To make cannoli shells it is necessary to have three or four metal tubes, made preferably from very light tin, about 7 inches long and 1 1/8 inch in diameter. The edges are to be brought together and are not to be soldered. Bamboo tubes and broom sticks cut to size are also used but, for sanitary reasons, metal tubes are best.
Ingredients
Shells:
- 2 cups flour
- 1 teaspoon ground cinnamon
- 2 tablespoons shortening
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup Marsala
- 1 egg white
- Vegetable oil, for deep frying
Directions
Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.
Filling:
- 1 1/2 pounds ricotta cheese
- 1/2 cup confectioners' sugar
- 1/2 cup chocolate chips
- 1 1/2 teaspoons vanilla
- 3 tablespoons citron peel, chopped
- 3 tablespoons candied orange peel, chopped
Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners' sugar.
Refrigerate until ready to serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.















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By sparehawk23_126...
Roanoke, 86
on February 23, 2010
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This is an excellent recipe. The recipe isn't bad, the person who tried to follow the recipe was making obvious mistakes that should be common sense. The cannoli tubes should be greased BEFORE the dough is placed around them so the dough won't stick, the ricotta cheese should be drained, etc. Probably the only change to the recipe is to add a few more instructions for those who don't know how to cook!
By dfhott_9155703
Leesburg, VA
on March 16, 2009
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I made this recipe and one from a Sicilian cookbook of my mothers. They were close, but the shells were more tender with this recipe. A few tips - use a pasta machine to roll the dough very thin, and use a deepfat fryer. ALWAYS drain the ricotta. I used an electric mixer and beat the ricotta until nice and smooth, about 5 min, then chill before use inside of a ziplock bag. The bag makes filling the shells super easy - just snip one end off the bad and fill. A very good recipe!
By margaret_6747079
Springfield, PA
on November 20, 2006
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I did not try to make the shells. You can buy good premade ones even at a bakery. The filling is excellent. I omitted the citon and orange peel and they were excellent. I do suggest using a good quality ricotta and make sure it is whole milk as this is thicker and less watery. I also now fill the tubes without the chips in the mixture and put them on the ends only as they tend to clog my pastry bag. Always a hit at the party. We live close to the actual bakery and these are almost as good.
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