Before you cook
Background Recipe story & origin
Cannoli originated in Sicily, possibly during Arab rule (9th-11th centuries), though the modern version developed later. The name means 'little tubes.' The shells are fried dough-flour, wine, lard-wrapped around metal tubes. The filling is fresh ricotta, sweetened and sometimes studded with chocolate chips, candied fruit, or pistachios. Proper cannoli are filled to order; pre-filled shells become soggy. Sicilian versions use sheep milk ricotta and are less sweet than American versions. The dish spread globally through Sicilian emigration, becoming an Italian-American bakery staple. Different Sicilian cities claim the original: Palermo, Caltanissetta, and Piana degli Albanesi all have traditions.
Before you start Equipment you'll need
- cannoli tubes — Provides cylindrical molds for shaping cannoli shells during frying until golden and crispy
- deep fryer — Provides deep oil bath for frying cannoli shells at high temperature until golden and crispy
Ingredients
Instructions
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Make the shells
Mix flour, sugar, lard, wine, egg, vinegar into dough. Rest 1 hour. Roll thin, cut circles, wrap around cannoli tubes. Fry at 350°F until golden. Cool, remove tubes.
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Make the filling
Beat ricotta with powdered sugar and vanilla until smooth. Fold in chocolate chips.
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Fill and serve
Pipe filling into shells just before serving. Dip ends in pistachios. Dust with powdered sugar.