Recipe courtesy of Laura Vitale
Homemade Cannoli
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- Level: Easy
- Total: 12 hr 15 min (includes straining time)
- Active: 15 min
- Yield: 16 cannolis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 793
- Total Fat
- 49 g
- Saturated Fat
- 11 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 29 mg
- Sodium
- 866 mg
- Level: Easy
- Total: 12 hr 15 min (includes straining time)
- Active: 15 min
- Yield: 16 cannolis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 793
- Total Fat
- 49 g
- Saturated Fat
- 11 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 29 mg
- Sodium
- 866 mg
Ingredients
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.
