Cannolis
A classic Italian pastry recipe. With this cannoli recipe, you get a perfectly crisp flaky shell and a rich and creamy ricotta filling, deliciously sweet.
Ingredients
- 3/4 cup mini chocolate chips, divided
- 2 cups ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 8 cannoli shells, homemade or store bought will work
- 1 cup confectioners' sugar, plus extra for dusting
Optional:
- 2 teaspoons fresh orange zest
Instructions
Place the ricotta cheese in a fine mesh colander and place in the refrigerator to drain for at least 12 hours and up to 24 hours.
When you are ready to fill:
First, in a large bowl, combine the drained ricotta cheese, icing sugar, 1/4 cup mini chocolate chips, vanilla extract and orange zest (if used); mix well. Using a spatula, carefully scrape the mixture into a piping bag with a 1/2 inch open tip. Use immediately or refrigerate until needed; filling can be done up to 24 hours in advance.
Then, when ready to serve, channel the filling into one end of the cannoli shell, filling the shell halfway, then into the other end. If you do not have a pastry bag, you can place the filling in the shells. Repeat with the remaining shells.
Place the remaining mini chocolate chips on a small plate. Dip each end of the cannoli in the chocolate chips, then lightly sprinkle with icing sugar. Happy Cooking Time.
