Cannoli

Cannoli! Those delicious Sicilian pastries that are a delight to eat. Here’s a classic cannoli recipe for you to try:

Ingredients:

For the shells:

• 2 cups all-purpose flour
• 2 teaspoons lard or vegetable shortening
• 1 teaspoon vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup granulated sugar
• 1 large egg
• Water, as needed

For the filling:

• 1 cup sweetened ricotta cheese
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon candied citron, finely chopped (optional)
• 1/2 teaspoon chocolate chips (optional)

Instructions:

To make the shells:

1. In a large mixing bowl, combine the flour, lard or shortening, vinegar, salt, baking powder, and granulated sugar.
2. Mix the ingredients together until they form a crumbly mixture.
3. Gradually add the egg, mixing until the dough comes together.
4. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
6. Divide the dough into 4-6 equal pieces, depending on how large you want your cannoli shells to be.
7. Roll out each piece of dough into a thin sheet, about 1/16 inch thick.
8. Use a cannoli mold or a clean, dry glass to shape the dough into tubes.
9. Fry the shells in hot oil (about 375°F) for 2-3 minutes on each side, until they are golden brown.
10. Drain the shells on paper towels and let them cool.

To make the filling:

1. In a mixing bowl, combine the sweetened ricotta cheese, confectioners’ sugar, vanilla extract, cinnamon, and candied citron (if using).
2. Mix the ingredients together until they are well combined.
3. If using chocolate chips, melt them in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth. Allow the chocolate to cool and thicken before using.

Assembly:

1. Fill a piping bag with the ricotta filling.
2. Pipe the filling into the cooled cannoli shells.
3. If desired, dip the ends of the cannoli in melted chocolate and sprinkle with confectioners’ sugar.

Tips:

• To ensure crispy shells, it’s essential to fry them at the right temperature and not to overcrowd the pot.
• If you don’t have a cannoli mold, you can use a clean, dry glass or a metal tube to shape the dough.
• You can also bake the shells in a preheated oven at 375°F for 15-20 minutes, or until crispy and golden brown.
• The filling can be made ahead of time and refrigerated for up to 24 hours.

Enjoy your delicious homemade cannoli!