Cannoli are classic Italian American pastries that are believed to have originated in Sicily. The singular of cannoli is cannolo.http://www.bestofsicily.com/mag/art208.htm Cannoli consist of a pastry shell with a creamy filling that is made from ricotta cheese sweetened with sugar, honey or flavored liqueurs. Cannoli cream filling can also be flavored with vanilla extract, Marsala wine, amaretto liqueur, orange zest, and sometimes, chocolate chips or candied Citron are added to the mixture. Traditional cannoli is made using sheep's milk ricotta cheese although cow's milk ricotta cheese is often used in modern recipes. Other cannoli recipe variations call for mascarpone cheese. The pastry shell is shaped like a tube and is deep fried so that it takes on a crisp and flaky texture, although some prefer to bake cannoli shells. The shells can be made by either using store bought cannoli shell forms or tubes but these can be improvised by using aluminum foil wrapped tightly to make a solid cylinder roll. Cannoli ranges is size, they can be large enough to share or can be made in to smaller, finger-sized variety known as "cannolicchi" or "sigaretta" (meaning cigarette).

The main ingredients used in making cannoli shells include, flour, and sugar. The shells can be fried in vegetable oil. The main ingredients in cannoli filling include ricotta cheese, vanilla and sugar. Cannoli are often dusted with confectioners sugars for a finishing touch. Commercial versions of cannoli have thicker shells that are coated on the inside with chocolate. The purpose of this is to help keep the filling from making the shell soggy.http://www.albertalocalnews.com/reddeeradvocate/lifestyles/One-day_sample_la_dolce_vita_in_Sicily.html Homemade cannoli is best served soon after filling the shells with the ricotta filling. This page provides complete instructions on how to make cannoli.

• For Cannoli Shells
  • Cannoli form (metal tube, can be made with heavy duty tin foil)
  • 2 cups of flour
  • 2 tablespoons of sugar
  • 1 teaspoon of cocoa powder
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoons of salt
  • 1/2 cup of Marsala wine
  • 3 tablespoons of olive oil

• For Cannoli Filling
  • Pastry bag (to fill the shells with the cannoli filling)
  • 3 cups of ricotta cheese
  • 1 1/4 cups of sugar
  • 2 teaspoons of vanilla
  • 2 ounces of mini chocolate chips
  • Confectioners sugar

In a large bowl combine the four, salt, sugar, cinnamon, cocoa power, olive oil and wine. Mix all of the ingredients until you have a soft dough. Knead the dough and cover it in a bowl with a cloth for at least two hours.

To make the large ball of dough easier to work with, divide it in half. Roll a ball of dough out onto a floured surface until is is about 1/4 of an inch thick (or thinner). Cut out circles that measure about 4 inches. These circular pieces of dough will next be wrapped around the cannoli tubes and fried in oil.

Heat about three inches of oil in a large, heavy pan. Fry the cannoli shells until they are golden brown. This should take about two minutes or so but make sure you turn them while frying so that they are cooked evenly. When they are done, remove them carefully and let them sit on paper towels until the grease is drained and are cool enough to fill.

Combine all of the ingredients except for the mini chocolate chips into a large bowl and mix will. After the ricotta cheese, sugar and vanilla is thoroughly combined, fold in the chocolate chips. When the cannoli filling is ready, transfer it into a pastry bag and fill the cannoli shells. If you don't have pastry bags on hand, you can improvise by using a ziplock bag with on corner snipped off.http://bakingsimplicity.wordpress.com/2009/11/29/cannoli/ Fill the back and squeeze the air out. Put the snipped side of the ziplock back into the center of the cannoli shell and begin filling. Repeat this technique on the other side of the shell until both sides are evenly filled.