"Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste." — Lydia Nacawa
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sweet Marsala wine
distilled white vinegar
oil for frying, or as needed
1 (32 ounce) container
chopped candied citron
semisweet chocolate, chopped
Your Cannoli recipe is the BOMB!!!!!!!!!!!
It's so tradional italian that is so good
and these so like the ones my family and I have had. These are EXCELLENT!!!!!!!!!!!!!!!!!!!
Thanks, Lydia Nacawa p.s. These were so good with the Marsala wine it pulled the flavors together!!! Five stars *****
Way too much citron, it takes away from the cannoli cream taste if all you can taste is citron, peel, fruit etc, no need for the wine in the shell recipe. needing a pasta machine for the thinnest setting is a bit much to ask, you hsould just say how thick the dough should be and people can roll it out. You must have the dough as thin as you can manage it so that it bubbles and blisters or it will be like cardboard
Please note that when I submitted this recipe, I indicated grated citrus peel to taste and barely 1/2 to 1 cup of powdered sugar, again to taste. My submission did not include the "one cup of candied citron"... I'll assume that the editors added this in error. With regards to rolling the dough, I found that paper-thin was too difficult to achieve with a rolling pin and was happy to have the pasta machine available. I agree with the previous review that if you don't get the pastry thin enough the results will disappoint. I'm sure that those trying to tackle this type of pastry have their own tricks up their sleeves, eveyone finds their best methods. I do hope that those few tricks I included will help first-timers get good results. Good luck and good eating.
I loved the ricotta filling, but I added a small amount of vanilla, 1 teaspoon.
Absolutely Amazing!! I was looking for a descent cannoli shell for my cannoli cream I make and what I got far exceeded my expectations!! Since I knew I was going to eat a cannoli, I wasn't to worried about the "Healthiness" of what I was eating, so I used lard instead of shortening... well because it makes everything taste better. By the way, trying to make this by yourself would be a nightmare. You need an assembly line... people will work for food! I call this the Italian version of the Tamale because the whole family has to help in this process. The one thing that saddened me was that when I stored them in an airtight container, the next day they weren't crispy like the night before =(, but my sadness was soon expelled with a little oven toasting, which brought them right back up to its fresh, crispy self!! Thanks Lydia!!
I HAVE A QUESTION ON THIS RECIPE...or any cannoli recipe...Is it possible for me to use a pizzelle iron to make these, I just want cannoli chips, not the circular shell Thanks in advance, Laurie
My husband has been wanting cannoli for a long time now. He cant have sugar and I thought that with out white sugar they may come out bad and not taste "AUTHENTIC" but we substituted loose equal for white sugar and the shells came out great. and of course the filling was easy to substitue with equal and it tasted just like he remembered when he was a kid. Thanks for the recipe. We will make these again for sure.
A fab 'Shell Recipe'. I have made cannoli shells for years. I often look for new recipes and this is absolutely the best. A bit tricky but not difficult to run through the machine. After chilling the dough place a lightly floured board under the pasta roller attachment. Large gumball size balls are pressed into a small pancake then patted on the board and run through the machine dusting with each increment of the rollers. On my KitchenAid setting 6 is thin enough. I lay the disc on the board and lightly oil a tube. (don't skip the oil) Lay the tube on one end of the disc and roll the tube. When you reach the end dab egg white on the flap and finish rolling. Lightly press the visible flap to make the line somewhat invisible and place in 350 degree veg oil for 2mins. Remove with tongs to paper towels and repeat. The previous rolls are cool enough to carefully slide off the tubes in 2 mins. I make only 2 at a time so there is a bit of a pace to keep up with the timer. It will take about an hour to make 20 shells. NOTE: Handle uncooked dough with clean fingertips. If your not organized you can get the pasta machine too dirty and difficult to clean. I keep the oil a few feet from the dough. I also made filling from cannoli-enterprises.com Many recipes to choose from. My fav has folded whipped cream. I'm just about out of characters so i will now say good luck and have fun.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 312
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