How to Make Cannolis

Contributor

By Glyn Sheridan
eHow Contributing Writer

Article Rating: (10 Ratings)

Cannolis are an Italian treat.

This wildly popular Italian pastry dates back to the early 1800’s as a treat made during the carnival celebration in Sicily. By 1950, the popularity of the cream-filled delicacy spread throughout Europe and the United States. Today, it is a treat of exceptional taste all over the world. Fortunately, canollis made at home, are just as delicious as those found in bakeshops.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

3 Cups of Bread Flour
4 Tablespoons of Sugar
¼ Cup shortening or soft butter
2 Tablespoons vinegar
2 Tablespoons ice water
Aluminum cannoli tubes
Oil for frying
3 Cups ricotta cheese
1 ½ Cups white sugar

Make the Pastry

Step 1

Mix the flour, sugar, butter, vinegar and ice water in the bowl of an electric mixer, fitted with the dough hook attachment. Mix on medium speed, stopping to scrape the bowl occasionally for 8 to 10 minutes or until the dough is smooth and relaxed.
Step 2

Flour a work surface and turn out the dough. Allow it to rest for 10 minutes before rolling into a large rectangle, folding and wrapping with plastic wrap. Refrigerate the dough for at least 2 hours or up to 24 hours before forming the cannoli.
Step 3

Heat the oil for frying in a deep skillet or a deep fryer to 365 degrees.
Step 4

Roll dough on a floured surface to 1/8 inch thickness and cut into 5-inch circles. Roll the dough circles gently around the cannoli tubes and fry until they are golden and flaky. Remove to a rack to cool for a few minutes before gently removing the tubes by twisting and coaxing. Most will come out easily.
Step 5

Remove to a rack to cool for a few minutes before gently removing the tubes by twisting and coaxing. Most will come out easily.

Prepare the Cheese and Fill the Cannolis

Step 1

Drain the ricotta in a colander or a sieve. Ricotta contains extra liquid that makes your filling runny, if not drained.
Step 2

Fit an electric mixer with the beater attachment and put the ricotta into the bowl. Mix on medium speed until no large lumps appear. Ricotta, do to its nature, is a little grainy and that is fine.
Step 3

Add the sugar and mix until well blended.
Step 4

Use a narrow spoon to fill each cannoli with the ricotta mixture. An easier way is to use a pastry bag, fitted with a long tube that inserts into each end of the cannoli while you squeeze the filling in.
Step 5

Sprinkle with confectioner’s sugar, cocoa or drizzle with melted chocolate, if desired.

Comments

smmillerkc said

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on 9/22/2009 lenrapp, I don't know if you got this answered or not, but just in case: even though ricotta looks very solid-packet, it isn't. I treat mine the same way I treat plain yogurt to make Greek yogurt: line a strainer with a regular old paper towel, then dump the ricotta into the paper towel. Let it sit for at least four hours, preferably overnight. You'll be surprised how much liquid drains from the cheese! Hope that helps.

lenrapp said

on 7/9/2009 I have been trying to make a good filling, but can't seem to get it thick enough. I have tried to drain it, but the Ricotta I am buying in the supermarkets seem to look like a solid mass, like cream cheese and not like cottage cheese. Any suggestions? I have the taste down with the orange zest, confectioners sugar, some vanilla and even tried some cinnamon this time. What brand or type of ricotta would you recommend.