Brandy Snap Cannoli

Preparation info
  • Makes

    Twelve to fourteen

    4 to 4½ inch cookies
    • Difficulty


    • Ready in

      10 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

Cannoli reign supreme among Italian pastries. I have adapted this recipe from one given to me many years ago by Sanford D’Amato of Sanford Restaurant in Milwaukee, Wisconsin. Sanford has elevated cannoli to a new level of refinement. I much prefer the buttery and brandied caramel flavor and delicate chewy-crisp texture of a brandy snap shell to the traditional fried pastry shell. The mascarpone pastry cream filling is also lighter than the traditional ricotta filling, and the dried currants