How to Make Cannoli

Cannoli are as common at Sicilian festivals as Chianti is in a trattoria. They're difficult to make but are worth the effort. Note that you'll need metal tubes called cannoli rings to make the shells. Mangia! Makes 12 to 15 cannoli.

Difficulty: Challenging

Instructions

Things You'll Need:

• 1 1/2 c. all-purpose flour
• 1 1/2 tbsp. unsalted butter - melted
• pinch of salt
• 1 tbsp. sugar
• 1 tsp. white wine vinegar
• 1 tsp. unsweetened cocoa powder
• 1 tsp. ground espresso
• 1/2 c. Marsala (or white wine)
• butter for greasing
• 1 large egg white - lightly beaten
• olive oil for frying
• 1 1/2 c. ricotta
• 1 tbsp. vanilla extract
• 1/2 c. sugar
• 1/3 c. candied fruit - diced
• 1/4 c. bittersweet chocolate - grated
• 1/8 tsp. ground cinnamon
• 4 tbsp. confectioners' sugar
• Plastic Wrap
• Food Mills
• Groceries
• Biscuit Cutters
• Cannoli Forms
• Pastry Bags
• Rolling Pins
• Skillets
• Slotted Spoons
• Plastic Wrap
• Paper Towels
• Paper Towels
• Paper towels
• Skillets

1. Place the flour on a work surface in a mound. Make a well in the center.

2. Place the butter, salt, sugar, vinegar, cocoa powder and ground espresso in the well.

3. Mix with a fork, moving the flour into the well a little at a time. Add Marsala as needed so that a dense dough forms. Some flour may be left over.

4. Knead the dough 15 minutes, until it's smooth and elastic.

5. Wrap the dough in plastic wrap and chill 30 minutes.

6. Roll the chilled dough into a rectangle 1/8 inch thick.

7. Cut the dough in circles with a 4-inch round biscuit cutter.

8. Gather dough remnants after all the dough has been cut, form into a ball, roll out, and repeat the cutting process until all the dough is used.

9. Pull each circle gently into an oval shape.

10. Brush the ovals with melted butter and wrap each around a cannoli ring.

11. Baste the ends of the wrapped ovals with the egg white and press to seal.

12. Heat 2 inches of olive oil in a large skillet until it registers 375 degrees F.

13. Fry the dough rings, turning frequently, until all sides are brown. Work in batches so the pan isn't overcrowded.

14. Remove the cannoli with a slotted spoon and drain on paper towels.

15. Slide the cannoli off the rings when cool.

16. Pass the ricotta through a food mill using its finest disk.

17. Add the vanilla, sugar, fruit, chocolate and ground cinnamon. Mix well and chill 30 minutes.

18. Put the filling in a pastry bag. Pipe the filling into each of the cannoli.

19. Dust the cannoli with the confectioners' sugar. Serve.

Tips & Warnings

• Don't fill the cannoli and then let them sit. Cannoli should be filled as close to serving time as possible. Cannoli shells can be made ahead and stored in an airtight container for a week.

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on 3/11/2006 I find that just using a little water to seal the cannoli before frying works just as good as egg white.

on 11/22/2005 Make sure cannolis aren't left sitting out with the creme inside them, they will taste stale and disgusting.