Cannoli
Cannoli are Sicilian pastries consisting of crisp, tube-shaped shells filled with sweetened ricotta cream. The shell is made from dough enriched with lard, rolled thin, wrapped around metal tubes, and deep-fried until it develops multiple flaky layers that shatter audibly with each bite. The ricotta filling has a slight graininess that distinguishes it from smooth pastry cream, giving it a lighter, more textured quality. Chopped pistachios, candied citrus peel, or chocolate chips pressed into the exposed ends add color and contrasting flavor. The cardinal rule is that shells must be filled just before serving, because any contact with the wet filling turns the crisp pastry limp. In Sicily, cannoli are traditionally tied to Carnival season, though bakeries serve them year-round.
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Instructions
- 1
Mix flour, sugar, butter, and egg into dough; wrap and rest 30 minutes.
- 2
Roll dough thin, cut circles, and wrap around cannoli tubes.
- 3
Fry until golden, cool completely, then remove tubes.
- 4
Mix ricotta and powdered sugar until smooth.
- 5
Pipe filling from both ends into each shell.
- 6
Dip ends in chocolate chips to finish.
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