Yield: Fills 30 cannoli shells
Ingredients
- Afino by Grande Ricotta: 1.35 kg (1 tub)
- Sugar: 75 gr
- Vanilla extract: 4 gr
- 30 cannoli shells
Directions
- Combine all three ingredients and whip together well. Transfer to a pastry bag fitted with a #5 star tip.
- Fill cannoli shells with cream by gently squeezing the pastry bag into one end of the cannoli shell and then the other end of the cannoli shell. The cream should slightly overfill the shell.
- For added flair, sprinkle the ends with chocolate chips or chopped pistachios and dust them with powdered sugar or dip the cannoli shells in white or dark chocolate before filling.
