I was planning on making cannoli all from scratch to bring over for a family christmas dinner. I hear the shells go soggy after a few hours however I assumed this was because all the ricotta that is in them. Would it be a good move to make all the shells the night before and then fill them up the next day right before bringing them over? I was just planning on putting all the shells in a tupperware container then filling them up as close as possible before leaving the next day
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