I made these cannoli ages ago and have just been too busy to blog about them so this will be testing my memory a little. I do however vividly remember the sweetened ricotta filling and could have eaten all of it by itself. Mental note to self: Write up blog straight away this year.

We were given the option to either deep fry them or bake them. Seeing as I was trying to be good and eat healthy food in the lead up to my wedding I decided to go with the baking option which turned out fine. I used my pasta machine for the 2nd time ever to roll the pastry dough very thin. Much thinner than I tried to get with the rolling pin, which was satisfying because I got heaps more cannoli’s out of it. Shops sell cannoli forms which you can wrap the pastry around to get the right the right shape but I used well oiled cannelloni pasta tubes which worked well. They made a cute lil festive gift for my neighbours, a lucky friend and family.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book. For the recipe see here http://thedaringkitchen.com/recipe/cannoli