5-Ingredient Cannolis #desserts #easy

A simple and delightful recipe for 5-Fixing Cannolis! This great Italian treat is constantly a group pleaser. So on the off chance that you've been scanning for an idiot proof recipe for cannoli filling, this present one's for you!

I've never imparted to you my uber basic recipe for 5-Fixing Cannolis with you! Such huge numbers of recipes… so brief period! Fortunate for us, this amazing recipe is subtle basic. I'm talking 15 minutes of dynamic work basic. Things being what they are, will we cannoli? I guarantee making hand crafted cannoli is such a great amount of simpler than you might suspect.

A Cannoli is a type of pastry that began on the Island of Sicily. Most cannoli comprise of cylinder molded shells of pan fried pastry mixture that are then loaded up with a marginally sweet and velvety filling, that is normally produced using ricotta cheddar.

The most significant piece of this cannoli recipe is depleting your ricotta cheddar. It MUST deplete. At any rate 12 hours, ideally medium-term. On the off chance that you use it as may be, your cannoli cream filling will be wet and grainy and make your shells soaked.

Custom made 5-Fixing Cannolis are very simple thus amazing!

Ingredients

• 8 cannoli shells, homemade or store bought will work
• 2 cups ricotta cheese
• 1 cup confectioners' sugar, plus extra for dusting
• 3/4 cup mini chocolate chips, divided
• 1 and 1/2 teaspoons pure vanilla extract
• Optional:
• 2 teaspoons fresh orange zest

Instructions

1. Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.
2. When you're ready to make the filling:
3. In a large bowl combine the drained ricotta cheese, confectioners' sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.
4. When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. If you don't have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.
5. Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner's sugar. Serve at once.

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