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
Traditional cannolis have a simple filling of ricotta (or mascarpone), sugar, and sometimes vanilla extract. Here are a few common additions and variations: Chocolate chips or candied fruits add welcome bursts of sweetness to the filling or the shell.
Is mascarpone or ricotta better for cannoli? ›
Cannoli is traditionally made with ricotta, but some people prefer mascarpone. It simply depends on your personal preference.
What is the difference between cannoli and Sicilian cannoli? ›
There is no difference because by definition there are only sicilian cannoli. A cannolo is a sicilian pastry. There is no other regional varietal. There are of course cannoli of hugely different quality both in sicily and elsewhere.
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 is the difference between Italian and American cannoli? ›
Chief among them is the type of milk used for each. The Italian version makes use of sheep's milk, while Italian-American cannoli employs cow's milk (leading to significant distinctions in taste and consistency).
What do Italians call cannoli? ›
Etymology. In English, cannoli is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is cannolo ( Italian: [kanˈnɔːlo]; Sicilian: cannolu [kanˈnɔːlʊ]), a diminutive meaning 'little tube', from canna, 'cane' or 'tube'.
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.
Why won't my cannoli filling thicken? ›
I've found that the number one reason why cannoli filling isn't thick is that the ricotta cheese wasn't drained. This one simple step is SO important if you want a thick filling! And it's so easy to do! To drain the ricotta, you simply line a fine mesh strainer with a cheesecloth and place it over a bowl.
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.
We recommend two cannoli per person. Assortments can be customized with a one dozen minimum per flavor.
How do Italians eat cannolis? ›
Just as with pizza eaters, there are those who pick up cannoli and eat them with their hands and others who prefer to set them on a plate, cutting off pieces with a fork and knife.
Who makes 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. You haven't had a cannoli until you have had one here.
Why don t my cannoli shells have bubbles? ›
Oil that is too cool will cook the dough in place without bubbling it up. It results in a shell that is crunchy and hard, not crispy and light. Oil that is too hot can burn your shells, but it can also create too much steam too quickly and puff up the shells in a bad way.
What's the best oil to fry cannoli shells in? ›
Refined coconut oil is odorless, so it won't stink up the kitchen as you fry; more importantly, it's solid at room temperature, giving the cannoli shells a crisp and buttery texture that never feels greasy or soggy.
What's the difference between mascarpone and ricotta cheese? ›
Texture: Ricotta has a grainy texture, like cottage cheese, and mascarpone has a smooth, creamy texture, similar to heavy whipping cream. Mascarpone is a more spreadable cheese than ricotta. Taste: Ricotta is brighter and more acidic than mascarpone. Mascarpone has a slightly sweet, milky flavor.
Can you use Philadelphia instead of ricotta? ›
Cream cheese: Cream cheese is made with milk and cream, while ricotta is made with just milk. The lower fat content makes the latter cheese slightly less creamy. However, cream cheese can still be substituted for ricotta.
