Cannoli in Homemade Pastry Shells

This is easy to make, but it's not something you can throw together at the last minute. Actual hands-on time is only about 30 minutes spread out. The ricotta has to sit in the fridge overnight and drain. After making the cream filling I think it's best to sit overnight again. I make the shells in the morning and we have the cannolis after lunch. These shells aren't crispy like your traditional fried cannoli shell, but softer, more like a waffle cone.