From the kitchen of Connie Putano.  The shells and filling
can be made ahead of time. Fill the shells just before
serving.
Shells:
2 eggs
3 Tbsp sugar
2 Tbsp oil
2 tsp lemon extract
1 c flour- add more until you can roll dough
Roll dough as thin as possible.
Use a round cutter.

Cream Filling:
Whip until light and fluffy:
1 c heavy cream
Fold in:
1 Hershey bar, grated
3 lb ricotta
1 c sugar
What I learned making Grandma Connie's cannoli...   -Stephanie
  • Add more flour, at least 1/2 c, maybe 1 c.
  • Let dough rest 1 hour?? Research.
  • Divide dough into 11 balls.
  • Roll each ball out into a circle- this guarantees they are the same
    size and right thickness.
  • Use a beaten egg to seal the dough.
  • Use a candy thermometer to heat oil to 350.
  • I used an entire bottle of oil. Watch the thermometer. The stove
    setting may need to be lowered to maintain the 350.
  • I had 2 lb (a 32 oz container) of ricotta, so I used 2/3 c heavy cream,
    2 lb ricotta, 2/3 c sugar.
Connie's Cannoli Recipe
Similar Recipes
Cannoli Dip
Cannoli Dip
(photo by Sorrento)
Cassata
Cake
Cherry
Mocha Cake
Follow me on
_________________________________________________________________________________________
Cannoli
Family Recipes and more
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES AND MORE