Tuesday, November 18, 2014

Maple Bourbon Cannolis

I have never been the largest fan of cannolis. I think it is in large part that I am not big on sweetened ricotta. I have tried to love them, it's just never happened. Then I came across the empty shells at our local market and I got to thinking about how I could make them so that I may enjoy them. 

My answer came in the form of another Italian cheese: mascarpone. (I am aware in some circles this is sacrilegious and I am prepared to deal with that. My last name is Baldassari people, I get it;)But... I have made quite a few versions so far, and this simple combination of some of my go to favorites quickly became a favorite. 

You can always make your own cannoli shells but I found these at the grocery store bakery. Since I purchased them empty, they only charged me half price. Score! If you want the recipe for homemade cannoli shells, I recommend this one.



Maple Bourbon Cannolis

12 mini cannoli shells
6 oz mascarpone
2 tbsp powdered sugar
1/4 cup maple syrup
1 1/2 tbsp bourbon
1/4 cup whipping cream
1/4 cup chopped pecans (optional)

In a mixing bowl, whip the mascarpone for about 2 minutes on high, change the speed to slow and add in the powdered sugar, maple syrup and bourbon. Combine together and then slowly add in the whipping cream. Slowly bring the speed back up to high and beat until you have a super thick whipped cream consistency.

Place in a piping bag and pipe into each end of the cannoli shell. If desired, roll each end in the chopped pecans. 

Refrigerate for at least two hours. 

*Notes, if you would like a sweeter flavor, you may want to add a little more sugar. You could also add more bourbon. Once when I made this, I had some extra filling left over. I rolled it into a ball and froze it, then rolled the chopped pecans. Served with vanilla wafers as a dip. You can always find a purpose for leftovers;)

These would be the perfect treat for any holiday gathering you have coming up! Enjoy!

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