Cannoli I Recipe
Add a photo
1 of 4 Photos

Cannoli I

By: Rosina  
"Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun."

Rating: This weblink has been rated 17 times with an average star rating of 4.2 Read Reviews (12)

Rate/Review | 1,067 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

Servings  (Help)

Calculate

 

Original Recipe Yield 16 - 18 cannoli cookies
 

Ingredients

  • 3 cups ricotta cheese
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped candied citron
  • 1/4 cup semisweet chocolate chips
  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons shortening
  • 2 eggs
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons cold water
  • 1 egg white
  • 1/4 cup finely chopped pistachio nuts
  • 1/3 cup confectioners' sugar for decoration
  • 1 cup vegetable oil for frying

Directions

  1. To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.
  2. To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.
  3. Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
  4. From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
  5. Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
  6. Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
  7. When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 288 | Total Fat: 8.9g | Cholesterol: 36mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by OCRESERVE 
I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by Mark 
The shells were perfect. However, I found using powder sugar was better than regular. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by dmf 
Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2005 by CANNOLIEATER 
Ricotta must be dry, I drain in a sieve with weight on top over night, I also used powdered... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2006 by Sue Falk 
I used the shell recipe many years ago. It has a better taste and consistency to it then the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by robsteiger 
I bought the shells at the local Italian bakery. The filling was runny, I should have drained... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by KJones 
I am rating the cannoli shells, as I made my own filling. I found the dough to be too dry, so... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by ChristyK 
I'm sorry to say, but this recipe did not turn out well at all. I followed everything to a T,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by ABPATRICK 
My shells were a disaster - but the filling was amazing! I used mini chips, and powdered sugar... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by Dragenflie 
Great recipe over all - I substituted a few things to make the filling thicker and added a... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?