Puff Pastries

Chocolate Chip Orange Cannoli

As part of my Type A personality, I tend to be a stickler for proper grammar, punctuation, and spelling. I consistently chastise the kids (they might say I nag them) to always speak clearly, expand their vocabulary, and for heavens’ sake DO NOT to use shortened words to text me, or anyone else for that matter. It looks juvenile, lazy, and unprofessional. Seriously, how hard is it to spell out “your” instead of “ur”? Ugh, just looking at that grates on my nerves..

Anyway, this morning I read the most entertaining article regarding the proper pluralization of several Italian words, including cannoli. Care to be enlightened? Go here –> You say Cannoli, I say Cannolis.


Whether you’re indulging in a single “cannolo”, or serving a plate of “cannoli”, these are so easy to make – especially since HEB stocks the shells on a regular basis. I don’t know why I don’t make them more often, since they are one of The Queen Mothers favorite desserts.

Hmmmm, I may have to use that fact as a bargaining chip in my continuing case for them to move here….

Chocolate Chip Orange Cannoli – adapted from Mario Batali

A few notes: make sure to drain the ricotta at least one hour – it really does make a difference. Also, don’t fill the shells until you are ready to serve. They get soggy very quickly.

  • 1 pound (2 cups) ricotta cheese, drained 1 hour in cheesecloth-lined sieve
  • 3/4 cup powdered sugar
  • 1/3 cup miniature chocolate chips
  • 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
  • 1 teaspoon vanilla extract
  • Cannoli Shells

Combine all ingredients in a bowl, and chill until ready to stuff cannoli shells.

When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner’s sugar and serve immediately.



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