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| CANNOLI FILLING | |
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3 lbs. ricotta cheese 2 1/2 c. milk 8 tbsp. cornstarch 1 tbsp. vanilla 1 c. semi-sweet chocolate chips, ground 2 1/2 c. sugar Pistachio nuts, ground Confectioners' sugar Bring milk to a boil over a slow flame. Mix in cornstarch and sugar combined and allow to cook for 30 minutes. Remove from heat to cool. Beat the ricotta cheese until creamy. Add cornstarch, custard, vanilla, and ground chocolate and beat until fluffy. Fill the pastry shells from both ends and dip ends in ground pistachios. Dust the cannoli with confectioners' sugar. | |
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recipe reviews #28631
Jac (Illinois) says:
Made this and I added toasted almonds. Scrumptious! It would be nice to know how many cannoli's this recipe fills. Since I cut it down and still have filling left, .... When posting a recipe; if the one who posts the recipe knows quantity, it would be helpful to pass on, in the recipe post how much the recipe makes!
#99805
Debra (Idaho) says:
You too, could have been helpful and said how many you filled. Duh!
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