lways better!).
Arrange the cannoli shells on a serving tray
irections for sauce:
This recipe makes enough sauce for about
advance of making the cannoli shells set the ricotta
east 4 hours-for the best texture. Put the flour, sugar
egrees.
Lightly spray 12 cannoli tubes with spray oil.
Prepare Cannoli Pastry Shells; set aside.
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
Chocolate Cannoli Shells:
In a medium
(Will fill 8 large cannoli):
Cream drained ricotta until
n a bowl to make cannoli dough. Wrap in plastic wrap
For the Parmesan cannoli: In a non stick skillet
ne corner. Pipe filling into cannoli shells so pumpkin filling extends
ith a third of the Cannoli filling. Top with the top
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
ith a little whipped cream (recipe follows) or cinnamon on top
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
xtract in a bowl. Whip cannoli cream until smooth using an
pizzas. Use half of the recipe for this calzone.
Preheat
Beat cream cheese and lemon curd until smooth. Transfer to a piping bag fitted with a large plain tip. Pipe into cannoli shells. Chill until ready to serve.
Dust with powdered sugar to serve.
Combine Ricotta cheese, whipping cream, powdered sugar and vanilla in blender until mixture is quite thick.
Fold in coarsely chopped chocolate and citron.
Stuff into cannoli shells shortly before serving.
Sprinkle with powdered sugar and decorate with half a candied cherry at either end, if desired.
Makes 6 servings.