Paula Deen PDAF1, Instructions & Recipes

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59
Cannoli
Serves 6-12
Ingredients
2/3 cup heavy cream
1/3 cup confectioner’s sugar, plus more for garnish
3 tablespoons amaretto liqueur
1 teaspoon ground cinnamon
1 cup of Ricotta cheese
¼ cup unsalted pistachios, chopped
3 8x10 or larger fresh pasta sheets
Cannoli Forms
Oil for spraying
½ cup mini chocolate chips
Preparation
1. In a large bowl using a mixer, whip the cream till soft peaks while adding in the
powdered sugar a little at a time till it’s all whipped in.
2. Whisk in the liqueur and the cinnamon to the ricotta.
3. Stir in half the whipped cream to lighten it up. Gently fold-in the remaining whipped
cream.
4. Fold the pistachios into ricotta cream mixture.
5. Fill a pastry bag with no tip with the mixture to fill the cannoli shells.
6. Cut the pasta sheets into 12 4-inch spheres.
7. Spray cannoli molds with oil the wrap the pasta sheets around the molds.
8. Sealing them together by using a little water on the finger tips.
9. Place 4 cannoli molds at a time in the air fryer spritz with oil.
10. Set temperature to 400 degrees and timer for 5 minutes.
11. When cook time is complete turn cannoli’s over and cook for 2 minutes longer.
12. Remove them from the air fryer, slide the cannoli form out using tongs while still hot.
13. When cannoli form cools repeat with the remaining pasta circles.
14. Pipe the filling into the shells just to the edges of the shells.
15. Dip each end into the mini chocolate chips and dust with powdered sugar before serving.