Fry
Homemade Cannoli
Popular on Food52
10 Reviews
nicole.lee
November 13, 2016
I was searching for a new dough recipe and this is it! I doubled the dough (I like mine a little thicker) and got about 35 cannolis using white wine & melted butter. The cinnamon is a great touch. My dough was super elastic, so I rolled it out to a little less than 1/4" thick, cut it out in 3" rounds, and then rolled them into thinner ovals before wrapping around the cannoli mold and sealing with the egg wash. So delicious, thanks for sharing!
Michele
December 12, 2015
By lard, do you mean shortening?
Emiko
December 14, 2015
Lard is pure pig fat, you can often find it near the butter or shortening in a supermarket. It is quite easy to find here in Italy but I wouldn't recommend vegetable shortening for this, butter would simply be better.
Crystal T.
December 2, 2015
Did you strain the ricotta before making the filling? In all the other recipes I've looked at they have said to line a mesh sieve with cheesecloth place ricotta on top of cloth cover with cloth and place a plate with something heavy on top ( large can of tomatoes) in fridge overnight to drain excess liquid. Asking because I REALLY want to make homemade cannoli for our Christmas dinner dessert (I went out and bought the forms today!!). Thanks bunches for your help!!
Emiko
December 3, 2015
No I didn't strain it and the reasons for this are a couple: one is I used sheeps milk ricotta and I bought it absolutely fresh, not in a tub (I live in Italy so this is common), so it's very firm already and can stand up on its own! The other reason is you actually want a very creamy filling, to the point where you actually can add milk to the filling if it it too stiff. So I would definitely recommend using the kind of ricotta that you buy by the weight (Italian delis should carry this) and that is already quite firm rather than the industrial stuff that comes in tubs and is more yogurt-like in terms of consistency. Then you don't need to worry about straining it (and the flavour and texture are much better too) and you have better control over the final texture of the filling as you can choose to add milk if it is too stiff (it's more difficult to do the other way round and 'firm up' the filling once it's mixed!). Hope that helps!
Joanne
December 2, 2015
During my Sicily trip in February I took a cooking class and we made cannoli so. Two "musts" she advised in the shells are to always use lard and the other Grand Palladium Riviera Resort & Spa, Solidaridad, Riviera Mayaas to add 95 percent grain alcohol or Everclear. I would replace the vinegar in this recipe with the alcohol. It makes the shells quite bubbly with air holes. It makes for some really great cannoli shells.
Joanne
December 2, 2015
Please disregard the part about Grand Palladium, etc. somehow pasted a site on my comment!! The second must our chef gave was Everclear or pure grain alcohol. You can get it at the liquor store. She had lemon peel marinating in her bottle of alcohol so I also do that.
Emiko
December 2, 2015
It's true! Lard makes everything better -- it's also what makes it so lovely and flaky/crunchy. But seeing as not everyone may want to use lard I replaced it with butter here -- the original recipe uses the same quantity of lard. The vinegar is part of the original, traditional recipe too but I know not everyone uses it. Some white wine could replace it if you prefer.
See what other Food52ers are saying.