I have made cannoli’s at home on multiple occasions. They are so delicious and a huge hit, however they have always been difficult to make. It was a complicated process that took forever. So, I knew that could not be the only way so I searched for a better opportunity and found this easy to make cannoli recipe. It is simple, straightforward and all the taste you know and love is packed deep into it.
It is addictive and delicious and there is nothing less than amazing to it. Check out what our friends over at Baker by Nature had to say about this:
“Lucky for us, this impressive recipe is sneaky simple. I’m talking 15 minutes of active work simple.”
See what I mean? So easy, and totally delicious!
Ingredients
8 cannoli shells, homemade or store bought will work
2 cups Polly-O ricotta cheese
2/3 cup Domino confectioners’ sugar
1/2 cup mini Hershey’s chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
Optional:
2 teaspoons fresh orange zest
Instructions
Place the ricotta cheese in a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.
When you’re ready to make the filling:
In a large bowl combine the drained ricotta cheese, confectioners’ sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into pastry bag fitted with 1/2 inch tip. Use at once or refrigerate until needed; filling can be made up to 24 hours in advance. When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells. Lightly dust with confectioner’s sugar, sprinkle the ends with remaining mini chocolate chips, and serve at once.
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Quick The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filled, serve them right away. Cannolis are best eaten the day they are made.
Thanks again to Baker by Nature for this amazing recipe.