Originally Posted by mudbug
Never made cannoli. But I think the basic recipe is pretty simple:
Stuff cannoli shells with sweetened ricotta cheese. I would guess powdered sugar works the best.
You have to strain the ricotta cheese, unless you happen to be friends with a baker who will part with his 'special' bakery ricotta. It tends to weep, and ruins the shells. 10x is the best sugar to use, but again, if you don't strain the cheese, first, you'll get soggy shells real fast.
You also need cinnamon oil, which is a little harder to come by. I get mine in an italian market on 9th street in Philly.
To the sweetened cheese you add candied citron. You can dip the ends into pistachio (chopped) or chocolate chips.
And, always always always use red wine in the pastry dough.