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.
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