Sicilian Cannoli Recipe

Cannoli are pretty essential to Italians, especially during the holidays. They’re a must-have along with struffoli at Christmas, grain pies at Easter, and cassata cake and profiteroles on New Year’s. They can be large, they can be small, they can be chocolate-dipped, and even chocolate-filled. This recipe, however, is as classic as they come.

My father used to say that my uncle wasn’t coordinated because all he did at the bakery was make cannoli cream. It’s a big fail for my uncle, but a plus for novice cannoli makers because it’s simple!

For a large party, it’s best to purchase the shells. They’re not hard to find (try your local pastry shop or salumeria) and come in large and mini size.

Ingredients

  • 3 pounds ricotta impastata*
  • 1 pound sugar
  • 1 teaspoon vanilla
  • Pinch of cinnamon oil
  • 80 cannoli shells
  • 1 pound chocolate chips
  • Powdered sugar, for garnish

Directions

Mix the ricotta impastata in the bowl of a stand mixer on medium speed for about 5 minutes. After that, gradually add all of the sugar. Add teaspoon of vanilla and a pinch of cinnamon oil.

Fill the shells on either end and sprinkle chocolate chips on top. Add powdered sugar on top for garnish and serve.

Recipe Details

Makes: 80 cannoli
Total time: 10 minutes
Cuisine: Dessert, Italian
Notes and substitutions:

*Note: It can be difficult to find ricotta impastata, but it is essential to this recipe. Your best bet is to look for it online.

 

Advertisements
Categories: Food | Tags: | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: