How to make it

  • Shells
  • Sift together flour, sugar, cinnamon, and salt.
  • Cut shortening in with a pastry blender until the pieces are the size of small peas.
  • Stir in eggs. Blend in the vinegar and cold water.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  • Add additional flour, if needed, to get a smooth dough.
  • Wrap in plastic wrap and refrigerate 30 minutes.
  • Set out 6 aluminum cannoli tubes.
  • Heat oil in a deep saucepan to 360 degrees F.
  • Cut an oval shaped pattern from cardboard about 6x4-inches.
  • Roll chilled dough on a lightly floured surface to 1/8-inch thickness.
  • Place the cardboard pattern on dough and cut out as many as will fit on the dough.
  • Wrap dough loosely around tubes slightly overlapping opposite ends.
  • Seal ends by brushing with egg white and pressing together.
  • Fry only as many shells as will float uncrowded in the hot oil.
  • Fry until light golden brown, 3-4 minutes.
  • Remove cannoli shells to paper towels to drain.
  • Cool slightly and remove the tubes. Cool shells completely.
  • Continue forming and frying cannoli shells.
  • Using a pastry bag or a small spoon, fill the shells with the filling from both ends.
  • Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
  • Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
  • Traditional filling
  • 4-1/2 cups ricotta cheese
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1/2 cup mini chocolate chips or candied fruit
  • 1/2 cup pistachio nuts,coarsely chopped
  • Confectioners sugar for dusting
  • Pistachio filling
  • Combine ricotta, sugar, and vanilla. Beat until smooth.
  • Stir in chocolate chips or candied fruit.
  • After filling the cannoli shells, dip the ends in chopped pistachios.
  • Dust the top of the cannolis with confectioners' sugar.
  • Fill a small saucepan with 2 cups water and bring to a boil.
  • Put the pistachios in the water for 1 minute.
  • Drain and rinse with cold water. Remove the skins from the nuts.
  • Put the pistachios in a food processor with 1/2 cup of the sugar. Process to a powder.
  • In a large bowl, whisk together the egg yolks and 1/4 cup of sugar.
  • Add the pistachio mixture and blend well.
  • Put the milk and lemon zest in a saucepan over medium heat and bring to a boil.
  • Add 1/2 cup of the hot milk to the bowl with the pistachio mixture. Stir to blend.
  • Add the remaining hot milk and blend well.
  • Transfer the entire mixture back to the saucepan over medium heat.
  • In a small bowl, combine the 1/4 of water with the cornstarch until smooth.
  • Add the cornstarch mixture to the saucepan and stir until thickened.
  • Add the vanilla and stir until completely blended.
  • Pour the mixture into a bowl.
  • Cover with plastic wrap placed directly on the surface of the filling.
  • Refrigerate until cold.

Reviews & Comments 3

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  • lilliancooks 7 years ago
    Those are the most beautiful cannoli I've ever seen...and I've seen lots of cannoli...YUM! Have you tried this recipe yet?
    Was this review helpful? Yes Flag
  • gkwillow 7 years ago
    Oh wow! Wish some wealthy family from Palermo would send me some as a gift! :)
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  • valinkenmore 7 years ago
    Looks incredible!
    Was this review helpful? Yes Flag

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