Making cannolis is fun and easy if you buy the shells and make the filling at home. You will need a pastry bag or plastic bag with a hole cut in the corner to squeeze the filling into the shells from both sides. Great for parties!
_______________From https://www.italymagazine.com/recipe/sicilian-cannoli_____________
Ricotta filling
Drain the ricotta the night before for at least 8 hours to get as much water out of it as you can.
Whisk with the icing sugar, once it is nice and creamy, add the chopped candied fruit (you can also add chocolate chips).
Use a pastry bag to pipe the ricotta into the cannoli shells from both ends. Dust with powdered sugar and deep the two ends in ground pistachio nuts.
Remember to fill the cannoli just before serving them. If you fill them too early, the ricotta cream can get the shell soggy.
-
500 grams
-
140 grams
-
add
-
addPistachio Nuts 100 Gr (ground)
- may add a little cinnamon and 1 tsp. vanilla.