YIELD Makes 18 to 20 pastries
|18||to 20 Cannoli Pastry Shells (recipe)|
|4||cups (32 ounces) ricotta cheese|
|1‑1/2||cups sifted powdered sugar|
|2||teaspoons ground cinnamon|
|1/4||cup diced candied orange peel, minced|
|1||teaspoon grated lemon peel|
|Additional powdered sugar|
|2||squares (1 ounce each) semisweet chocolate, finely chopped|
|Orange peel strips and fresh mint leaves (optional)|
- Prepare Cannoli Pastry Shells; set aside.
- For cannoli filling, beat cheese in large bowl with electric mixer at medium speed until smooth. Add 1-1/2 cups powdered sugar and cinnamon; beat at high speed 3 minutes. Add candied orange peel and lemon peel to cheese mixture; mix well. Cover and refrigerate until ready to serve.
- To assemble, spoon cheese filling into pastry bag fitted with large plain tip. Pipe about 1/4 cup filling into each reserved cannoli pastry shell.*
*Do not fill Cannoli Pastry Shells ahead of time or shells will become soggy.
- Roll Cannoli Pastries in additional powdered sugar to coat. Dip ends of pastries into chocolate. Arrange pastries on serving plate. Garnish with oragne peel and mint leaves.
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