Homemade Cannoli

Total Time:
12 hr 5 min
Prep:
5 min
Inactive:
12 hr

Yield:
16 cannolis
Level:
Easy

Ingredients
  • 2 pounds whole milk ricotta cheese
  • 1 1/2 cups powdered sugar, plus more for sprinkling
  • 2 tablespoons chopped candied orange peel
  • 1 teaspoon vanilla extract
  • 16 cannoli shells
  • Mini chocolate chips, for garnish
Directions
  • Special equipment: cheesecloth and a large piping bag fitted with a large tip

  • Place a piece of cheesecloth in a strainer and hang it over a bowl. Add the ricotta to the strainer and cover it with a bit more cheesecloth. Place a small plate over the top of the ricotta and weigh it down with a large can of tomatoes or anything heavy. Let it strain in the fridge overnight.

  • In a large bowl, add the strained ricotta, powdered sugar, candied orange peel and vanilla. Stir everything so it's all well mixed.

  • Add the filling to a large piping bag fitted with a large tip. Pipe the filling into the cannoli shells and dip each end in the mini chocolate chips. Sprinkle over some powdered sugar. Serve right away for best-tasting cannolis.


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    This recipe is featured in:

    The Kitchen