Cannoli

I decided to make some cannoli based on Alex Guarnaschelli's recipe. A relatively small amount of dough made quite a few shells when rolled out to a pleasing thinness. My new cannnoli molds performed very well.

The primary ingredients of the filling are ricotta, powdered sugar, and cream.

I used a pastry bag to stuff.

I of course at it immediately. There's nothing quite like a freshly-stuffed cannoli. They are great for breakfast, lunch, and dinner!