How to make Cannoli

Cannoli is a popular Italian pastry that originated in Sicily. It is a tube-shaped shell made of fried pastry dough that is filled with a sweet, creamy filling. The filling is typically made of ricotta cheese, sugar, and vanilla extract, although there are many variations.

Cannoli shells are made by rolling out a thin layer of pastry dough and wrapping it around a metal or wooden tube. The tube is then deep-fried until the dough is crispy and golden. Once the shells have cooled, they are filled with the sweetened ricotta cheese mixture and often garnished with chopped pistachios or chocolate chips.

Cannoli is a beloved dessert in Italy and has become popular in many other parts of the world as well. It is often served at special occasions such as weddings and holidays, and can also be found in many Italian bakeries and restaurants.

Cannoli can be made in a variety of sizes, from small bite-sized pieces to larger pastries that are several inches long. They can also be filled with a variety of flavors, such as chocolate, orange, or lemon. Some variations even include candied fruit or chopped nuts in the filling.

While the origin of cannoli is debated, it is widely believed to have originated in Sicily during the Arab occupation in the 9th century. The word “cannolo” means “little tube” in Italian, which is fitting for this pastry’s unique shape.

Cannoli is a delicious and indulgent dessert that is perfect for satisfying a sweet tooth. Whether enjoyed as a traditional ricotta-filled pastry or with a creative twist, cannoli is sure to delight dessert lovers around the world.

Ingredients:

• 8 cannoli shells
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips
• Vegetable oil, for frying
• Powdered sugar, for dusting

Directions:

1. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
2. Fold in the mini chocolate chips.
3. Spoon the ricotta mixture into a pastry bag or a plastic bag with a corner snipped off.
4. In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat.
5. Use tongs or a slotted spoon to carefully lower the cannoli shells into the hot oil, two at a time.
6. Fry the shells until they are golden brown and crispy on all sides, turning them occasionally with the tongs or slotted spoon.
7. Remove the fried shells from the oil and drain them on a paper towel-lined plate.
8. Allow the shells to cool slightly, then carefully pipe the ricotta mixture into each shell, filling it completely.
9. Dust the cannoli with powdered sugar before serving.