Cannoli Shells
Crispy, golden perfection awaits with these homemade cannoli shells—a must-try recipe for any dessert enthusiast looking to bring an authentic taste of Sicily to their kitchen! Crafted from a rich dough infused with a touch of marsala wine or dry white wine, these shells are delicately rolled, wrapped around cannoli molds, and fried to create the ultimate crunchy exterior. The light, flaky texture pairs flawlessly with your favorite creamy fillings, and a finishing touch of powdered sugar adds a hint of sweetness. Perfect for impressing guests at dinner parties or indulging in a little self-treat, this step-by-step recipe breaks down the process of making traditional cannoli shells with ease. Whether you’re a seasoned baker or a beginner, mastering this Italian classic is sure to delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 3 tablespoons Unsalted butter
- 1 large Egg yolk
- 0.5 cup Marsala wine (or dry white wine)
- 4 cups Vegetable oil (for frying)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small pieces and add it to the bowl. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the egg yolk and marsala wine (or dry white wine), mixing until the dough comes together. Knead the dough lightly until it becomes smooth and elastic, about 2-3 minutes.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
On a lightly floured surface, roll out the dough very thinly, about 1/16-inch thick. Use a 4-5 inch round cookie cutter or a glass to cut out circles of dough.
Wrap each circle around a metal cannoli tube, brushing a small amount of water on the edges to seal them tightly.
In a deep saucepan or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully lower a few cannoli tubes into the hot oil, making sure not to overcrowd the pot.
Fry the shells for 2-3 minutes, or until crispy and golden-brown. Use tongs to remove the tubes from the oil and transfer them to a paper towel-lined plate.
Allow the shells to cool slightly before gently sliding the shells off the metal tubes. Repeat with the remaining dough.
Once the shells have cooled completely, you can fill them with your favorite cannoli filling and dust with powdered sugar if desired.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
