Cannoli

Cannoli is a classic Italian pastry that has gained international acclaim for its crisp, flaky shell and creamy, sweet filling. Originating in Sicily, Cannoli has become synonymous with Italian desserts and is a beloved treat enjoyed worldwide. The cylindrical shape and delightful combination of textures make Cannoli a favourite at celebrations and as a delicious indulgence any time of the year.

Origin and History

Cannoli has its roots in Sicilian cuisine, with historical evidence suggesting that the pastry dates back to the Arab influence in Sicily during the Middle Ages. The word "cannolo" in Italian means "little tube" or "little cane," referring to the pastry's characteristic shape. Over the centuries, Cannoli has evolved and become a symbol of Italian-American culinary traditions, particularly associated with celebrations such as weddings and festivals.

Ingredients

Cannoli Shells:

All-Purpose Flour: Forms the base of the dough for the crunchy shells.

Granulated Sugar: Adds sweetness to the dough.

Butter or Lard: Contributes to the richness and crispiness of the shells.

White Wine or Marsala: Provides flavor and aids in the texture of the dough.

Cocoa Powder (Optional): Some recipes may include cocoa powder for a chocolate-flavoured shell.

Cannoli Filling:

Ricotta Cheese: The key ingredient for the creamy filling.

Powdered Sugar: Sweetens and lightens the ricotta.

Vanilla Extract: Adds a hint of vanilla flavor.

Candied Citrus Peel or Chocolate Chips (Optional): Traditional additions for flavor and texture.

Garnish (Optional):

Chopped Pistachios: Sprinkled on the ends of the filled Cannoli.

Powdered Sugar: Dusting on top for a finishing touch.

Preparation

Cannoli Shells:

Prepare Dough:

Combine flour, sugar, and cocoa powder (if using) in a bowl.

Cut in butter or lard until the mixture resembles coarse crumbs.

Gradually add white wine or Marsala and knead until a smooth dough forms.

Roll and Cut:

Roll out the dough thinly and cut into circles.

Wrap each circle around a metal or wooden cannoli form, sealing the edges with a small amount of beaten egg.

Fry:

Deep-fry the shaped dough until golden brown and crisp.

Drain on paper towels and allow to cool.

Cannoli Filling:

Prepare Filling:

In a bowl, combine ricotta, powdered sugar, and vanilla extract.

Optionally, fold in candied citrus peel or chocolate chips for added flavor.

Fill Cannoli:

Using a pastry bag or spoon, fill the cooled Cannoli shells with the ricotta mixture.

Garnish:

Optionally, dip the ends of the filled Cannoli in chopped pistachios.

Dust with powdered sugar before serving.

Serving Suggestions

Cannoli is best served fresh and enjoyed immediately. The contrast between the crispy shell and the creamy filling is a delightful experience. It is often served as a dessert or sweet treat during festive occasions.

Variations

Chocolate-Dipped Cannoli: Coat the ends of the filled Cannoli with melted chocolate.

Savoury Cannoli: Experiment with savoury fillings, such as goat cheese and herbs, for a unique twist.