Butera Family Cannoli

Anyone who's seen the Godfather knows the quote: "Leave the gun, take the cannoli". It's the kind of moment that makes everyone smirk, who whacks someone and immediately thinks of dessert? The Italians thats who. And what could go better with a good classic mob movie than the classic Italian dessert? Noting. When we sat down to make this dish, we were going a little cannoli crazy around the Petruno household and Eric was wandering around the house mumbling what he thought was a pretty good godfather impression. Even the dog was unimpressed. Why had we gone crazy? A few weeks back Charisse had the Butera Family Cannoli recipe passed down to her from her Grandma Butera. This recipe had been in the family for generations and is saved for only the most special of occasions (mostly because it is a pain to make!). Maybe not a pain, rather a labor of love. A labor that is absolutely worth it, you will love them, we promise... have we ever steered you wrong? Back to the cannoli. This came from Charisse's Great Aunt Ida who was well known in the family for making these special treats. Charisse grew up around her Great Aunt but had never had the chance to try one. Actually nobody in Charisse's generation had the chance to try one, the recipe hadn't been made in 30 years! Now that Charisse has really taken on the cooking reigns in the family, Grandma Butera has been excited to share some of the family secrets with us, and this is one we've been excited for for quite some time now! In case you've never had a homemade cannoli, you can't even begin to compare store or bakery bought cannoli to these. Most of the time the shells are soggy or stale and the traditional Italian filling contains weird chopped up candied fruit and maraschino cherries. We took a few liberties with ours using plenty of Chocolate Chips and drizzled Chocolate on top. How very American of us and a little too liberal as far as Grandma Butera was concerned but for us, well you can't have enough chocolate! 

Butera Family Cannoli
What You Will Need


Now here are a few things to keep in mind before you attempt if yourself...

1. Don't rush the process. Let the dough sit for the full day, roll carefully and watch the temperature on the oil otherwise your shells will burn. This is love people, what's the hurry?
2. It is helpful to have extra hands in the kitchen the day you are going to roll and fry the shells. And since your not in a rush, pull up a chair, turn on some Frank, and have a little bonding time.
3. This is the most important according to Grandma Butera. DO NOT FILL UNTIL YOU ARE READY TO EAT.  Seriously folks, your shells will get soggy and you do not want a soggy cannoli. Listen to Grandma on this one! 

Shells

3 eggs
3 Tbs shortening
3 Tbs sugar
3 cups flour
3/4 cup sherry (or as in the original recipe 1 glass) 
Cannoli forms

Combine all of the ingredients until a dough forms, it should be a bit sticky but should not stick to your fingers. Form a solid ball and chill, covered for 1 day. 

On a lightly floured surface, working in small batches roll the dough out into a rectangle and cut squares about 4 inches by 4 inches. This is the part where the directions are hard to explain. The key is to get the dough as thin as possible without breaking through. We found that the best way is once the squares are cut, to re-roll them out until thin enough. 

Working one at a time, wrap around the cannoli form diagonally so that there are points on each end. Bringing opposite points together around the form, dip you finger in a bit of water and seal them using the water as a glue. It is very important to make the seal tight so when you fry them they do no pop open. 

Heat a pot of vegetable oil to 350* and work in small batches to fry the shells until golden brown, about 3-4 minutes each. Drain on paper towels. Continue until all shells are cooked. 

If desired, drizzle some melted chocolate over the shells and let dry. 

Un-stuffed shells will keep in an airtight container for 1 month. 

Filling

1 lb ricotta cheese
1 cup powered sugar
1 1/2 cups heavy whipping cream
8 ounces mini chocolate chips
1 tsp vanilla

Whip the cream until stiff peaks form, set aside

In a large bowl whip the ricotta, powered sugar and vanilla until smooth. Fold whipped cream into the ricotta mixture until combined. Fold in the chocolate chips. 
Using a piping bag, fill each shell with a generous amount of ricotta. Sprinkle powered sugar over each cannoli. Serve immediately.