Preheat the oven to 375°F (190°C).
Place the cannoli forms on a baking sheet and brush with a bit of egg wash.
Bake for about 12-15 minutes, or until golden brown.
Coat the Shells:
In a small bowl, mix granulated sugar and cinnamon.
While the cannoli shells are still warm, roll them in the cinnamon sugar mixture or sprinkle it over them.
Fill the Cannolis:
Once the shells are completely cool, carefully remove them from the forms.
Use a piping bag or a spoon to fill each shell with the ricotta mixture.
Serve:
Serve the cannolis immediately or keep them refrigerated until ready to serve. They are best enjoyed fresh.
Tips:
Draining Ricotta: Ensure the ricotta cheese is well-drained to prevent the filling from becoming too runny.
Sealing Shells: Make sure to seal the edges of the dough well to prevent them from opening during cooking.
Cooling: Allow the shells to cool completely before filling to avoid melting the filling.
Enjoy your homemade cannolis with that delightful cinnamon and sugar coating! They’re perfect for a special treat or a fun baking project.
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