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Top Rated Sicilian Cannoli Recipes

Sicilian Cannolis
Cannoli are pretty essential to Italians, especially during the holidays. They're a must-have along with struffoli at Christmas, grain pies at Easter, and cassata cake and profiteroles on New Year's. They can be large, they can be small, they can be chocolate-dipped, and even chocolate-filled. This recipe, however, is as classic as they come.  My father used to say that my uncle wasn't coordinated because all he did at the bakery was make cannoli cream. It's a big fail for my uncle, but a plus for novice cannoli makers because it's simple!  For a large party, it's best to purchase the shells. They're not hard to find (try your local pastry shop or salumeria) and come in large and mini size. Click here to see A Sweet Tooth's Dream: 8 Fantastic Dessert Recipes.
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True Sicilian cannoli are made using fresh sheep's-milk ricotta. We've substituted a combination of fresh cow's-milk ricotta and goat cheese. If you don't like goat cheese, use additional ricotta instead.
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Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
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Random Rachel
This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil.
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batista_baron
This dessert is an old Sicilian family recipe passed down from generations. A very sweet dessert that is great all by itself. My family loves them for special Holidays!
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~In*Memory*of*Brats~
My all time favorite Italian dessert. If your ricotta is watery, please make sure to drain it well.
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