Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in the United States are known as a general Italian pastry, while they are specifically Sicilian in origin. In Italy they are commonly known as "cannoli siciliani", Sicilian cannoli.
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Recipe from July 13, 2013 Cooking Class
*Items with Asterick can be purchased at Angelo's Italian Market - Venice, FL
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Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily.
*3 Cups of Impastata or Good Ricotta Cheese
1 1/4 cups granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
*Pre-made Cannoli shells
1/4 cup mini semi-sweet chocolate chips
confectioners sugar to dust cannoli tops
Combine ricotta cheese, 1-1/4 cups white sugar, cinnamon and vanilla extract.
Mix until smooth and creamy. Stir in semi-sweet chocolate pieces. Refrigerate to chill.
Place filling in pastry bag with cut off end and tip inserted. Use a large mouth tip to allow the chips to go through. Squeeze pastry bag and fill cannoli shells. Dust with confectioners sugar and decorate with pistachios, candied cherries, strawberries or anything you like.
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