About this recipe: Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag. Start with 1/2 cup (60g) of icing sugar, and then add more to taste.
The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long.
Having 2-3 people on cannoli duty helps keep the process moving along, with one person rolling and cutting, one person dusting, egging, and placing onto metal tubes, and one person frying the shells and removing shells from tubes for re-use. If you have 8 tubes on hand, the process will go well.
The filling can be made using grated orange and lemon zest instead of citron. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios.
Please note that when I submitted this recipe, I indicated grated citrus peel to taste and barely 1/2 to 1 cup of powdered sugar, again to taste. My submission did not include the "one cup of candied citron"... I'll assume that the editors added this in error. With regards to rolling the dough, I found that paper-thin was too difficult to achieve with a rolling pin and was happy to have the pasta machine available. I agree with the previous review that if you don't get the pastry thin enough the results will disappoint. I'm sure that those trying to tackle this type of pastry have their own tricks up their sleeves, eveyone finds their best methods. I do hope that those few tricks I included will help first-timers get good results. Good luck and good eating. - 08 Sep 2005 (Review from Allrecipes US | Canada)
Your Cannoli recipe is the BOMB!!!!!!!!!!! It's so tradional italian that is so good and these so like the ones my family and I have had. These are EXCELLENT!!!!!!!!!!!!!!!!!!! Thanks, Lydia Nacawa p.s. These were so good with the Marsala wine it pulled the flavors together!!! Five stars ***** - 23 Nov 2005 (Review from Allrecipes US | Canada)
I loved the ricotta filling, but I added a small amount of vanilla, 1 teaspoon. - 28 Dec 2007 (Review from Allrecipes US | Canada)