Restaurants›The Sicilian Butcher›Italian Dessert Platter Recipe

Italian Dessert Platter Recipe

Inspired by The Sicilian Butcher
Time2h
Serves10

SERVES 10 - (10) Mini Cannoli with Traditional Filling, (10) Wedding Cookies, (10) Tony Green Almond Cookies, (3) Lobster Tails Nutella Pastry Cream, (3) Lobster Tails Vanilla Pastry Cream, (4) Sfogiatelle

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Ingredients

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Italian Dessert Platter

Method

Italian Dessert Platter

1

Prepare the Mini Cannoli

In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in chocolate chips. Fill each cannoli shell with the ricotta mixture using a piping bag. Set aside.

2

Bake the Wedding Cookies

Preheat the oven to 350°F (175°C). Shape the wedding cookie dough into small balls and place them on a baking sheet. Bake for 15-20 minutes or until lightly golden. Dust with powdered sugar once cooled.

3

Make the Almond Cookies

In a bowl, mix the wedding cookie dough with almond extract. Shape into small rounds and bake at 350°F (175°C) for 15-20 minutes. Dust with powdered sugar when cooled.

4

Prepare Lobster Tails with Nutella Pastry Cream

Thaw puff pastry sheets and cut into lobster tail shapes. Bake according to package instructions until golden. Allow to cool, then fill half with Nutella pastry cream.

5

Prepare Lobster Tails with Vanilla Pastry Cream

Using the same baked lobster tails, fill the other half with vanilla pastry cream. Optionally, dust with powdered sugar.

6

Make Sfogiatelle

Roll out the sfogiatelle dough, fill with a mixture of ricotta cheese and lemon zest, and shape into traditional sfogiatelle. Bake at 375°F (190°C) until golden and crispy.