Cannoli napoleon

Chef and cookbook author Lidia Matticchio Bastianich’s Cannoli Napoleon recipe puts a modern spin on this much-loved Italian dessert.

Zuppa Toscana literally means "soup in the style of Tuscany", a definition that leaves a lot of room for interpretation. This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's creamy, delicious, comforting, and completely crave worthy.

This stunning puff pastry cake is a simplified version of classic Napoleon cake. It's super easy to make with just 3 ingredients! No baking skills required!

Learn how to make homemade Italian ricotta cannoli filling with just 4 ingredients. Made with strained ricotta cheese and flavored with a grated orange peel, this simple cannoli filling recipe can be used as a dip or to fill cannoli shells.

This Cannoli Napoleon marries two delicious desserts, the Italian Cannoli and the French Napoleon, into one delicious, flaky, creamy pastry.

Sunday Brunch: Cannoli Napoleon

For the Cannoli Cream 1 pound fresh ricotta , (2 cups) ⅔ cup confectioners sugar, plus more for decoration 1 tablespoon Grand Marnier, (optional, but very good) 1 ounce unsweetened chocolate, (or 3 tablespoons bittersweet chips) 2 tablespoons candied orange rind 2 tablespoons toasted almonds For the pastry try Russo Tiesi's Pennisi Cannoli Products!

Two days resting in the fridge helps cannoli dough become light and bubbly. You will need cannoli molds for frying (see “Holy Cannoli,” p. 110). Serve within a few hours, before the shells soften.

Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!

This recipe was inspired by my friend and PBS colleague, Lydia Bastianich. This fancy-looking dessert is so easy, you’ll just love it! And mine has no refined sugar or saturated fat so it’s as good for you as it is yummy! Makes 4 napoleons 1 cup sprouted whole wheat flour...