Cookaholics Bulletin Board

Does anyone have a good authentic cannoli recipe (the kind I ate in little Italy in Philadelphia, the Bronx and NYC and in Italy itself)? Chowhound had some people weighing in with specific kinds of ricotta and flavoring (some cinnamon in the cream). I'm jonesing...
Nancy

Nancy, this isn't authentic, but I've had this on my "to try" list for a while. http://www.canadianliving.com/food/cannoli_tartlets.php
I made a cannoli filling a few years back that called for cooking the ricotta somewhat and adding a cornstarch slurry to thicken it up so wasn't sure how thick this recipe would be. But it's usually a good source for me.
I'm trying to avoid the whole frying the pastry part of the deal.
New York cannoli....yum.

Thanks so much Jean, I may just try this. I'll let you know how it goes if I try it.
Nancy