Traditional Sicilian Cannoli...Try it...You'll like it

 

 

Credit: Francesca Borgognone

Cannoli are pretty essential to Italians, especially during the holidays. They're a must-have along with struffoli at Christmas, grain pies at Easter, and cassata cake and profiteroles on New Year's. They can be large, they can be small, they can be chocolate-dipped, and even chocolate-filled. This recipe, however, is as classic as they come.  And simple for beginner cannoli makers.

 

For a large party, it's best to purchase the shells. They're not hard to find (try your local pastry shop or salumeria) and come in large and mini size.

 

INGREDIENTS

• 3 pounds ricotta impastata*
• 1 pound sugar
• 1 teaspoon vanilla
• Pinch of cinnamon oil
• 80 cannoli shells
• 1 pound chocolate chips
• Powdered sugar, for garnish

DIRECTIONS

Mix the ricotta impastata in the bowl of a stand mixer on medium speed for about 5 minutes. After that, gradually add all of the sugar. Add teaspoon of vanilla and a pinch of cinnamon oil.
Fill the shells on either end and sprinkle chocolate chips on top. Add powdered sugar on top for garnish and serve.

Recipe Details

Total time: 10 minutes
Cuisine: Dessert, Italian

 

*Note: It can be difficult to find ricotta impastata..Look for it online