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SYLLABICATION: can-no-li

NOUN: Inflected forms: pl. can-no-lis
A fried pastry roll with a sweet creamy filling.

ETYMOLOGY: Italian, pl. of cannolo, tube, diminutive of canna, reed, from Latin.

Note: Authentic cannoli recipes include sugar, fat and dairy.

Italian Cannolis with Chocolate Chip-Ricotta Filling

To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. Once the shells are filled, they should be served immediately to retain crispness.

Cannoli Shells:

1 1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg, slightly beaten
1/4 cup dry white wine
2 tablespoons firm butter, cut into small pieces
1 large egg white, slightly beaten
Vegetable oil for deep frying

Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together.
Use hands to form into a ball; cover and let stand 15 minutes.
Roll dough out on floured surface to about 1/16-inch thick. Cut into three 1/2-inch circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly.
Heat 2-inches of oil in a deep saucepan to 350*F (180*C). Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds, then slip out of the tube, handling shells carefully.
Basic Chocolate Chip/Ricotta Filling:

2 pounds Ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips

Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours.
Fluffy Chocolate Chip/Ricotta Filling:

1 pound Ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream

Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture. To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
Note: This filling is lighter, but richer.

I need to get more cannolis. Tomorrow we are going to the bakery.

This did not match anything on the internet. Do YOU know what it is, Tino? I don't.

YUM. I have a chocolate covered cannoli. I am eating it. And it is GOOD.