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LOCATION: Recipes >> Pastries >> Cannoli 01

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Cannoli

2 lb tub ricotta cheese
1/2 to 1 cup sugar
2 tsp vanilla

Drain the ricotta. Put it in the refrigerator in a colander
overnight, or up to a day ahead of using it. You will get as much
as a cup of liquid out of it, so prepare accordingly.

Add the sugar to the drained ricotta in a bowl, and mash it up.
Add the vanilla. Stir it up again.

Filling the shells is best left to the last moment, since the
remaining liquid in the filling will make the shells soggy. Spoon
the filling into the shells from one or both ends. They can be
decorated with chocolate flakes, shaved almonds dusted in cinamon
sugar, or simply immediately eaten.

Variation: Use ground peanuts for 1/8" nugget sized nuts to sprinkle
on the filling that sticks out the end of the shell.

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