Well, I promised you a cannoli recipe so here you go.
My mom is known for her cannolis. You will not taste a better cannoli. I promise you. I will not purchase cannolis at bakeries because they taste like dirt next to these. Seriously. They're THAT good. When mom has a party? People come. Not for the party, not to see family, not for the holiday....but for the CANNOLI!!!
Although, in all honesty, this isn't actually my mom's recipe. She got this recipe from one of my Grandma's friends. So I kinda feel a little dirty for sharing this. Like I'm sharing someone else's secret family recipe. But I think it's safe to say that my Grandma's friend isn't reading this blog....so....you know....
And since I'm being all honest and stuff...I should probably also point out that I've never actually made this recipe myself. Because I don't have any of these:
It's on my to-do list to acquire some cannoli shell tubes of my very own but I still haven't gotten around to it.
I've been making them with my mom for years. My brother and I used to tag team it with her in her kitchen making the shells when we were growing up. Making the shells is a bit of a chore. And almost requires more than one person. Unless you have...like....50 of the above pictured tubes. But it's sooooo worth it!
So, without further ado....I present to you my mom's famous cannoli recipe:
Cannoli shell:
4 cups of flour
3/4 cup Crisco
1/2 cup sugar
1 egg
20 tbsp of water or wine (there are 16 tbsp to a cup)
1/2 tsp. cinnamon
(makes approx. 50 cannolis)
The key to a good flaky shell is to NOT work the dough too much..."cut" the Crisco into the dry ingredients until the mixture is no bigger than pea sized, then add the egg and slowly stir in the water until it forms a ball.
Mom usually makes this in advance and refrigerates the dough. It's easier to roll and work with when it's cold. Roll it thin (using flour so it doesn't stick), like less than an eight of an inch. Use a round cookie cutter (or a cup or a glass...anything round will do)...there are different sized tubes so you'll have to experiment with the size of the circle you're cutting. Wrap the cut circle around the tube and seal the edge with water...be sure the edges are sealed good because they tend to pop open when frying.
Confession: My brother and I used to pray for shells that popped open because then mom let us eat them. You can't fill a cannoli shell if it pops open. =) And sometimes....just sometimes....we'd purposely not seal it well. Sorry mom.
Fill a pan with a whole lotta vegetable oil and crank the burner up to "high". When oil sizzles with a splatter of water...it's ready. Electric deep fryer works too. Gently place several of the cannoli shells in the oil and fry until deep golden brown. If you have many tubes then making these are no big deal....but if you only have a hand full it becomes a chore because you have to wait for the tubes to cool before reloading the circles of dough. Hence, our tag teaming it as children. When you pull the tubes from the oil and slide the shell off the tube...place the shell on paper towel to soak up extra oil.
The shells can be made several days in advance and keep well.
Cannoli filling:
5 cups of milk
1 cinnamon stick
2.5 cups of sugar
1 cup of cornstarch
1 tsp vanilla
Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch. When milk comes to a boil add cornstarch/milk mixture. Mix until thick stirring continuously. Scrape the bottom of the pan as you stir so the milk doesn't burn...cuz then you end up with yucky ugly brown chunks in your filling. Put in the frig. When cooled, stir in vanilla. (Fills approx. 25 cannolis).
The easiest way to fill the cannoli shell is to use a cake decorator's bag such as this:
You're still not done.
Then you mix (very) finely chopped walnuts and some (very) finely chopped Hershey's chocolate together in a bowl. You can even mix some of the finely chopped Hershey's chocolate into the cooled filling. Yummy. Then dip the ends of the filled cannolis into the nut/chocolate mixture.
For best results...don't fill the shells too early. The shells with get a little soggy and lose their flakiness if you fill them too soon.
And that's it.
I'm going to make some soon....just as soon as I purchase my very own tubes....and take pictures along the way.
If you make these? You MUST share your opinion with me . It'll make my mom happy. =)
FAQs
Cannoli is traditionally made with ricotta, but some people prefer mascarpone. It simply depends on your personal preference.
What is an authentic cannoli made of? ›
A cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The crispy pastry shell is made with the usual suspects: flour, sugar, whole eggs, and butter. It's usually spiked with marsala, a fortified wine that adds distinct flavor and sweetness.
What is the difference between cannoli and Sicilian cannoli? ›
Here are a few distinctions: The Venetian shell is in a cylinder shape while the Sicilian shell looks like a bow tie wrap. While the Sicilian dough is deep-fried, the Venetian dough is baked. The traditional Venetian filling is made of heavy cream cheese mixed with vanilla bean.
How world famous cannoli are made in Sicily? ›
What are the ingredients of Sicilian cannoli. The cannolo dough is made of flour, sugar, egg, lard, vinager, marsal wine. The dough is worked by hands, stretched and finally rolled around the mould. The fragrant paste is gently killed in lard (pig fat), deep fried in it with no mercy.
Which brand of ricotta is best for cannoli? ›
THE BEST RICOTTA CHEESE:
A huge component of this Homemade Cannoli Cream is, of course, the delicious Galbani® Ricotta Cheese. This rich and creamy cheese can be found in your local market's dairy aisle and is the perfect cheese to use for a delicious and rich cannoli cream.
What makes cannoli filling grainy? ›
Over time recipes have begun using powdered sugar as both the sweetener and to stabilize the watery ricotta, but this, in turn, makes the filling a grainy and overwhelmingly sweet pastry cream. To fix this dilemma, I use a mixture of ricotta, mascarpone, goat cheese with granulated sugar.
How unhealthy is a cannoli? ›
Made with sweetened ricotta cheese and deep-fried pastry shells, cannoli are typically high in calories. While these Italian desserts may be hard to resist, they're best left for rare occasions if you're trying to manage your weight.
What is holy cannoli? ›
“Holy” Cannoli are a Sicilian dessert. Sicilian pastry chefs form and fry dough rounds, they then fill them with a ricotta filling or sometimes, a cream filling. They are absolutely delicious, not too sweet and are just fun to eat treats.
What is the difference between Italian and American cannoli? ›
In Sicily, where cannoli are thought to have originated, sheep's milk ricotta is typically favored. Traditional cannoli filling in the United States, however, is most often made with cow's milk ricotta since it's the most readily available product.
What do Italians call cannoli? ›
In Italian, cannoli is plural; the singular is cannolo ( Italian: [kanˈnɔːlo]; Sicilian: cannolu [kanˈnɔːlʊ]), a diminutive meaning 'little tube', from canna, 'cane' or 'tube'.
We recommend two cannoli per person. Assortments can be customized with a one dozen minimum per flavor.
What time of day should I eat cannoli? ›
Breakfast, Lunch, and Dinner
Yes, they are simply dessert, but sometimes they have fruit. That makes it good enough for breakfast in my opinion… Think of how great they would pair with a refreshing mimosa. Honestly, if we get to have pastries at breakfast, cannolis should be included.
Who makes the best cannoli in the world? ›
Please go you won't be disappointed and then you can brag you ate the best cannoli in the world! Piana degli Albanesi has the best cannoli in the world. The Extra Bar run by Nicola serves some of the best cannoli. The ricotta that fills the cannoli is so creamy, we call it soft ice cream.
What is the proper way to eat a cannoli? ›
For the cannoli-in-hand crowd, Nick Vaccaro of Vaccaro's Desserts in Silver Spring suggests eating alternately from one end and then the other, in order to keep the center of the shell unbroken.
How long are cannolis good for? ›
Do Cannolis Need to Be Refrigerated? Yes, cannolis need to be refrigerated. Don't leave them at room temperature for more than two to three hours at a time. Store them in an airtight container lined with paper towels in the refrigerator for up to one week.
Does ricotta taste the same as mascarpone? ›
The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.
What is the filling in cannoli made of? ›
Cannoli is an Italian dessert made from a pastry shell shaped into a tube and fried until golden and crispy. Once the shells cool they are filled with sweetened ricotta and chocolate for a beautiful and delicious treat.
Can I use ricotta in place of mascarpone? ›
Ricotta cheese is a good mascarpone cheese substitute in cheesecakes for example. Ricotta is another delicious cheese often used in desserts like this ricotta pie and is lower in fat than mascarpone and cream cheese as it is made solely from milk, and no cream.
