Cannoli
You only need a handful of ingredients to make this traditional Sicilian dessert. You can make the ricotta filling ahead of time, if needed, but be careful not to fill the shells too early or they may become soggy.
Ingredients
- 2 cups ricotta whole milk
- ½ cup powdered sugar
- ¼ tsp cinnamon ground
- chocolate chips mini, optional
- pistachios chopped, optional
- 12 cannoli shells
Instructions
- If using a brand of ricotta that has a lot of moisture, place the ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate and let drain for at least 2 hours.
- Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until well combined. It won't be completely smooth like you would get with cream or mascarpone. Taste the filling and add additional sugar, if necessary, according to taste.
- Fill a pastry bag, fitted with a star or round attachment, with the ricotta mixture. Pipe both ends of the shell to make sure the cream reaches the center.
- Top the ends with pistachios or chocolate chips or leave natural. Refrigerate filled cannolis. Dust with powdered sugar before serving. You can fill the shells a couple of hours ahead of time, but not too soon as the shells will get soggy.
Notes
As a variation, you can use mini cannoli shells. You can also garnish with candied orange peel.