Apricot Balsamic Filled Canolis
- 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!