SICILY'S SWEET SENSATION
Cannoli is one of Palermo's classic creations. Originating for festivals and celebrations, this delicious pastry will be a special treat for the whole family.
The combination of sweet fillings and toppings are endless. Stuffed with sweetened ricotta cheese and topped with delicious chocolate, this recipe will make your friends and family keep inviting you over.
After all, you never arrive at someones house empty handed, so they'll be expecting the box of Cannoli.
This recipe calls for a little red wine in the shell. So, don't forget to save some for yourself.
3 cups of all purpose flour
1 Tbls of lard (Crisco)
1 Tbls sugar
1/2 tsp of cinnamon
2 egg yolks
2 egg whites 3/4 cup of red wine
1/4 tsp of salt
1 Tbls butter
Vegetable oil for deep frying
To begin with you'll need the cannoli forms to wrap the dough around. These are metal tubes around 5in. long and 3/4in. round.
Break the lard up into small pieces and place into flour.
Add sugar, cinnamon, egg yolks, salt and red wine and kneed into a firm sticky dough.(Or, use a food processor to mix the dough.)
Place dough on a floured board and kneed into a ball.
Cover the dough with plastic wrap and let rest for about 2 hours.
Cut the dough into three pieces and place through a pasta machine starting at the largest number and working your way to the thinnest dial.(Or roll thin with a rolling pin.)
1 and 1/2pounds of ricotta cheese
1 and 1/2cup of powdered sugar
1 tsp of vanilla
1 16oz bag of semi-sweet chocolate morsels
1 tsp of vanilla
Place the ricotta in a strainer on top of a bowl and put in the refrigerator over night.
Place the ricotta in a cheesecloth and squeeze out the remaining water. The filling is better if dry.
Mix ricotta with the powdered sugar, vanilla and about 5oz of semi-sweet chocolate morsels.
Gently stuff the cannoli shells with the filling. Use a spoon or a piping bag. Try to stuff the shells just before serving to avoid making them soggy.
In a double boiler melt around 7oz of chocolate or melt in a microwave for about 1 minute.
Chop the remaining chocolate and set aside.
Dip the ends of the cannoli into the chopped chocolate then drizzle the top with the melted chocolate and refrigerate until cool.
Sprinkle cannoli with a little powdered sugar and your ready to serve.
Don't forget to click on the logo below and subscribe to my
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Cannoli Recipe and Return to Italian Recipes
Leave Cannoli Recipe and Return to Italian Pasta Recipes
The Italian Grocer |
Italian Heritage |
Italian Chefs | New Contest |
What‘s New | Restaurant Reviews | Your Reviews |
Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes |
Beef Recipes | Pork Recipes |
Veal Recipes |
Lamb Recipes | Seafood Recipes |
Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes |
Coffee and Espresso|
Italian Dinner Music | Food Glossary |
About the Cook |
Share This Site |
Submit Your Recipes |
Your Italian Recipes | Archived Menus