Authentic Italian Cannoli Shells
Delight in the rich tradition of Italian pastry making with this cherished family recipe for Cannoli Shells. Passed down through generations, these delicate, crispy shells are the perfect canvas for your favorite sweet or creamy fillings, such as ricotta or mascarpone. With a subtle sweetness and a hint of a classic Italian touch, these shells offer a delightful crunch and are sure to impress your friends and family. Serve them for special occasions or simply as a treat to end your meal on a high note.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
All-purpose flour
1 1/3 cups (Sifted)
Shortening
1 tablespoon (Softened)
Salt
1 pinch (N/A)
Sugar
1/2 teaspoon (N/A)
White wine
As needed (Sweet or dry, for dough)
Oil
For deep-frying (High smoke point oil, such as canola or vegetable oil)
Instructions
1
In a mixing bowl, combine 1 1/3 cups of flour, 1 tablespoon of shortening, a pinch of salt, and 1/2 teaspoon of sugar, stirring until the mixture is well combined.
2
Gradually add white wine, a little at a time, until the mixture forms a stiff but workable dough. The amount of wine may vary depending on humidity and flour moisture.
3
Once the dough comes together, roll it into a ball, cover with a clean kitchen towel, and let it rest for about 1 hour at room temperature.
4
After resting, turn out the dough onto a floured surface and roll it out to about 1/8 inch thickness.
5
Using a sharp knife or pastry cutter, cut rolled dough into 5x5 inch squares.
6
Take a cannoli tube and place it diagonally across the center of one dough square.
7
Carefully wrap one corner of the dough square around the tube, followed by the opposite corner, overlapping them slightly. Pinch the seams together to ensure they are sealed tight.
8
In a deep frying pan, heat oil to 375°F (190°C). Fry the wrapped cannoli one at a time, turning them occasionally, until they are a deep golden brown on all sides.
9
Using tongs, carefully remove the fried cannoli shell from the tube and drain on paper towels.
10
Allow the shells to cool completely before filling them with your choice of sweet filling, such as the cannoli filling recipe #59710.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Italian Cannoli Shells?
They are delicate, crispy pastry shells that serve as a vessel for sweet or creamy fillings like ricotta or mascarpone.
What are the main ingredients for the dough?
The dough consists of all-purpose flour, shortening, a pinch of salt, sugar, and white wine.
How much flour is needed for this recipe?
The recipe calls for 1 1/3 cups of sifted all-purpose flour.
What type of fat is used in the cannoli shell dough?
One tablespoon of softened shortening is used to give the dough its texture.
Is there any sugar in the cannoli shells?
Yes, the dough contains 1/2 teaspoon of sugar for a subtle sweetness.
What liquid is used to bind the dough?
White wine is used as the liquid binder to create a stiff but workable dough.
Can I use dry white wine for this recipe?
Yes, you can use either sweet or dry white wine as needed for the dough.
How long should the dough rest before rolling?
The dough should rest covered at room temperature for about 1 hour.
How thin should I roll the cannoli dough?
The dough should be rolled out to a thickness of approximately 1/8 inch.
What size should the dough squares be cut into?
The dough should be cut into 5x5 inch squares using a sharp knife or pastry cutter.
How do I shape the cannoli shells?
Place a cannoli tube diagonally across a dough square, wrap the corners around it, and pinch the seams tightly.
How do I prevent the shells from opening while frying?
Ensure you pinch the overlapping seams of the dough together very tightly around the tube.
What is the best oil for deep-frying cannoli?
A high smoke point oil such as canola or vegetable oil is recommended.
What is the correct temperature for frying the shells?
The oil should be heated to 375°F (190°C) before frying.
How many cannoli should I fry at once?
The instructions recommend frying the wrapped cannoli one at a time for the best results.
What color should the fried cannoli shells be?
They should be fried until they reach a deep golden brown color on all sides.
How do I remove the shells from the metal tubes?
Carefully use tongs to remove the fried shells from the tubes after they are cooked.
Where should I drain the shells after frying?
Drain the hot shells on paper towels to remove any excess frying oil.
When is it safe to fill the cannoli shells?
You must allow the shells to cool completely before adding any sweet filling.
What are traditional filling options?
Common choices include ricotta cheese or mascarpone based sweet cream fillings.
Is this a family recipe?
Yes, this is a cherished family recipe passed down through generations.
What is the preparation required for the flour?
The flour should be sifted before being combined with other dry ingredients.
Does the amount of wine needed for the dough vary?
Yes, the amount of wine may vary depending on factors like humidity and flour moisture.
How do I combine the initial ingredients?
Stir the flour, shortening, salt, and sugar together in a mixing bowl until well combined before adding wine.
What equipment is needed to shape the shells?
You will need specialized cannoli tubes to wrap the dough around during frying.
What flavor profile do these shells have?
They have a subtle sweetness and a hint of a classic Italian touch with a delightful crunch.
Can I use a pastry cutter for the dough?
Yes, a sharp knife or a pastry cutter is suitable for cutting the 5x5 inch squares.
Should the dough be soft or stiff?
The dough should be stiff but still workable.
Is a specific filling recipe suggested?
The recipe mentions cannoli filling recipe #59710 as a possible choice.
How many ingredients are in the shell recipe?
There are 6 ingredients: flour, shortening, salt, sugar, white wine, and frying oil.