| Level: | Easy |
| Total: | 12 hr 15 min |
| Active: | 15 min |
| Yield: | 16 cannolis |
Ingredients
- 2 pounds whole milk ricotta cheese
- 1 1/2 cups powdered sugar, plus more for sprinkling
- 2 tablespoons chopped candied orange peel
- 1 teaspoon vanilla extract
- 16 cannoli shells
- Mini chocolate chips, for garnish
Instructions
- Place a piece of cheesecloth in a strainer and hang it over a bowl. Add the ricotta to the strainer and cover it with a bit more cheesecloth. Place a small plate over the top of the ricotta and weigh it down with a large can of tomatoes or anything heavy. Let it strain in the fridge overnight.
- In a large bowl, add the strained ricotta, powdered sugar, candied orange peel and vanilla. Stir everything so it’s all well mixed.
- Add the filling to a large piping bag fitted with a large tip. Pipe the filling into the cannoli shells and dip each end in the mini chocolate chips. Sprinkle over some powdered sugar. Serve right away for best-tasting cannolis.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 793 |
| Total Fat | 49 g |
| Saturated Fat | 11 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 866 mg |
Reviews
Yummy in my tummy
Make your own. Cheaper and taste better.
I live in Huntington WV…..Connolis are my son’s favorite dessert. He lives in Madison Wisconsin….where in the world can we get cannoli shells?