canoly

[JennLynn]

Any Good Recipe's for that Cannoli?

[JennLynn]

Cannoli are Italian pastry desserts. The singular is cannolo, meaning “little tube”, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine.

Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing sweetened ricotta cheese (or occasionally, but less traditionally, mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped candied fruit (citron, orange peel, or cherries). They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Regardless of size, the shells should be filled as late as possible to avoid becoming soggy, thus losing the crunchiness that provides contrast with the softness of the filling.

[JennLynn]

3 lbs ricotta cheese
1 3/4 cups confectioners' sugar
1/2 teaspoon cinnamon
1/4 cup semisweet mini chocolate chips
12 cannoli shells
chocolate, melted (optional)
pistachios, chopped (optional)


Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the finished cannoli in the melted chocolate and roll in chopped nuts if you like.