Blue Ribbon Recipe
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. The Test Kitchen
72mini 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 cwhole milk ricotta cheese
2 1/4 cmascarpone cheese
3/4 cpowdered sugar
1 1/2 tspanise extract
1 1/2 tspground cinnamon
1 csemi-sweet mini chocolate chips
How to Make Gail's Cannolis
- Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
- In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
- 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.
- Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
- Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
- Leftover filling may be frozen for later use. You can also cut this recipe in half.