Cannoli-Style Kataifi Stuffed with Ricotta, Mascarpone, and Pistachios
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Cooking tools:
- Cannoli mold
- Baking sheet
- Oven
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Hand mixer
- Piping bag
- Double boiler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fine-mesh sieve
- Spatula
- Plate
- Parchment paper
Ingredients
- 1 pack Kataifi pastry
- 250 g Butter, unsalted, melted
- 350 g Mascarpone
- 250 g Ricotta
- 1 tsp Orange blossom
- 1 tsp Rose water
- 200 g Apricot puree
- 250 ml Water
- 125 g Granulated sugar
- 15 ml Lemon juice
- 150 ml Cream 30% fat
- 75 gr Dark chocolate drops 70%
- 3 tbsp Crushed pistachios
- Dried rose petals
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