Dish · italian
Cannoli
Fried pastry tubes filled with sweetened ricotta, studded with chocolate chips or candied fruit and pistachios, and filled only right before serving. The shell stays crisp against the cold, creamy filling.
Where it comes from
The dessert traces to Sicily, with several unproven stories tying it to convent kitchens or to Carnival, and the tube shape comes from wrapping dough around a cane or metal form before frying. Different Sicilian cities each claim their own version as standard.
What cooks argue about
Ricotta quality and drainage decide the dish: watery ricotta makes a loose, weeping filling, so cooks argue over straining it overnight versus buying drier ricotta. Filling shells too early is the other mistake.
Versions
Nobody has published a cannoli here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chocolate chips
pistachios
all purpose flour
vegetable oil