Description: Cannoli are traditional Sicilian pastries consisting of tube-shaped shells made of fried pastry dough, filled with a sweet and creamy ricotta cheese mixture. The ricotta filling is often flavored with ingredients such as chocolate chips, candied fruits, citrus zest, or pistachios, and the ends of the cannoli are sometimes dipped in chopped nuts or chocolate. Cannoli are crispy on the outside, creamy on the inside, and are often enjoyed as a dessert or sweet snack.
History: Cannoli have ancient roots, with variations of fried pastry dough filled with sweetened ricotta cheese being enjoyed in Sicily for centuries. The modern version of Cannoli is believed to have originated in Palermo, Sicily, during the Arab rule of the island in the 9th century. Over time, Cannoli became associated with Sicilian cuisine and gained popularity throughout Italy and beyond. Today, Cannoli are enjoyed as a symbol of Sicilian culinary heritage and are a favorite treat during holidays and special occasions.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 1 hour
Serving Size: 12 cannoli
Ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cubed
- 1/2 cup white wine or Marsala wine
- Vegetable oil, for frying
For the Cannoli Filling:
- 2 cups ricotta cheese, drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup candied orange peel (optional)
- Powdered sugar, for dusting
Instructions:
- Prepare the Cannoli Shells:
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add the wine, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth, about 5 minutes.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Using a round cookie cutter or glass, cut out circles of dough.
- Shape and Fry the Cannoli Shells:
- Wrap each circle of dough around a cannoli tube or metal cannoli form, sealing the edges with a little beaten egg.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cannoli shells in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove the shells from the oil using tongs and place them on a paper towel-lined plate to drain. Let cool completely before removing the tubes.
- Prepare the Cannoli Filling:
- In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Fold in the mini chocolate chips and candied orange peel, if using.
- Fill the Cannoli Shells:
- Fill a piping bag fitted with a large star tip with the ricotta filling.
- Pipe the filling into each end of the cooled cannoli shells, filling them completely.
- Chill and Serve:
- Chill the filled cannoli in the refrigerator for at least 1 hour to allow the filling to set.
- Before serving, dust the cannoli with powdered sugar.
- Enjoy your classic cannoli as a delightful dessert or snack!