A cannoli is the quintessential Italian dessert. With cannoli shells being sold in local grocery stores, it is now easier than ever to end an Italian meal with a cannoli. Creamy, sweet and ripe for additions, producing a cannoli couldn't be easier.
The dessert hails from Sicily where they pride themselves in making fried desserts (the shells are fried). In Italy, sheep's-milk ricotta is used. But here in the states, we use cow's-milk ricotta which is readily accessible.
The secret to a great cannoli is simple: fill your shells just before you serve them. Otherwise, the shells get soggy from the filling. You want the sweet crunch of the cannoli shells together with the creaminess of the filling. The filling can stay in the refrigerator over night. You might want to give it a last whip before serving - but the sweet-ricotta mixture can be made 24 hours ahead.
Cannoli Ingredients - fills about 8 cannoli shells
- 1 pound ( cups) ricotta cheese (don't go low-fat for this)
- 1/3-1/2 cup powdered sugar - if you have a sweet tooth, you can go up to 3/4 cup; added powdered sugar for dusting
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 cup semi-sweet or bittersweet chocolate chips
- Cannoli shells - purchased
*Optional: substitute 1/2 tsp orange blossom water and 1 tsp citron or candied orange peel for the vanilla and cinnamon
Cannoli Preparation
- In a large bowl or in a mixer at low speed, combine your ricotta and sugar.
- Add cinnamon and vanilla and blend.
- Increase speed until all is smooth and creamy.
- Fold in the chocolate chips.
- Refrigerate until ready to serve. Just before serving spoon or pipe mixture into the cannoli shells. Dust with added powdered sugar.
Option 1: Can dip the openings of the cannoli shells into melted chocolate. Let dry before stuffing the shells.
Option 2: Coarsely chop unsalted pistachio nuts. After cannoli is filled with cheese mixture, dip the edges (where the cheese is oozing out) into the nuts and serve.
Cannoli shells can be found at Kowalski's and Cossetta's Market..
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