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Cannoli I

Reviewed: Nov. 25, 2009
Just a few notes on this recipe. Only fry your shells for a few minutes until golden. Also, use only whole milk ricotta cheese, and only use powdered sugar. The shells last several days and can be made ahead. The filling must be made the day you are serving. The shells make way more than the recipe calls for but the filling seemed to make less. I served 40 people and everyone just raved about them.
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