How to Make Authentic Italian Cannoli Pastries

Member

By freeser67
User-Submitted Article

Article Rating: (15 Ratings)

Make Authentic Italian Cannoli Pastries

Cannoli are traditional Italian pastries that originate from the Palermo region of Sicily. They are easy and fun to assemble and can be prepared in advance for a special dinner party or holiday gathering. The following recipe makes approximately 16 medium cannoli.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

For cannoli shells:
2 3/4 c. sifted all-purpose flour
2 T. sugar
1/4 c. butter
1 egg, beaten
2/3 c. Marsala, sherry, or sweet wine
1 egg white
Fat for deep-frying
For filling:
1 lb. ricotta cheese
2 c. sifted confectioners' sugar
1/3 c. candied fruits, mixed with candied cherries, chopped fine
2 oz. bittersweet chocolate chips
1 to 2 T. maraschino liqueur or amaretto liqueur

Step 1

Begin by making the dough for the cannoli shells. Mix the sifted flour and sugar in a bowl and gradually cut in the butter.
Step 2

Slowly add the beaten egg and wine to the mixing bowl and then form the mixture into a ball. Knead the dough mixture until smooth, approximately 5 minutes. Cover the dough and let it stand for a minimum of 1 hour.
Step 3

To develop the filling, press ricotta cheese through a sieve into a mixing bowl. Add sugar, reserving 2 tablespoons for dusting.
Step 4

Add candied fruit with cherries and chocolate chips to the cheese mixture. Chill the filling in the refrigerator.
Step 5

Meanwhile, on a floured surface, roll dough into paper thin circles, approximately 4 inches in diameter. Wrap around cannoli tubes (metal cylinders 5 inches long and 1 inch in diameter), which have been brushed with olive oil. Cannoli tubes are inexpensive ($4-$10) and can be purchased on Amazon.com. Brush egg white on flap of cannoli dough to seal.
Step 6

Heat fat to 380 degrees and deep-fry dough. Drain on several layers of paper towels. Cool, then carefully slide out metal tubes.
Step 7

When ready to serve and not before as dough will become soft, pipe in filling through largest nozzle of a pastry bag. Place several chocolate chips in filling at each end. Dust with remaining confectioners' sugars and serve immediately.