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Article: Apricot Balsamic Filled Canolis

Apricot Balsamic Filled Canolis

Servings: 12


  • 12, mini canoli shells
  • 1 tsp, lemon zest – freshly grated
  • 6 ounces, Marscapone cheese – room temperature
  • 2 tbsp, il Fustino Apricot Balsamic – divided
  • 3 tbsp, confectioner’s sugar – plus more for dusting


In a small mixing bowl, combine zest, marscapone and 1 tbsp balsamic.

 Sift in confectioner’s sugar to avoid lump and mix until it reaches an even consistency. Add additional balsamic to taste.

Spoon into a pastry bag and pipe mixture into canoli shells from both ends, making sure there are no air gaps. (If you do not have a pastry bag you can use a large ziploc bag and snip off one of the corners with scissors.)

Place shells on serving plate and lightly dust with more confectioners sugar.

Serve right away, enjoy!