Holy Cannoli!!!

There's a popular Italian dessert called cannoli that was invented in Sicily in about 1 A.D. I never really liked cannoli, and I just figured out why... The reason I never liked them probably is that I usually get the supermarket kind (or something similar). There are several special things about making cannoli that everyone who wants to savor the real thing should know. These special things make them more expensive and more trouble, but good.

Many places use mass produced shells that are dense and hard in order to increase the shelf life of the filled product. The shell should be as thin and light as possible, and it should only be filled when you are ready to serve it. Also, wine is an essential ingredient in the shell as it produces little bubbles that make it airy.

For more flavor you need a blend of sheep's milk and cow's milk ricotta. You can do a 70/30 blend - you decide which is 70 and which is 30, LOL.

Sometimes cannoli does not have candied citrus in the filling. The making of the filling becomes more time-consuming with the candied citrus, but you must have it for the authentic product.

Chocolate - only use tiny dark bitter chips and not too many. You want to complement the orange peel, not overpower it.

Garnish with chopped Iranian or Sicilian unsalted pistachios (NOT colored peanuts!!!!).

It is said that you will never find two cannoli recipes that are exactly the same, and many swear that the taste and the experience of eating a well made cannoli can never ever be forgotten. Well, here is one of the many recipes, but a classic version nevertheless.

Shells (12 shells)

1 cup sifted all-purpose flour
3 tablespoons sifted confectioners' sugar
1/4 teaspoon salt
1 tablespoon butter, softened
1 small egg lightly beaten with 1 tablespoon white wine
shortening, for frying

Filling (serves 8-10 - you is prolly gonna lose some shells)

1 pound fresh italian ricotta cheese (70/30 mix)
3/4 cup sifted confectioners' sugar
1 or more teaspoons vanilla extract
1 tablespoon finely chopped glazed cherries
1 tablespoon chopped citron or candied orange peel
2 tablespoons semi-sweet mini cocolate chips
Chopped pecans or walnuts, or, preferably unslated Iranian or Sicilian pistachios
heavy whipping cream for proper consistency (2 tablespoons)

Directions

To make shells, mix flour, sugar and salt in a bowl.

Cut in butter.

Add enough egg liquid to from a medium dough, not too firm and not too soft.

Knead for a few seconds and cover dough with a warm bowl. Let stand for 30 minutes.

Divide dough into 12 uniform pieces, and roll into 5.5 inch rounds.

Place loosely on lightly greased cannoli forms overlaping the end and pressing to seal, flaring out the edges slightly. Let stand a few minutes.

Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides (or deep fry).

Remove from hot grease and drain on paper towels, seam side down.

Let cool a minute or two before trying to remove metal tube.

To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.

Leave cannoli shells on paper towel, seam side down, to cool completely. (Shells can be made and stored between paper towels in an airtight container several days prior to filling.)

Combine 70/30 mix of ricotta cheese, powdered sugar, and vanilla extract.

Add only enough cream for the proper consistency.

Refrigerate at least 2 hours.

Shortly before serving, add cherries, citron, nuts, and chocolate chips into the ricotta mixture, being careful not to over mix. Pipe into shells.

Garnish with additional confectioners' sugar, candied fruit, nuts, shaved chocolate, and/or whipped cream.

Keep refrigerated until time, but not too long.