This dessert lets customers share and dip elements of the classic Italian cannoli.

Justin Nilson, corporate pastry chef of Blau and Associates, which partnered with Cake Boss television star Buddy Valastro on the new Buddy V’s Ristorante, developed the recipe. Valastro came up with the idea after noticing that his bakers loved to snack on broken cannoli shells.

For this dessert, cannoli dough is rolled in a pasta machine, cut into irregular strips and deep-fried to order. The dough contains cinnamon and sugar, “so even on its own it has a nice cinnamon-cookie kind of taste,” Nilson said.

The typical ricotta filling is augmented with a denser and drier impastata ricotta and flavored with sugar, cinnamon oil and vanilla extract. The dip is served in a ramekin beside the cannoli dough strips. Guests can use them to scoop up chocolate drops, toasted pistachios and candied fruit.

The dessert is priced at $9.

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Contact Bret Thorn at bret.thorn@penton.com.
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