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● Sicilian Cannoli
1 pound ricotta, drained
3⁄4 cup confectioners' sugar, plus extra
3⁄4 cup assorted candied fruit, chopped, divided
1⁄2 cup semisweet chocolate, finely chopped, plus extra
1 tablespoon orange-flower water
12 pre-packaged cannoli shells
In a bowl, combine the ricotta with the confectioners' sugar, 1⁄2 cup of the candied fruit, the chocolate and orangeflower water and mix until well combined. Spoon the mixture into a pastry bag and pipe into the cannoli shells. Sprinkle the remaining 1⁄4 cup of the candied fruit and some chopped chocolate over the filling at the edges of the cannoli. Arrange the cannoli on a platter and transfer to the refrigerator to chill for 1 hour. To serve, dust with confectioners' sugar. ● Serves 4
