By Bailey Sheridan
The first time I ever had a cannoli I threw it away. The filling had a weird taste and the shell was way too hard. When I was asked to make cannoli in cooking class my first thought was to say “No way!” However, I kept my thoughts to myself and decided that I could help make them without tasting them, so I got working!
The first thing we did was roll out the dough into thin circles. Then we had to take a wooden cylinder and roll the cannoli around it. This task was tedious because if you got the dough too thin it would tear, and if it was too thick it was hard to make the sides stay together!
After that we dropped the dough into the deep fryer and fried them up! Once the shells were golden brown we took them out and set them aside.
Next we made the cannoli filling. For this we used cream, (and I don’t know what else!) (Note from Christina – actually it wasn’t cream but ricotta beaten so that it was smooth and creamy) Then we slowly added in chocolate chips and whipped up the mixture. Once the ricotta was ready we put it into little bags and squeezed it into the shells!
When it came time to eat them I was very hesitant, but since they were small I figured I might as well try one! I am so glad I did. These cannolies were absolutely amazing! The shell was not hard and stiff, and the filling was light and fluffy. The chocolate chips were also a nice touch. They were the by far the most delicious thing I have made in cooking this year!
For the full recipe go to the recipe section/dolce canolli