WHERE TO BUY CANNOLI FILLING RECIPES

Steps:

• Drain the ricotta cheese overnight...place it in a strainer (on a thin dish towel) into the fridge.
• Beat the ricotta cheese, powdered sugar, and vanilla together until well mixed.
• Fill a pastry bag (or use a ziplock bag with the corner tip cut) with the filling.
• Fill the cannoli shells with the cream.
• Sprinkle mini chocolate chips and/or pistachios on the cannoli's
• Dust powdered sugar on top.
• Homemade Cannoli Shells (makes 24)

Steps:

• In a large mixing bowl whisk pizza crust mix, sugar, and cinnamon.
• Add oil and water and mix until combined. You will need to work it with your hands and form a dough ball.
• Cover the bowl and refrigerate for 30 minutes.
• While your dough is chilling, combine the dairy-free butter, palm shortening, vegan sour cream, and powdered sugar in a medium mixing bowl. Beat until smooth and creamy. Place in the refrigerator until you are ready to use.
• Knead the dough ball a couple of times. Divide the dough into two balls and roll each ball out onto a large piece of parchment paper until 1/8-1/4 inch thick.
• Using a 4" biscuit cutter, cut circles for the cannoli's. Repeat until all the dough is used.
• Wrap one dough circle around each cannoli tube, pressing the dough together at the top (pictured above).
• Add vegetable oil to a large pot or saucepan over medium heat. Once it reaches 350 degrees F, carefully drop 2-3 cannoli tubes with dough into the hot oil. Fry for 3-4 minutes, flipping them over for even cooking. Remove with a slotted spoon to the paper towel. Repeat until all cannoli shells are fried.
• Once cooled, remove the cannoli tubes, and fill each cannoli with cream. I inserted a piping nozzle into one end, filled, and then inserted the nozzle into the other end to finish filling them.
• If desired, dust with powdered sugar or sprinkle on a some Enjoy Life Mini Chips.