How to Make Cannolis

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.

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

Instructions

Make the Pastry

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.

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.

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

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.

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

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

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.

3. Add the sugar and mix until well blended.

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.

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

Tips & Warnings

• Add flavors to suit your own tastes. Vanilla, cinnamon, ground cardamom or nutmeg are good choices.

• Use care when removing the cannoli tubes. Wear clean cotton kitchen gloves if the tubes are hot to the touch.

Resources

• Read this Article in Spanish