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Cannoli is an Italian pastry consisting of a crispy, tube-shaped pastry shell filled with a sweet and creamy ricotta cheese-based filling. Originating in Sicily, cannoli are now enjoyed worldwide for their irresistible combination of textures and flavours. The shells are typically deep-fried to a golden brown, while the filling is often flavoured with vanilla, and citrus zest. Toppings like powdered sugar, chocolate chips, or candied fruit enhance the experience.
Cannoli has a rich history that dates back to Sicily in the 9th century. Originally, it was a humble pastry enjoyed during Carnevale, the festive period leading up to Lent. The word "cannoli" means "little tube" in Italian, referring to its shape.
Over time, it evolved to become a staple in Sicilian and Italian-American cuisine. Cannoli gained popularity due to its delightful combination of crunchy shell and creamy filling made with fresh ricotta cheese, sugar, and aromatic flavourings. Today, cannoli is a symbol of Italian culinary heritage and is cherished as a traditional dessert served on special occasions such as weddings, birthdays, Christmas, Easter, and family celebrations. Its significance lies in its ability to bring people together and evoke a sense of nostalgia for authentic Italian flavours.
The Anatomy of a Cannoli:
A traditional cannoli shell is a crisp, tube-shaped pastry that forms the outer layer of this delightful Italian dessert. The shell is made from a simple dough, typically consisting of flour, sugar, butter, white wine or vinegar, and sometimes a pinch of cinnamon or cocoa powder for added flavour. The dough is rolled thin, cut into circles or ovals, and then carefully wrapped around metal or wooden tubes before being deep-fried until golden brown. Once cooled, the shell becomes crispy and retains its tubular shape.
Cannoli fillings can vary, but the traditional filling is made with ricotta cheese, often mixed with powdered sugar, vanilla extract, and sometimes orange or lemon zest. This creamy and slightly sweet filling is piped into the cannoli shell just before serving to maintain the shell's crispness.
Modern variations of cannoli fillings have expanded to include a range of flavours such as chocolate-hazelnut, pistachio, espresso, or seasonal fruit variations. Some innovative recipes even incorporate ingredients like mascarpone cheese, Nutella, or liqueurs to create unique and indulgent fillings.
As for toppings, cannoli are often dusted with powdered sugar, which adds a touch of sweetness and enhances their appearance. Other popular toppings include chocolate chips, chopped nuts, or candied fruits, which provide additional textures and flavours to complement the creamy filling and crispy shell.
Cannoli's appeal lies in its perfect balance of textures and flavours—the crispy shell and creamy filling create a harmonious delight. Its versatility allows for endless creativity, inviting readers to embark on their own cannoli-making adventures. By experimenting with various fillings, from traditional ricotta-based to modern twists, and exploring toppings like powdered sugar, chocolate chips, or candied fruits, individuals can personalise their cannoli creations.
Ingredients
For Cannoli Shells:
• 2 cups of all-purpose flour
• 2 tablespoons of granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 cup sweet Marsala wine
• 1 large egg white, lightly beaten
• Vegetable oil, for frying
• Cannoli forms/tubes
For Cannoli Filling:
• 2 cups ricotta cheese, drained
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips
• 1/4 cup chopped pistachios (optional)
Method
• In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
• Gradually add the Marsala wine, mixing until the dough comes together. Knead the dough for about 5 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
• Roll out the dough on a lightly floured surface until it's very thin, about 1/8 inch thick.
• Cut the dough into circles or ovals, about 4-5 inches in diameter.
• Wrap each dough circle around a cannoli form or tube, sealing the edges with the beaten egg white.
• In a deep pot, heat vegetable oil to 350°F (175°C). Fry the cannoli shells, a few at a time, until golden brown and crisp, for about 2–3 minutes.
• Remove the shells from the oil using tongs and place them on a paper towel-lined plate to drain and cool. Once cooled, carefully slide the shells off the forms.
For Cannoli Filling:
• In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir until well blended and smooth.
• Fold in the mini chocolate chips and chopped pistachios (if using).
Note on Serving:
To serve the cannoli, spoon or pipe the filling into the cooled cannoli shells. You can use a piping bag fitted with a large round tip for a cleaner presentation. Dust the filled cannoli with powdered sugar and, if desired, sprinkle additional chocolate chips or chopped pistachios on the ends of the cannoli for garnish. Serve the cannoli immediately to maintain the crispness of the shell and the freshness of the filling.
Enjoy authentic Italian cannoli as a delightful dessert or a sweet indulgence for special occasions!
