Sicilian Cannoli
You will need fresh, crispy cannoli shells. For the adventuresome, of course you can make your own. For those who don’t have the time or inclination, there are very good ready made shells.
For the cream, you will need a 15 oz. container of whole milk ricotta, 1/4 c. confectioners sugar, 1/2 tsp. vanilla, 2 tsp. Marsala or Grand Marnier (my favorite), a tsp. or more of grated orange rind, and a pinch of cinnamon. Mix well until combined and smooth. To the cream, you can add chocolate chips or chopped candied citron. Refrigerate for at least two hours before filling the shells. Pipe into the shells and decorate with finely chopped chocolate, chocolate chips or chopped pistachios if you want to be traditional.
theconservativehillbilly 
Dec 30, 2011 @ 13:08:51
Looks tasty! Thank you for visiting my post. Happy new year!
Dec 30, 2011 @ 14:50:05
Love cannoli. Do you has a recipe for the chocolate dipped ones?
Dec 30, 2011 @ 15:35:44
Lizzy, go to backroadjournal’s blog. She will have something mighty tasty!
Dec 30, 2011 @ 14:51:27
Hi Billy, I’m glad that you liked my cannoli recipe. I thought that a dessert that is crispy on the outside with a lovely filling of sweet cream is a good way to end the year or to start the new one. Have a great New Year.