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Cannoli "A Favorite of Everyone"

Updated on January 16, 2013

A Favorite Italian Pastry

Cannoli has become a favorite Italian pastry for everyone. During the San Gennaro Feast alone, tens of thousands of cannolis are sold. I am going to give you the history of the cannoli. I will talk about where it originated from and how it became so popular.

The History Of The Cannoli

The cannoli had its origins in Sicily. The cannoli in Italian (Sicilian) means little tube. It was prepared as desert for the feast of Carnevale, also known is America as "Fat Tuesday", the day before Ash Wednesday. The Italian Tradition on the day before Ash Wednesday was to have a huge feast because the next day begins the fasting period for the next forty days. This Italian festival consist of a large dinner with many sides and closing with an array of desserts. At everyone one of those feasts, you will find the cannoli. This has become a staple year round and is enjoyed by millions.

Recipe For Making Cannolis

This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli.

This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli.


1 3/4 cups flour

3/4 cup Marsala wine

2 quarts vegetable frying oil

2 tablespoons of melted butter

1 pinch of salt

1 tablespoon sugar

egg white


1 15oz container of Ricotta cheese

1 teaspoon of vanilla

1/2 cup of sugar

1/4 cup of mini chocolate chips

confectioners sugar for sprinkling on the shell

First add flour, salt and sugar in a bowl. Then add Marsala wine and melted butter. Place it on a floured surface turning it and knead it until well mixed.

Afterwards, wrap the dough in a clear plastic wrap and place it in the refrigerator for three hours.

When ready, roll the dough out making it very thin. Use a cookie cutter and cut the dough into approximately four inch rounds, then roll it a second time, until very thin.

Get your cannoli tubes and roll each piece around the tube tightly and seal it with egg white..

Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees and begin placing the dough in the oil and fry until golden brown. Remove from the pan and placed them on a paper towel to drain the oil. Once cool, gently twist the tube to remove the shell from the form.

Now, get a large mixing bowl and whip sugar, ricotta and vanilla together. Continue mixing until smooth then add the chocolate chips.

Place filling into a pastry bag with a large round tip and squeeze the cream into the shell, sprinkle confectionary sugar on top and you are ready to enjoy this fantastic dessert.

(If you don't have a pastry bag you can fill the shell the old fashion way, with a spoon).

San Gennaro Feast Cannoli Eating Contest

This was at the 2011 San Gennaro Feast.

Stuffed Artisan Cannolis - Something New

In the past few years a new cannoli was developed - the Stuffed Artisan Cannoli. These cannolis look similar on the outside but have a different filling inside. It all began by mistake. A mistake that made Anthony Fontana and Brielle Dahan very successful. It all began one day while Brielle, helping as a bartender in Anthony's family restaurant, became board. She decided to make a mixture of a cheese based pumpkin pie. when she finished she realized that she didn't have a crape or pie crust so she decided to fill up a cannoli shell with the mixture. It became an instant hit. The two dozen that she made sold out in an hour and they knew they were on to something. Once realizing this, they experimented with other flavors. Their big test was selling them at the San Gennaro Feast which they did and it was a huge hit with the feast patrons.

For the next year, Anthony and Brielle perfected their flavors and developed a loyal following as they doled cannoli from their street cart at the corner of Mulberry and Hester Street, still within the nearby comforts of the family kitchens. Gradually, the team expanded their line of flavors. With a full line of 70 flavors in tow, they were ready to open up a more permanent shop—one that couldn’t be rained out—and graduated from Little Italy to a neighborhood that better suited their unconventional treats, the Lower East side.

Cannoli or Sfogliatelle

Both these pastries are favorites among many. What about you?

Which pastry is your favorite the cannoli or the sfigitelle?



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    • Deadicated LM 4 years ago

      I never met a pastry that I didn't like.

    • KandDMarketing 5 years ago

      Cannoli all the way!

    • KimGiancaterino 5 years ago

      Love 'em!

    • A RovingReporter 5 years ago

      Hi, I am not from America. Now I know there's a "Little Italy" in New York, thanks to your lens. And now I've heard of cannoli.

    • A RovingReporter 5 years ago

      Thanks. At least now I've heard of cannoli.

    • laporter79 lm 5 years ago

      I have never even eaten cannoli!


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        • profile image

          othellos 4 years ago

          Excellent lens. Very helpful description to make cannoli the traditional way. I missed Little Italy though...

        • Deadicated LM profile image

          Deadicated LM 4 years ago

          You've inspired me to break out my Cannoli Tubes!

        • KandDMarketing profile image

          KandDMarketing 5 years ago

          Oh my .. since moving from Rochester, NY, I've not had a good cannoli. It seems that no one in the mid-west knows how to make them at all, assuming they even know what they are ...

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          crstnblue 5 years ago

          Very nice lens! I always enjoy Italian food with a flavored glass of red wine aside : )

        • nyclittleitaly profile image

          nyclittleitaly 5 years ago

          @TTMall: thank you for visiting and liking me lens.

        • nyclittleitaly profile image

          nyclittleitaly 5 years ago

          @TTMall: thank you for visiting and liking me lens.

        • nyclittleitaly profile image

          nyclittleitaly 5 years ago

          @TTMall: thank you for visiting and liking me lens.

        • TTMall profile image

          TTMall 5 years ago

          Terrific lens. Nicely done!

        • KimGiancaterino profile image

          KimGiancaterino 5 years ago

          We are fortunate to live just blocks away from the best cannolis in Los Angeles at the Eagle Rock Bakery. Even my mother-in-law, who was Sicilian, gave them her seal of approval when she lived with us. And, as you pointed out, they could never be soggy.

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          kimmanleyort 5 years ago

          Makes me want to have a cannoli right now. I do agree that cannoli has become a very popular dessert. Great lens.

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          julieannbrady 5 years ago

          Ah, can I please have a little taste of your cannoli? This takes me back many years to Little Italy in Ohio.

        • nyclittleitaly profile image

          nyclittleitaly 5 years ago

          @Bonfire Designs: Thank you for visiting my lens and your comments.

        • Bonfire Designs profile image

          Bonfire Designs 5 years ago

          Cannoli Love!! Next to that my favorite are napoleons yum!

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          anonymous 5 years ago

          i want to try some

        • laporter79 lm profile image

          laporter79 lm 5 years ago

          I am going to make this, I will let you know how it turns out!