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Page Contents:
-Small Cannoli Forms
-Large Cannoli Forms
-Cream Horn, Lady Lock Forms
-Cream Roll Forms
-Cannoli Shell Recipe
-Cannoli Filling Recipe
 
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Cannoli & Cream Horn Forms

Ricotta Filled Cannoli

A cannolo (derivative of "canna," meaning "tube" or "cane") is a tubular shell, deep fried, then traditionally filled with ricotta cheese made from sheep's milk. Cannoli come to us from the island of Sicily, the land of scrumptious desserts, where they have been a staple since around the 9th century. They are believed to have been introduced by the Arabs who occupied the region during that time. Some believe that this delicacy dates back to before the time of Christ.

Today they are still made in pretty much the traditional way. However the sheep's milk has largely been replaced by bovine milk in the ricotta cheese, and cream fillings have long been popular. You'll even see the small finger-size cannoli in many Italian bakeries today.

Cream horn Traditional giving required no less than one dozen cannoli in the gift package.

Cream horns are made with puff pastry dough, baked in the oven, and then filled with sweetened whipping cream.

Small Cannoli Forms

Small Stainless Steel Cannoli Forms

Cousin Donatella's mini cannoli forms
Fante's Brand

Cousin Donatella's
Small Stainless
Cannoli Forms
Set of 4

$9.99
#98118

Special Fantes ProductSet of 4 straight tubes,
3-1/2" long,
1/2" diameter,
18/8 stainless steel,
Dishwasher safe,
Made in China

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Large Cannoli Forms

Fantes large cannoli forms Fante's Brand

Cousin Donatella's
Large Stainless
Cannoli Forms
Set of 4

$10.99
#98133
Special Fantes ProductSet of 4 straight tubes,
5-5/8" long,
7/8" diameter,
18/8 stainless steel,
Dishwasher safe,
Made in China
Norpro large cannoli forms Stainless Steel
Large Cannoli Forms
Set of 4

$4.49 set
#9823
Set of 4 traight tubes,
5.5" long,
7/8" diameter,
18/0 stainless steel,
Made in China

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Cream Horn, Lady Lock Forms

6" Lady Lock Form 6" Lady Lock Form

$4.99
#928
6-1/4" long,
1-7/8" wide opening,
Stainless steel
Stainless steel cream horn cases Stainless Steel
Cream Horn Cases
Set of 6

$4.49
#7300
Set of 6,
4" long,
1.5" diameter opening,
18/0 stainless steel,
Hand washing recommended,
Includes recipes for puff pastry and cream horns,
Made in China

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Cream Roll Forms

6.5" Cream Roll Form 6.5" Cream Roll Form

$3.79
#11516
6-1/2" long,
Opposite openings measure
1" and 3/4" diameter,
Stainless steel
Made in China
Large non-stick cream horn forms Large Non-Stick
Cream Horn Forms
4 Pack

$11.99
#4960
Set of 4,
5.25" long,
1" wide at one end,
0.75" wide at other end,
Teflon Prima non-stick coating over steel,
Made in Germany
Mini non-stick cream horn forms Mini Non-Stick
Cream Horn Forms
6 Pack

$11.99
#4952
Set of 6,
2.7" long,
0.6" wide at one end,
0.5" wide at other end,
Teflon Prima non-stick coating over steel,
Made in Germany

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Cannoli Shell Recipe

4 sifted cups flour
1 tablespoon sugar
¼ teaspoon cinnamon
¾ cup red wine
1 egg yolk, beaten slightly

Resift flour with sugar and cinnamon in a small heap on bread board.
Make a well in center and pour wine into it. 
Stir from center out to mix.

Knead dough until smooth and stiff, about 15 minutes.
(Kneading and rolling work best on a marble board or a regular board with a stiff cotton cover.)
If dough still seems moist and sticky, knead in more flour.
It must be quite stiff.
If too dry to roll easily, add a few more drops of wine and knead in.

Cover dough with a warm bowl and let stand two hours in a moderately cool place.

Roll out the dough as thin as paper.
Cut into five-inch rounds and wrap each around a metal cannoli tube.
(Cut smaller, about 3", if to be used on the smaller cannoli tubes.)

Wrap dough loosely around form so that about .25" of the form protrudes at each end.
Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.

Fry two at a time in deep hot fat for one minute, or until browned on both sides.
Lift out very carefully with a slotted spoon or tongs.
Drain on absorbent paper.

When cool, gently remove from the form and fill with the desired filling.
Refrigerate after filling.
Unfilled shells will keep about 6 weeks, boxed, in a cool dry place.
Filled shells should be served soon after making.


Cannoli Filling Recipe

Makes enough for about 2 dozen shells

3 pounds ricotta cheese
1¾ cups sifted confectioners sugar
½ teaspoon cinnamon
2 tablespoons minced candied citron
¼ cup semi-sweet chocolate bits

Beat ricotta in blender or bowl for about a minute.
Add sugar and beat until very light and creamy (about 5 minutes).
Add cinnamon, citron and chocolate.
Mix until thoroughly blended.

Filling may be made a day ahead of using, but must be refrigerated.
You can replace the citron with chopped nuts of your choice.

Palmer's Cannoli Filling Recipe

1 lb ricotta
1/2 cup chopped candied cherries and pineapple
1 grated Hershey chocolate bar with almonds
Powdered sugar to taste

Combine all ingredients and fill the cannoli pastry.
Sprinkle lightly with powdered sugar.
 

Click for PDF Print Cannoli Recipes and Baking Instructions

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IL DOLCE TRIONFO

di Letizia Vella

Dal salato al dolce. La Sicilia é al secondo posto in Italia per quantità di dolci, se contano 21 tipi diversi, e dessert, che in dialetto si chiama "u passavucca", cioé ció che si mangia per "rifarsi la bocca". Ma il passe-partout per il Paradiso e per il cuore - e lo stomaco - di chi volete conquistare é il cannolo, il simbolo della pasticceria siciliana anche oltre lo stretto di Messina. Un sacerdote-poeta palermitano nel 1635 esaltava in un'ottava la magnificenza del cannolo con le metafore "scettru di ogni re e virga di Mosé". Questi dolci sono particolarmente cari agli emigranti perché caratterizzano fortemente la terra d'origine, qualificando la piú tradizionale pasticceria dell'isola. Non mancano domeniche e feste "comandate" che non siano allietate dalla presenza di cannoli. Di ottimi se ne possono mangiare nell'antica pasticceria di Savia a Catania, all'angolo tra via Umberto e via Etnea. Anche nella nobile Palermo le piú antiche pasticcerie del centro storico vi faranno gustare deliziosi cannoli di ricotta fresca, crema o cioccolato.

Ma la vera capitale del cannolo di ricotta fresca di pecora, lavorata al setaccio con un po' di crema e zucchero fino a farla diventare morbida e vellutata, é Piana degli Albanesi, un paesino nell'entroterra palermitano, centro di un antico insediamento di albanesi, risalente alla meté del XVI secolo e dove tuttora si parla la madrelingua e si praticano i tradizionali riti ortodossi della Settimana Santa. Vicino al belvedere del paese, al centro, esiste un bar-pasticceria il cui laboratorio sforna cannoli giganti dalla cialda croccantissima e dalla ricotta velluta: la bontá del dolce vi ripagherá del faticoso e lungo viaggio in macchina.

Ed ecco l'autentica ricetta dei cannoli siciliani proveniente dalla "Piana degli albanesi":

Ingredienti Per 4 persone:
150 gr di farina,
15 gr di cacao in polvere,
20 gr di burro,
1 uovo,
270 gr di zucchero,
1 cucchiaio di Marsala,
1 cucchiaio di amido,
1 bicchiere di latte,
500 gr di ricotta fresca,
pezzettini di cioccolato,
scorzette di arancia zucchero a velo,
Olio d'oliva extravergine o sugna.

Preparazione:
-Preparate la pasta per le "scorze" impastando la farina, il cacao, 20 grammi di burro, l'uovo, lo zucchero ed aggiungete il cucchiaio di Marsala.
-Fate un impasto omogeneo che farete riposare un'ora. Dopo di che, spianatelo e ricavate dei quadrati di 12 cm di lato che avvolgerete diagonalmente attorno a tubi di latta. Bagnate le estremitá e pressate per farle aderire. Friggete quindi in olio abbondante.
-Appena le scorze saranno dorate, fatele asciugare e freddare, prima di staccarle dai tubi con molta cura.
-Riempitele con la ricotta passata al setaccio ed unita all'amido, coagulato nel bicchiere di latte, allo zucchero ed ai pezzetti di cioccolato.
-Decorate ogni singolo cannolo con scorzette d'arancia candite e spolverate con zucchero a velo.

Da http://www.turismo.it/

 

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1006 S. Ninth St.
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19147-4798
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