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"Hunger is the best sauce in the world."--Cervantes

Cannoli Recipe

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This recipe for Cannoli is from Torrone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I buy the already made cannoli shells either at JJ pace's or any specialty food store. I have seen them in Market Basket too.

16 cannoli shells

1 lb of whole Ricotta

1 1/3 C. of whole milk

1/2 C of powdered sugar

1/2 tsp Vanilla extract

1/2 tsp almond extract

1/4 C of cornstarch
Directions:
Directions:
In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.

Let sit about 20 minutes.

Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth. Remove from heat.

Stir in the almond and vanilla extracts.

Place a piece of plastic wrap on the surface of the filling to avoid "skin" (you know that gross stuff)

Wait for mixture to come to room temperature.
THEN add the ricotta cheese to the cornstarch.

Pipe the filling into cannoli shells.

shake powdered sugar over cannolis to coat.

you can add sliced almonds or chocolate morsels to the ends as well.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours

 

 

 

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