Sweet Ricotta filled Cannoli

Serves 12
Prep Time 25 mins
Cooking 0 mins
Level low


  • 500g Hanini Irkotta
  • 100g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 50g Mixed Candied Peel
  • 25g, crushed Peanuts
  • 25g Icing Sugar
  • 12, large Pastry Shells
Mix well the Hanini Ricotta with the caster sugar and the vanilla essence. Add the candied peel. Put the mixture into the piping bag and squeeze down towards the top of the bag. Fill the kannoli pastry shells with the mixture and dip the ends into the crushed peanuts. Coat with sifted icing sugar and serve!!

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