YIELD Makes 18 to 20 pastries
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|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)|
*Do not fill Cannoli Pastry Shells ahead of time or shells will become soggy.
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