Recipe

Sicilian Cannoli Recipe

	Batista_baron / All my dishes 1 year, 11 months ago This dessert is an old Sicilian family recipe passed down from generations. A very sweet dessert that is great all by itself. My family loves them for special Holidays! Prep:150m Cook:30m Servings:20	Batista_bar
	italian pastry dessert sugar

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goddess_mo

tilgidh

Ingredients

Pastry:

3 T all- vegetable shortening

2 cups flour

4 T granulated sugar

1/2 tsp cinnamon

3/4 cup any cooking wine (or water)

1 egg, slightly beaten

beaten egg white or milk

oil for frying

cardboard cut into an oval 4-5 inches long

metal cannoli tubes for frying

Filling:

2 cups ricotta cheese- well drained

1 tsp vanilla

1 cup powdered sugar (or less if you prefer them to be less sweet)

1/2 cup mini-chocolate chips

Directions

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.

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Comments

goddess_mom_2_3 1 year, 1 month ago said:
Nice recipe. Thanks for sharing it

lorindawise 2 months ago said:
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.

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