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Sicilian Cannoli Recipe

Ingredients

How to make it

  • Pastry: Cut shortening into flour until mixture resembles coarse crumbs. Add in sugar and cinnamon. Gradually add wine or water (a few drops at a time). Add egg. Mix until pastry holds together (a few extra drops of wine or water may be needed).
  • Form into a ball. Cover. Let rest in a coll place 1-2 hours.
  • Divide dough into quarters. On lightly floured surface roll out dough as thin as possible (about the thickness of a dime.)
  • Place cardboard oval on dough and cut shape with a sharp knife.
  • Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with the beaten egg white or a dab of milk.
  • Deep fry in 2 inches of oil at 400 degrees. Remove when golden brown (approx 1-2 minutes). Watch carefully as they cook very fast. Drain on paper towels.
  • Let cannoli cool briefly before removing forms. Cool completely before filling.
  • Filling: Mix together ricotta cheese, vanilla, powdered sugar, and chocolate chips until blended. Refrigerate until it is time to fill shells. It is best to fill right before serving.
  • Fill each shell and sprinkle with powdered sugar.
  • Cannoli shells can be stored frozen or in a cool spot in a large tin with paper towels for up to 2 months.
  • Once filled keep them in the refrigerator covered for a day or two.

Reviews & Comments 2

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  • lorindawise 14 years ago
    My Sicilian Gradmother made the most wonderful cannolis. I have only eaten cannolis one time, that I thought were as good, made by a frieds grandmother. I have searched cookbooks, the web...., try to find a recipe that I thought was like hers. I believe this recipe is it! Can't wait to try it.
    Was this review helpful? Yes Flag
    " It was excellent "
    goddess_mom_2_3 ate it and said...
    nice recipe. Thanks for sharing it
    Was this review helpful? Yes Flag

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