Italy Cannoli
Cannoli are a classic Italian dessert of tubular pastries filled with a rich, ricotta-based cream. Originating in Sicily, the name means “little tube” in Sicilian. There are two origin stories for the dessert, one claiming it was concubines who created the dish for an Arab prince when he ruled over Sicily, and another stating it was nuns who made the dessert to celebrate Carnevale festivities. Either way, the dessert dates to between 827-1091 CE and comes from or around the city of Caltanissetta. Cannoli are commonly enjoyed with afternoon coffee but they can also be served after a meal. Although sheep's-milk ricotta is traditional, cow's-milk ricotta can also be used. Variations include adding crushed pistachios, candied fruit, orange zest, or using mini chocolate chips inside the filling.
Recipe Servings: Makes 24 cannoli
+ 2 hours resting
Ingredients
Pastry:- 4 cups (1 l) flour
- 1 Tbsp (15 ml) sugar
- ¼ tsp (1.25 ml) cinnamon
- ¾ cup (180 ml) marsala wine
- 1 egg, beaten well
- 8 cups vegetable oil or shortening for frying
- 3 lb (1.4 kg) ricotta
- 1¾ cup (420 ml) powdered sugar, sifted
- ½ tsp (2.5 ml) cinnamon
- 2 Tbsp (30 ml) chopped citron or grated lemon zest
- ¼ cup (25 g) semi-sweet chocolate, chopped
Directions
- Sift flour, sugar, and cinnamon until combined and lump-free.
- Make a well in the center and add wine.
- Knead to form a smooth, stiff dough, adding more wine or flour as necessary.
- Cover with a damp, lint-free cloth and let rest for 2 hours.
- Roll dough as thinly as possible. Cut into 3-inch (7.5-cm) diameter circles.
- Fold a round of dough loosely around a cannoli form, which can be made by cutting a ½-inch (1.25-cm) diameter wooden dowel into 3.5-inch (9-cm) pieces and wrapping each with foil. Seal edge with beaten egg.
- Heat oil for deep frying. Leaving cannoli on forms, fry a few at a time, until crisp. If necessary, gently turn to ensure even browning.
- Drain thoroughly and let cool. When cool, remove the cannoli from forms with a slight twist.
- Beat ricotta for 1 minute. Add sugar and continue to beat until fluffy, about 5 minutes.
- Add cinnamon, citron, and chocolate and mix thoroughly.
- Place filling in a pastry bag fitted with a very large, plain tip. Pipe filling into each cannoli shell, ensuring that middle is filled.
- Dust with powdered sugar and serve.
Cannoli:
Filling:
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