Making Sicilian Cannoli

Hey. Your regular guy Joey ain’t here right now. He had to go see a guy about a thing, knowadimean? I’m his cousin Paulie. I’m here to make sure he doesn’t get this whole cannoli thing fudged up, pardon the French. ‘Cause ya know there’s no bakery cannolo in the world that beats the kind you make at home, which are so friggin’ light and so friggin’ rich and so friggin’ crunchy it makes me about to wanna friggin’ die. Jeez there I go again with the French, sorry. I told Joey I’d watch my friggin’ mouth. Ah, shhhi—


Cannoli Shells Recipe

This recipe, like the one for the ricotta cream, is adapted from Grace Massa Langlois’ new book, Grace’s Sweet Life. The only difference is that I left out 2 teaspoons of cocoa powder in the dry ingredients, as I like a blonde pastry shell. Add it back if you prefer a shell with a hint of chocolate in it!

You’ll need a set of cannoli forms to make these, basically little stainless steel tubes that can be had very inexpensively at cooking supply stores. A pasta machine comes in handy for rolling the dough thin (the key to light cannoli shells) but isn’t essential. Likewise, an oval 3″ x 4 1/2″ cutter is ideal for getting the perfect dough shape, but not essential. A round cutter will also work well. Assemble: