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Classic Cannoli

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Recipe photo courtesy of Susie Cushner

True to their Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? Delizioso.

Source: Martha Stewart Living, June 2007
Yield

Ingredients

For the Filling

For the Shells

Directions

Cook's Notes

We flattened our dough with a pasta machine, but you can also reach for a rolling pin. Either way, be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli. You will need three or four cannoli forms to make this recipe. Remember to drain the ricotta the night before.

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Reviews

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How would you rate this recipe?
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  • DeborahBuschlen
    12 AUG, 2008
    Add 1/2 teaspoon cinnamon, missing from recipe, as per Martha Stewart Living Magazine.
    Reply
  • DeborahBuschlen
    12 AUG, 2008
    Recipe missing the amount for cinnamon. Add 1/2 teaspoon of cinnamon, as per Martha Stewart Magazine "Dessert of the month." From what I can see the amount of flour is there, must of been corrected.
    Reply
  • ajigustoso
    1 FEB, 2008
    THE RECIPE FORGOT TO INCLUDE AMONG THE INGREDIENTS THE AMOUNT OF FLOUR ... SOS!!! I WANT TO MAKE THESE TODAY!!!!
    Reply

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