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.
This recipe appears in: Italian
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