How to Make Oven Baked Cannoli
Here is an oven baked cannoli recipe for wonderfully cruchy cannoli shells instead of the traditional oil boiled version. They taste a little like caramel.
The thing is I really like Sicilian cannoli with a sweet ricotta filling, but I back off every time I see a recipe requiring deep fried or fat boiled pastry. Call it prejudice. Therefore I have been looking for other ways to prepare the shells, and an old special issue of La Cucina Italiana finally provided a solution. You simply bake the cannoli as a thin flat caramelized cookie and press it into shape while it’s still hot from the oven.
Next problem was that I did not have the metal cannoli forms needed for the moulding and I didn’t have a thin baking roll or unused broom handle either. All the available equipment was a couple of wooden spoons leading to burned fingers and some odd, clumsy, uneven shapes. Still they taste terrific, and I’m definitely going to make oven-baked cannoli again (when I’ve bought the proper tools).