Posted on Monday, 7th June 2010 by Grace Massa Langlois
Cannoli Siciliani has to be, in my opinion, the ultimate Italian pastry. The Cannoli Shells should be covered in bubbles to give you the most amazing crispy texture. The Cannoli Filling is absolutely divine! How could you go wrong with silky, whipped ricotta speckled with mini chocolate chips? Sprinkle with icing sugar and you are ready to indulge in one of the best Italian Pastries.
As a kid I couldn’t wait for Sundays, every Sunday on the way home from 10 o’clock mass we would stop at Angelo’s Bakery. We would pick up freshly baked bread, Italian deli meats and fresh cheese. I remember tugging at my mom’s skirt every time we passed the pastry counter, pointing out the Cannoli and Italian Custard Horns. They are two of my most favourite Italian pastries. My Mom would always give in and home we went with a box full of the delicious Italian Desserts.
Fast forward all these years later and today I may go to the bakery (same one) alone (kids don’t enjoy the weekly ritual) but I almost always come home with a box of the same pastries. My kids love them too!
A few years back I decided to try and make the recipe at home and I am so happy I did. They are even better, especially if you fill the shells just prior to eating or serving them. The shells are much crispier.
I spent yesterday afternoon making about 80 shells in preparation for V’s bridal shower. I froze them and will fill the shells just prior to heading out the door for the shower.
There are many recipes available for Cannoli Siciliani but I really like this one because it calls for Marsala wine in the dough. It really makes a big difference in the taste of the shells. The filling is super easy to make, just remember, you need to drain the ricotta over night to give you that extremely smooth and creamy filling.
As you can see from the photos I had to make a batch just for home, the kids waited all day for their special treat, and yes they are all gone.
You must try this recipe for Cannoli Siciliani; they are absolutely delicious!
If you enjoy Italian Desserts as much as I do you must try one of my most favourite Italian treats, Cicerchiata (Italian Honey Balls). They are puffed pastry balls dripping with honey. And of course I can’t go without mentioning another traditional Italian Dessert, Panna Cotta; it is a family favourite and it can be paired with many different flavours. A pairing perfect for the summer is Panna Cotta and Raspberry Jelly Parfait and for the Holiday Season, Vanilla-Coconut Panna Cotta with Pomegranate Jelly.
Cannoli Siciliani
Makes about 28 pastries
*Special Equipment: Pasta Machine, Cannoli Tubes, Large Pastry Bag and large plain round tip (i.e. Wilton 1A)
Cannoli Shells {Cialde per Cannoli}
- 167 g (1 1/3 cups) plain (all-purpose) flour
- 1/4 teaspoon salt
- 14 g (1 tablespoon) granulated sugar
- 5 g (2 teaspoons) unsweetened cocoa powder (not Dutch processed)
- 28 g (2 tablespoons) vegetable shortening
- 6 to 7 tablespoons sweet Marsala wine
- Vegetable Oil for frying
- 1 to 2 large egg whites, lightly beaten
- Sift flour, salt, sugar and cocoa into the bowl of a stand mixer. Whisk to combine well.
- Attach paddle attachment to stand mixer. Add the vegetable shortening and mix on low speed for a few minutes, flour mixture should resemble fine crumbs.
- With mixer on low speed add the 6 tablespoons of the Marsala wine one tablespoon at a time, mixing to make dough that is as stiff as pasta dough. If the dough doesn’t gather into a mass, gradually add some or all the entire remaining tablespoon of the Marsala wine.
- Place the dough onto an unfloured work area and knead for 3 minutes. Shape dough into a ball, flatten and wrap in plastic wrap. Let rest at room temperature for 1 hour.
- Cut a 3 by 11½-cm (4½-inch) oval from cardboard to make a template for cutting the dough.
- Divide the dough into 4 equal pieces. Roll one piece of dough at a time, keep remaining dough wrapped in plastic wrap at all times to prevent it from drying out.
- Set pasta machine to the widest opening and pass the dough through the rollers. If the dough is sticky, flour it lightly. Fold the dough in thirds and pass it through the widest setting again, starting with an open end. Repeat this process several times to knead the dough. Then decrease the setting by one, passing the dough (do not fold) once through until you complete your last pass at the second last setting. If dough is sticky, flour slightly, brush off any excess flour with a pastry brush, place on work area and cover with a tea towel. Repeat the process with the remaining pieces of the dough.
- Place the cardboard template at one end of the dough strip, using the tip of a sharp knife or straight pastry wheel, cut out an oval. Set ovals aside on your work surface (do not overlap cut dough), cover and repeat until all of the remaining dough is cut in the ovals.
- Pour 8-cm (3-inch) of oil into a large heavy pot. Clamp a deep-fat thermometer to the side of the pot. Over medium heat, heat oil to between 177° C to 182° C (350° F to 360° F).
- Meanwhile, shape the cannoli shells. Roll an oval of dough around an ungreased cannoli tube and moisten the edge of the dough with the lightly beaten egg white. Set on a baking sheet lined with plastic wrap. Repeat to shape as many cannoli shells as you have cannoli tubes. Line another baking sheet with 4 layers of paper towels.
- To cook the cannoli shells, carefully slip 3 to 4 dough wrapped tubes into the hot oil (they will sink). After a couple of seconds, using tongs, move the tubes around grasping the uncovered tube ends. You’ll notice that the dough has developed dozens of small bubbles all over the surface. After 45 seconds or so in the oil, using tongs, grasp one end of the cannoli tube and using a second tong gently push the shell from the tube into the oil. Set the tube aside on a heatproof surface to cool. (Be very careful, the tube is extremely hot.) Repeat with remaining cannoli shells and continue to cook shells until light golden brown (be careful not to cook too long as they can over-darken quite quickly). Gently, using tongs, lift each shell out of the oil, draining oil back into the pot and transfer to paper towel-lined baking sheet. Repeat until all cannoli shells are cooked. (Wash the cannoli tubes in soapy water and dry in between uses.)
- Let cool completely before filling.
Ricotta Cannoli Filling {Crema di Ricotta}
- 660 g (3 cups) fresh ricotta, drained overnight
- 167 g to 188 g (1 1/3 to 1½ cups) confectioners’ sugar, sifted
- 1½ teaspoons pure vanilla extract
- 50 g (1/3 cup) finely diced candied citron or candied orange peel, or a combination (optional)
- 65 g (1/3 cup) miniature semi-sweet chocolate chips
- Place drained ricotta in the bowl of a stand mixer fitted with the paddle attachment. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth.
- Add 167 g (1 1/3 cups) of the confectioners’ sugar and the vanilla. Beat until fluffy and very smooth. Taste the mixture, if you would like it sweeter add the remaining confectioners’ sugar and beat until smooth.
- Stir in citron or candied peel or combination of both (if using) and chocolate chips.
- Place filling in an airtight container and refrigerate. (The filling can be made one day in advance.)
Assembling Cannoli
- Finely chopped unsalted pistachios (optional)
- Sifted confectioners’ sugar for dusting
- Fit the large pastry bag with the 1¼-cm (½-inch) tip. Spoon the filling into the pastry bag.
- Insert pastry into one side of the cannoli shell and gently squeeze until the shell is half full. Repeat on the other side of the shell.
- If you are using the pistachios, smooth the exposed filling on both ends of the cannoli with the back of a small spoon, and sprinkle both ends with pistachios.
- Dust the cannoli shells with confectioners’ sugar and serve immediately.
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Tags: after school treat, afternoon tea, cannoli, cookie, dessert, desserts, individual dessert, individual desserts, Italian cookie, Italian desserts, Italian Pastries, Italian pastry, ricotta filling
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
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June 7th, 2010 at 2:26 pm
Cannolis are one of my favorite pastries as well! I might skip out on the shells my first time around, but I definitely want to attempt making my own filling and enjoy a homemade cannoli – thanks for sharing this!
June 7th, 2010 at 3:53 pm
Martha you are most welcome. I was intimidated by the shells my first time, but believe it or not it’s just like making fresh pasta, pretty easy, just a little time consuming (a labour of love).
June 8th, 2010 at 2:34 pm
I just stumbled across your blog and can tell that I’ll need to spend some time going through previous post. Lovely photography and delicious recipes! I love cannolis and have had a request from a friend to make some again. Might be time to try a new reipe!
June 8th, 2010 at 5:23 pm
Wow – these look spectacular! Are they low calorie too? Just kidding. I have a feeling I know the answer to that one!
June 8th, 2010 at 9:05 pm
Too funny Marly, don’t think I ever made anything low cal.
June 8th, 2010 at 9:07 pm
Thank you so much Deborah! This is a great recipe, please let me know if you have a chance to try it, would love your feedback.
June 9th, 2010 at 11:09 pm
these look spectacular! i LOVED cannolis in college. I just may have to bring back those glorious days and make some of these!
June 10th, 2010 at 3:38 am
Thank you Susan!
June 21st, 2010 at 11:55 pm
My brother loves these, but we live in TN, and you just don’t find these on every corner. I think I read that your daughter is the photographer….these are GREAT images!
July 4th, 2010 at 6:07 pm
[...] Our dessert table looked magnificent, it was brimming with so many varieties of cookies and baked goods and Italian pastries. Some of our extended family and close friends also joined us in the baking. I can’t wait to try some of the recipes. My freezer is full of special treats. I promise to share some of the recipes over the next little while. The Orange Cupcakes and Deep-Chocolate Brownie Cupcakes were enjoyed by all. The contrast in colours was striking on the tiered serving rack. Everyone mentioned how much they enjoyed the Cannoli Siciliani. [...]
October 18th, 2010 at 9:42 pm
wow, that is some sexy and scrumptious looking cannoli.
October 19th, 2010 at 7:01 am
Love me some cannoli! These look wonderful!
October 19th, 2010 at 7:18 am
Thanks Chef, these are my absolute favourite
October 19th, 2010 at 8:33 am
Oh, Wow…these look fabulous, I love Cannoli’s and whenever I go anywhere that has them in a case I just stare at them:) Just like I am staring at these, lovely pictures!
October 19th, 2010 at 10:00 am
What a beautiful dish! I love your pictures. Terrific presentation.
October 19th, 2010 at 12:52 pm
What beautiful cannoli’s! I’ve never seen a recipe for the dough. I always thought people just bought them and filled them.
October 19th, 2010 at 11:10 pm
Thanks for stopping by for a visit Jeanette. I thought the shells would be more difficult to make than they were and they taste so much better than the ones you buy. The recipe makes quite a few. I usually freeze a good portion of the batch and then fill when I need them. The cannoli are best eaten fresh. I usually fill right before I am ready to serve so the shell stays crisp.
October 20th, 2010 at 1:11 am
Your cannoli’s look heavenly! Yum! Congrats on the Top 9!
Best,
Veronica
October 20th, 2010 at 7:24 am
Thanks Veronica!
October 20th, 2010 at 7:53 am
These look divine. I love a good cannoli.
October 20th, 2010 at 8:46 am
Beautiful. I would be hard pressed to stop with one.
October 20th, 2010 at 9:56 am
I can never eat just one, I try, but it never happens.
October 20th, 2010 at 11:19 am
Delicious. I literally LOVE cannoli sicialiani.Congrats on the TOP 1 ;-D
Giorgia
October 20th, 2010 at 12:29 pm
Thanks Giorgia!
October 20th, 2010 at 12:53 pm
These are beautiful and look delicious. I love cannoli; they make me think of North Beach in San Francisco on my honeymoon. The cannoli may be just the thing to get me to buy a pasta attachment for my Kitchenaid. Thank you for posting!
October 20th, 2010 at 12:55 pm
Thanks Joan, I bought one of those attachments, so handy! I was just in North Beach last week, love San Fran.
October 20th, 2010 at 1:33 pm
wow, these look so amazing. Great post
October 20th, 2010 at 4:18 pm
Wow those look fabulous. After reading this post I realized I wasn’t eating enough cannoli! It’s hard for me to find them
I was wondering if is it possible to roll out the dough with a rolling pin? I (unfortunately) don’t have a stand mixer.
October 20th, 2010 at 4:32 pm
Would you happen to have a crank pasta machine, that would work. I think if you could roll the dough out thin enough by hand it would definitely work.
October 20th, 2010 at 11:17 pm
My God, how lush. Cannolis are one of my absolute favourites. You’ve given me a real craving. YUM!!
October 20th, 2010 at 11:20 pm
I want one of these babies now! Fabulous!
October 21st, 2010 at 12:52 am
Wow! These look amazing! I think I could eat way too many of these cannoli. Congrats on the Top 9!
October 21st, 2010 at 7:14 am
Thanks Karen
October 21st, 2010 at 1:16 pm
OH these look fabulous! I made some the other day, but have yet to make my own shells. I love the story about getting to stop by the bakery every sunday, reminds me of the donut shop that I got to go to after church
THanks
November 19th, 2010 at 7:50 am
[...] followed a recipe for making the dough that I found on a blog called “La Mia Vita Dolce”. The only thing I was initially worried about was not having the pasta dough machine — but [...]
December 2nd, 2010 at 8:14 am
[...] very popular Italian treat is Cannoli Siciliani, the Ultimate Italian Pastry and my absolute [...]
January 29th, 2011 at 11:00 am
[...] already know I’m a huge lover of Italian Pastries. What you may not know (because I’ve hardly talked about it) there’s another pastry in [...]
June 10th, 2011 at 1:13 pm
[...] I had a little mishap in the kitchen on Monday; I burned my hand terribly when I was deep frying Cannoli Shells for Natalie’s (my niece) Bridal Shower. The form slipped from the tongs and fell into the hot [...]
June 16th, 2011 at 12:07 pm
They are absolutely amazing! And I’m from Sicily.
June 17th, 2011 at 2:58 pm
Thank you Matteo coming from you that means so much!
June 22nd, 2011 at 11:17 pm
[...] little time for reading.The week leading up to the shower will be hectic. I plan on making Cannoli Siciliani, Cannoncini alla Crema Pasticcera, mini Torta Caprese, mini Hazelnut, Raspberry Jam and White [...]
June 30th, 2011 at 8:22 am
[...] 14th January 2011 by Grace TweetMy favourite Sweet Indulgence is Italian Pastries especially Cannoli and Cannoncini alla Crema Pasticcera. If you’re not familiar with Italian Pastries, [...]
June 30th, 2011 at 6:56 pm
[...] Whipped Cream. And the pièce de résistance – I topped with a crispy mini Cannoli Siciliani.I knew I had a winning cupcake on my hands when all I could hear coming from the visiting group of [...]
August 2nd, 2011 at 9:16 am
[...] are endless. For a summer treat – fill with Gelato (doesn’t that sound good?).Craving Cannoli? – But don’t have the time to make the Cannoli Shells – fill horns with Marsala [...]
August 14th, 2011 at 12:52 pm
amazing i will be making it next week. can’t wait.
sam
September 8th, 2011 at 3:19 pm
[...] can believe this, the queen of chocolate (me) has yet to try one.They can be rolled and filled with Cannoli Ricotta Cream or as I’ve prepared them today with a Mascarpone Cream and a trio of fresh berries (frutti di [...]
September 9th, 2011 at 9:04 am
Is there a way to print your recipes without all the other information?
September 9th, 2011 at 10:30 am
Natalie I’ve recently added the print feature but I have yet to go back to each recipe to add the format, is there a particular one you are interested in? I will go in and add the feature to the respective recipes for you.
November 21st, 2011 at 7:19 pm
Perfect crunch on the shells! Best recipe I found yet. I used Crisco butter flavored shortening and 7 Tbsp. Marsala wine. Don’t be intimidated – this is no harder than making a pie crust.
November 21st, 2011 at 8:30 pm
So happy you enjoyed Dedee. A lot of people are intimidated but they really are quite easy to make.
November 22nd, 2011 at 1:09 am
All you do to print the recipe is to copy it all and paste it into Word. Then you can edit it and delete the photos if you want. Easy.
November 22nd, 2011 at 8:24 am
Dedee I have just added the print feature to this post. I added the print feature not long ago but haven’t had a chance to go back to all of my older posts. If you run across a recipe that doesn’t have it let me know and I will attach for you.
March 6th, 2012 at 1:00 pm
[...] Original Recipe: http://gracessweetlife.com/2010/06/cannoli-siciliani-the-ultimate-italian-pastry/ [...]
March 20th, 2012 at 6:58 am
Dear Grace, I just tried your cannoli recipe and wow, they are not only tasty but pretty with all the little bubbles! (I was the one who asked your advice)I guess 3rd times the charm, yours is the 3rd recipe I’ve tried, and yours is the keeper!Thank you so much, and your instructions were awesome! so detailed, so clear. I am going to do the filling today, I know it will be great.
Thank You Again!
March 27th, 2012 at 8:13 pm
I am so happy you enjoyed them Sandy, they are a great big hit around here.
April 9th, 2012 at 1:24 pm
Grace. I tried the cannoli filling but it is not the same as the pastry shops. Did you use impastata or ricotta salata? The ricotta in the grocery stores don’t seem to make the filling thick. I even drained the ricotta for 3 days
April 9th, 2012 at 2:04 pm
Joyce I use both, the grocery store brand and also the fresh ricotta I buy from the Italian deli. If I’m using the fresh ricotta I must drain for a longer period of time, often times up to 3 days but I much prefer the taste and texture. The grocery store type I purchase is the extra smooth (this ricotta tends to have less water) Tre Stelle and the Costco brand I use on occasion is Bari. If you can get your hands on the sheep’s milk ricotta it is the authentic type of ricotta used for the Sicilian Cannoli but it is much more difficult to find (but your Italian deli may carry on occasion but remember this can be an acquired taste). Are you finding the filling thin? Because when I use all three brands the filling is thick. How are you draining the ricotta? I line a sieve with a few layers of cheese cloth and make sure to suspend the sieve over a pot allowing the liquid to drain. Sometimes, if I find there is a good amount of liquid in the pot, I will lift the cheese cloth by the corners and tighten it to form a ball and squeeze out the liquid every couple of hours. Please don’t use Ricotta salata. Next time you try the filling drain for 3 days, this should guarantee a thicker filling, the ricotta will be quite dry. Also are you buying an Italian brand of ricotta?
May 9th, 2012 at 4:55 pm
I have made them today. Out of the 9 I did only 3 came. They look fine but once in the hot oil for a 10-15 seconds they pop open. I have put the white of the egg to seal them and also pressed a lot to make the dough stick but they still open up. HELP!
May 10th, 2012 at 4:02 am
Sorry Dasy feel terrible just getting your comment. When you’re cutting the pastry is there enough to overlap to seal? And what temperature is the oil? The only time I’ve ever experienced the cannoli shells opening up is if the pastry is not sealed with the egg white. How many moulds are you wrapping in pastry before frying? Are you frying the shells off immediately after sealing them? If so it’s quite possible that the pastry shells haven’t had enough time to seal properly. Please let me know how you went.
June 4th, 2012 at 10:20 am
[...] on Monday, 4th June 2012 by GraceI’ve been craving my favourite Italian pastries, Cannoli Siciliani, but I wanted to change it up a bit so I decided to take all the flavours and textures of these [...]
June 5th, 2012 at 9:06 am
[...] popular variation is the Sicilian Saint Joseph’s Day Fritters, the Zeppole are filled with ricotta cannoli filling.The pastry cream recipe I’m sharing today will fill two batches of Zeppole or one if you love [...]
June 5th, 2012 at 11:56 am
Oh no. We only have Dutch process cocoa powder here and we don’t really have the same vegetable shortening either so I guess I’ll have to try another recipe. I’ll try to find an Italian recipe with my limited Italian skills and see what they do about cocoa powder. But I can definitely use your filling recipe! I just need to buy the tubes.
June 7th, 2012 at 12:28 am
Hi Erin let me know how it goes. How surprising they don’t have unsweetened cocoa. It doesn’t surprise me about the shortening but you’re right they must have something similar. If you want you could leave out the cocoa, the shells will just be lighter in colour. These are my absolute favourite!
June 7th, 2012 at 3:50 pm
The cannoli forms came in the mail today and I’m so excited! We only have unsweetened cocoa here in Germany, but it’s all Dutch process (and I think it’s Dutch process all over Europe). I’ll let you know how it works out!
June 11th, 2012 at 3:49 pm
I ended up not really using a recipe for the filling because I used homemade “ricotta” but they came out delicious! When I’m back in the US I will definitely try this recipe as written. The shells too because I had a horrible time with flour issues. Oh and mine were nowhere near as nice looking as yours. Yours came out unbelievably perfect.
July 14th, 2012 at 8:31 pm
[...] like I said in my previous post, the Cannoli cupcake obviously require cannoli. As promised here is Grace’s Sweet Life‘s recipe for her homemade cannolis. Check out her site for photos and step-by-step [...]
August 11th, 2012 at 7:32 pm
Hi Grace
What a wonderful website. My 11yr old son who has become obsessed with cooking through Australian Masterchef, found your site and I could spend hours reading recipes. We were in Sicily this year and ate many cannoli and we are going to attempt your recipe. Can you confirm the measurement of the ovals. 3cmx11.5cm? or is it 3×4.5 inch oval? Thanks and wish us luck. Cheers Sue
August 14th, 2012 at 10:37 am
Hi Sue so sorry for replying so late I’ve been traveling. I am hooked on MasterChef. The oval is 3 cm by 11.5 cm
August 27th, 2012 at 6:27 pm
Hi grace, I adore your website and I just bought your book! I wish to make your cannoli but my question is what brand ofcannoli tubes do you use? Many thanks:)
August 30th, 2012 at 12:15 pm
Hi Maria, so sorry for the late reply I’ve been away visiting family. Thank you so much for the support! I hope you enjoy the book. The cannoli forms that I use are Fox Run. I purchase them at a local restaurant supply store but I believe they are available in most baking shops and online. If I remember correctly I paid $2.50 Canadian for each package containing 4 tubes.
September 1st, 2012 at 5:57 pm
[...] is the link to the recipe that I used for the filling:http://gracessweetlife.com/2010/06/cannoli-siciliani-the-ultimate-italian-pastry/ If you have a press, here is the recipe for pizzelle cookies that I used as [...]
October 8th, 2012 at 5:15 am
just returned from Italy and ate my fill of Cannoli.. viwed to try and make them when i got home…looks like a fantastic recipe and cant wait to make them
October 12th, 2012 at 8:08 am
For granulated sugar, do u mean Caster sugar, and what alternative can I use for vegetable shortening. I’m in Australia and we do not have any suchVegetable Shortening.
Thanks Grace
October 12th, 2012 at 8:35 am
Hi Grace, caster sugar is great but you could also use regular granulated sugar which isn’t as fine in texture (I use whatever have on hand). I’ve done some research and I believe the alternative in Australia for vegetable shortening is Copha. You could substitute with butter but you won’t get those beautiful bubbles on the shell.
October 13th, 2012 at 1:14 pm
Do you sell the cannoli filling?and what type of cheese do you use for the filling? Im asking because i am looking for impastata ricotta wich they say is used to make the cannoli filling.
Thank You
Ralph Alfano
October 14th, 2012 at 4:55 am
Hi Ralph I’m sorry I don’t sell my filling but it is very easy to make. Ricotta Impastata is very hard to find (usually used by pastry shops and they purchase in large quantity), have you tried a local Italian deli? Or better yet an Italian pastry shop, they may sell you a container or two on the side. I use fresh ricotta purchased from a local Italian Deli. I drain overnight and sometimes up to two days (I find the fresh ricotta has a lot more moisture) in a sieve lined with cheesecloth. I’ve also started pressing the ricotta through a fine mesh sieve (after draining) and then whipping it to achieve a smoother, creamier filling. I’ve found pressing it through the sieve has really helped with the consistency in fact I use this technique when making cheesecake and although it’s an extra step it’s worth it. I’ve also had good luck using Tre Stella, unfortunately it’s not fresh (readily available in Canadian supermarkets) but they carry an extra smooth ricotta, it doesn’t have as much moisture. I still prefer to drain overnight. If you are trying to replicate the authentic Sicilian cannoli you will need sheep’s milk ricotta, again, much more difficult to find. There are some retailers for the impastata online but I’m not sure where they deliver or where you are located. I’ve sent off a couple of enquiry emails to a few online retailers, Ralph can you reply with your location and I will let you know if they deliver to your area.
October 15th, 2012 at 1:25 pm
Grace, Thank you for your response, I did not see any price list for your cannolies,do you have one?
im looking for the taste of brooklyn and i cannot seem to get there. i have tried several recipies and none of them work using regular ricotta, am i doing something wrong?Thas wyy i was looking for Impastata, it seems to be the ricotta that is used for making italian cannoli.
October 15th, 2012 at 9:21 pm
Hi Ralph I’m sorry I do not sell cannoli but I do have a recipe on my site, really very easy to make the filling. Shells are a little time consuming but again, easy to make. Ricotta Impastata has less moisture and it’s creamier, which you can mimic from draining and pressing the ricotta through the sieve. A few key things to keep in mind when preparing the cannoli, do not substitute butter for the shortening in the pastry and make sure to use Marsala Wine. Like I mentioned in my previous response it could be that the bakeries are using the sheep’s milk ricotta this may account for the taste difference. Locating it can be difficult but your best option is to visit a local Italian deli, if they don’t carry it they can probably order it. Also, some add a drop of cinnamon oil to the filling as well as nutmeg oil. Nutmeg is a flavouring that adds a little “je ne sais quoi”, most can’t figure it out but it adds a distinct taste. I use it in bechamel sauce and it’s amazing. If using the oil flavourings be careful, a drop goes a very long way. You can purchase the oils through LorAnn through Amazon, here is the link for the nutmeg – http://www.amazon.com/LorAnn-Oils-Nutmeg-Oil/dp/B000MSAYOM/ref=sr_1_sc_2?ie=UTF8&qid=1350344552&sr=8-2-spell&keywords=loriann+nutmeg+oil and here is the link for the cinnamon – http://www.amazon.com/LorAnn-Oils-Cinnamon-Oil/dp/B00086IE5Y. If you have a good cake decorating shop in your area they may carry the LorAnn flavourings unfortunately I must order online. When preparing the ricotta (whichever one you use) drain at least overnight and up to two nights if using fresh ricotta. Then press the ricotta through a fine mesh sieve (a bit of a pain to sieve but well worth it), this will give the filling a much creamier, smoother consistency. Do not fill shells until you are prepared to serve otherwise the shells will go soggy. I use confectioners’ sugar in my filling but some use regular granulated sugar. If you use the granulated sugar I would suggest a superfine granule (caster sugar if it’s available in your area, or grind regular granulated sugar in a food processor for a minute) and use less than the amount of confectioners’ sugar called for in my recipe. Add gradually and taste as you go. I would also suggest preparing the filling first (a small batch, 1 cup ricotta, 1/3 to 1/2 cup confectioners’ sugar, 1/2 teaspoon vanilla and barely a drop of each of the oils). If you’re happy with the taste forge ahead. I wouldn’t add the chocolate chips or candied citron until you’re ready to fill the cannoli because the chips can sweat a little and mar the look of the filling. If the taste is not to your liking you could always use it to fill cupcakes, sandwich between cookies, tarts, pizzelle cups etc. Too bad you don’t live close by we could spend the afternoon trying to replicate the taste your longing for. Also, I’m sure you’ve noticed in Italian sweets there is a distinct taste that most don’t recognize if they’re not Italian. It’s a flavouring called Vanillina. It’s added to Italian baking powder but you can also purchase it in .5 gram packets (without baking powder). The brands available are Paneangeli and Bertolini. This flavouring could be the missing link. Here is a link to view the product – http://www.bertolini.com/prodotti_2.asp?ID_MACRO=1&ID_PROD=36&L=1. It can readily be purchased at Italian grocers. At one point it was available on Amazon but unfortunately I searched for it this evening and they are not stocking it at the moment. It’s been so long since I’ve enjoyed a NYC cannoli (can’t remember the taste), you have me craving one! I’m hoping to travel to Italy next summer. I want to spend time with the elders, watching (carefully) and learning the techniques and getting these authentic tastes to paper to be able to hand down to the next generation. I remember one of the first times I prepared my mom’s pizzelle, I know one of the ingredients is anise seeds but my mom’s written recipe didn’t have it listed, she’d forgotten to put to paper and I forgot to add them when I was preparing it. The pizzelle tasted nothing like the taste I was used too. The omission wasn’t intentional, merely forgotten or assumed I would know to add. I think this probably happens quite often, I know I do it on occasion because my sister will say I tried that so and so and it didn’t quite taste like yours. When we start discussing the recipe I’ve omitted something that is second nature for me to add but she wouldn’t know to add. It’s usually the one thing that can make the difference in the taste or texture. I hope you’ll try making another batch at home Ralph, I know it can be frustrating to replicate a specific taste but if you can eventually nail down the flavours it will be a wonderful gift to hand down to other family members. The next generation won’t be craving a Brooklyn cannoli but rather Uncle Ralph’s cannoli or grandpa’s cannoli. This is one of the very reasons I started the blog. I didn’t mean to ramble on, I hope some of these suggestions will help.
December 27th, 2012 at 4:35 pm
[...] So I decided to add flavour to the filling. I made two batches. One traditional batch using a wonderful recipe by Grace’s Sweet Life. She makes a wicked good cannoli filling using ricotta which I loved. Mini-me however is not a [...]
March 23rd, 2013 at 7:27 pm
I’m ready to fill them but, having some physical impairments, I chose to cheat and buy the empty shells from Nif-T-Foods out of Indiana. They shipped them to me in two days and not one was broken. They look home made. You can find them on the internet. I also bought the candied fruit from, believe it or not, Amazon.com, on line. They come in a 3 pack and I fully plan to use them all. Finding them, in a local grocery store, outside of a holiday season is difficult. So now I’m waiting for the Ricotta to drain.
If you live in a community with very few Italians or Italian food, as I do,In Georgia,You either make the things you crave or do without and being of Sicilian decent, I refuse to do without so I,m learning out of necessity. Thanks for the filling recipe.
March 24th, 2013 at 9:32 am
Please do come back and let me know if you enjoy the filling Lou.