Gail's Cannolis

Gail Charbonneau

By
@charbsbeach

These are never left over. Serving them fresh is important.


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Comments:

Serves:

36

Prep:

15 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cannoli's are divine! The anise extract mixed with the cinnamon adds wonderful flavor to the creamy mascarpone/ricotta cheese. I bought cannoli's from my favorite Italian restaurant, which made them a breeze to make. These cannoli's will be great on any holiday cookie tray or as a little after-dinner treat. The key is to serve them quickly so the shell stays nice and crisp.

Ingredients

72
mini cannoli shells; you can buy them or if you have a pizzelle maker you can make your own, as shown in pizzelle instruction booklet.
2 1/4 c
whole milk ricotta cheese
2 1/4 c
mascarpone cheese
3/4 c
powdered sugar
1 1/2 tsp
anise extract
1 1/2 tsp
ground cinnamon
1 c
semi-sweet mini chocolate chips
1 pinch
salt

Directions Step-By-Step

1
Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
2
In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
3
Place the filling in a 1-gallon plastic storage bag and chill while you make the cannoli shells. The filling will firm up in refrigerator.
4
Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
5
Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
6
Leftover filling may be frozen for later use. You can also cut this recipe in half.