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Author Notes: A visit to Mike’s Pastry in Boston shaped my guidelines for all future cannoli – 1.) It must have a crisp shell, 2.) It has to be filled with lightly sweetened ricotta, and 3.) Not a requirement, but if there are pistachios or mini chocolate chips dotting the ends, it’ll get bonus points in my Cannoli Hall of Fame Scrapbook (not a real thing / should be). Even though I went rogue and used strawberries instead of shells here (it’s too hot to turn on the oven and bake shells), I still met 2 out of my 3 requirements. Not too shabby. —foxeslovelemons
Makes 14 to 18 strawberries
- 8 ounces ricotta
- 1 pound strawberries
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- Chopped pistachios or mini chocolate chips, for garnish
- Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.
- Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.
- Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips. Serve immediately, if possible, or refrigerate up to 1 hour.
- This recipe was entered in the contest for Your Best Berry Recipe