These are a slightly different take on cannolis. I use dried candied fruit and pistachios.
Cannoli Cream Ingredients:
30oz Ricotta (strained overnight)
1 Cup Powdered Sugar
1/8 Tsp. Cinnamon (optional)
1/3 Cup chopped/diced dried candied fruit (like you'd buy for fruit cake)
Remaining Ingredients:
Store-bought large cannoli shells
1/2 Cup White Chocolate (Melted)
1/2 Cup Chopped Pistachios
Cherries (I used amarena, but you can use any kind of dried cherry or even classic maraschino)
Step 1:
Place a strainer over a bowl. Place ricotta into strainer, cover with towel and place in the fridge overnight to strain.
Step 2:
You can do this with a whisk, hand mixer or stand mixer... combine ricotta cheese, sugar and cinnamon into a bowl and mix until fully combined. Stir in dried fruit.
Step 3:
Melt white chocolate; you can do this in 30 second intervals in the microwave, stirring each time or place over a double-boiler. Dip the ends of the cannoli shells into the melted white chocolate and then into the pistachios. Place in the freezer for about ten minutes for the chocolate to harden.
Step 4:
Using a piping bag (you can cut the tip off a ziplock baggie if you don't have one), fill bag with cream and pipe into the cannoli shells. Finish each end with a cherry. Make sure any syrup has been washed off the cherries.
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