
  • step-by-step directions
Carla Hall's and Daphne Oz's Cannolis
  • For Cannoli Filling:
  • 2 cups Ricotta (strained)
  • 1 cup Mascarpone (room temperature)
  • 3/4 cup Confectioners Sugar (plus more for garnish)
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla
For the Carla's Cannoli:
  • 1/4 cup Limoncello
  • 1/2 cup Dried Cherries (chopped)
  • 1/2 cup Pistachios (plus more for garnish)
  • 1 Lemon (zested)
  • Confecioners Sugar
For Daphne's Cannoli:
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 cup Hazelnuts (toasted)
  • 1/2 cup Coconut (toasted)
  • Confectioners Sugar
  • 1/3 cup Mini Chocolate Chips (for garnish)
  • For Cannoli Filling: Set ricotta over strainer and allow to drain for 6 to 8 hours.
  • In a large bowl, mix together strained ricotta, mascarpone, sugar, salt, and vanilla. Stir until smooth.
  • For the Carla's Cannoli: In a small bowl combine the limoncello with the chopped cherries. Allow to rehydrate for 10 minutes, then drain. Fold pistachios, cherries, and lemon zest into filling. 
  • Place cannoli filling in a large piping bag. Pipe filling into mini cannoli shells. Sprinkle with confectioners sugar, garnish with chopped pistachios and serve.
  • For Daphne's Cannoli: Fold in cocoa powder, hazelnuts, and coconut. Place cannoli filling in a large piping bag. Pipe filling into cannoli shells. Sprinkle with confectioner sugar, garnish with mini chocolate chips and serve.
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