Penulis Cannoli is a traditional Italian pastry consisting of a crisp, tube-shaped shell filled with a sweet, creamy filling, often made from ricotta cheese. The shell is typically fried until it’s golden brown and crunchy.
Cannoli are often garnished with chocolate chips, candied fruit, or nuts. They originate from Sicily and are popular in Italian-American communities as well. Cannoli have a rich history, with origins tracing back to Sicily during the Arab occupation in the 9th century.
The name "cannoli" means "little tube" in Italian, referring to the pastry’s shape. Traditionally, the filling was made with ricotta cheese that was sweetened and flavored with ingredients like vanilla or citrus zest.
Modern variations might include different fillings, such as mascarpone or cream cheese. Cannoli are often enjoyed as a dessert for special occasions and celebrations. The shells are typically made from a dough that is rolled thin, cut into circles, and wrapped around metal tubes before frying.
The filling is usually added just before serving to keep the shells crisp and prevent them from becoming soggy. The pastry is a symbol of Sicilian culinary heritage and continues to be a beloved treat around the world.
In addition to the classic ricotta filling, there are many regional and modern variations of cannoli. For instance, in some parts of Italy, you might find cannoli filled with a mixture of sweetened mascarpone cheese or even chocolate.
Some recipes incorporate unique flavors, such as coffee or pistachio, into the filling or include ingredients like candied orange peel or maraschino cherries. Cannoli are also a versatile dessert for creative presentations.
They can be served with a dusting of powdered sugar, or dipped in chocolate or crushed nuts. In some cases, the ends of the cannoli are coated with additional ingredients, like chopped pistachios or colorful sprinkles, to enhance both flavor and appearance.
In Italian-American cuisine, cannoli have become a popular fixture in Italian bakeries and restaurants, often enjoyed during holidays, celebrations, or simply as an indulgent treat. Despite their evolution and adaptation, the essence of cannoli—a crisp shell filled with a rich, sweet filling—remains a cherished part of their identity.
Making cannoli involves preparing both the shells and the filling. Here’s a step-by-step guide:
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (cold, cut into small pieces)
- 1 large egg
- 1/4 cup white wine or vinegar
- 1 egg white (for sealing)
- Vegetable oil (for frying)
For the Filling:
- 1 1/2 cups ricotta cheese (drained)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Mini chocolate chips or chopped pistachios (optional, for mixing in or garnishing)
Instructions:
1. Prepare the Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix in the egg and white wine (or vinegar) until the dough starts to come together.
- Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling
- In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Mix until smooth.
- If desired, fold in mini chocolate chips or chopped pistachios. Refrigerate the filling until ready to use.
3. Roll Out and Cut the Dough
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Cut the dough into circles, approximately 3 to 4 inches in diameter.
4. Form the Shells
- Wrap each dough circle around a metal cannoli tube, sealing the edges with a little egg white.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the shells in batches until golden brown, about 2-3 minutes. Use tongs to carefully remove them and drain on paper towels.
5. Fill the Cannoli
- Once the shells are completely cool, carefully remove them from the tubes.
- Transfer the ricotta filling to a piping bag and pipe the filling into both ends of each shell.
6. Garnish (Optional)
- Dip the ends of the filled cannoli in additional mini chocolate chips or chopped pistachios, if desired.
- Dust with powdered sugar before serving.
Enjoy your homemade cannoli! They’re best served fresh, but can be stored in the refrigerator for a short time if needed.
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