Cannoli Shells Like A Pro Recipes

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CANNOLI SHELLS



Cannoli Shells image

These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.

Provided by Judy Peterson

Categories     World Cuisine Recipes     Asian

Time 2h3m

Yield 24

Number Of Ingredients 6

3 cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon ground cinnamon
¾ cup white wine
1 egg yolk, beaten
1 quart oil for frying

Steps:

  • In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
  • Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
  • Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g

CANNOLI SHELLS LIKE A PRO



Cannoli Shells Like a Pro image

Make and share this Cannoli Shells Like a Pro recipe from Food.com.

Provided by amandabliedung

Categories     Dessert

Time 1h4m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
1 egg white, slightly beaten
vegetable oil (for deep frying)

Steps:

  • Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  • Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
  • Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
  • Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
  • Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
  • Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Nutrition Facts : Calories 172.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 35.2, Sodium 65.5, Carbohydrate 28.3, Fiber 0.9, Sugar 4.3, Protein 4.6

CANNOLI SHELLS



Cannoli Shells image

This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.

Provided by Dee514

Categories     Breads

Time 1h43m

Yield 12 Cannoli Shells

Number Of Ingredients 6

1 1/3 cups flour
1 tablespoon shortening
1 pinch salt
1/2 teaspoon sugar
white wine (sweet or dry)
oil (for deep fat frying)

Steps:

  • Mix together flour, shortening, salt and sugar.
  • Add enough wine to make a stiff but workable dough.
  • Roll dough into a ball and let it stand for about 1 hour.
  • Roll dough out 1/8 inch thick.
  • Cut rolled dough into 5x5 inch squares.
  • Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
  • Wrap one corner around the tube, then the other (which should overlap the first).
  • Press together to seal seam.
  • Fry in deep fat, one at a time, until deep golden brown.
  • Carefully remove fried cannoli shell from tube.
  • Cool completely before filling.
  • ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.

Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.3, Sodium 13.2, Carbohydrate 10.8, Fiber 0.4, Sugar 0.2, Protein 1.4

HOMEMADE CANNOLI SHELLS



Homemade Cannoli Shells image

It's crispy cannoli shells.

Provided by Elsa Beene

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 9

2 c all purpose flour and more for working surface
1 Tbsp sugar
¼ tsp salt
½ tsp ground cinnamon
1 ½ Tbsp cold unsalted butter, cut into dices
1 egg
½ c dry white wine
no stick cooking spray for molds
oil for deep frying

Steps:

  • 1. In a medium bowl, combine flour, sugar, salt and cinnamon. Add cold butter, break and pinch with your fingers, mix until the mixture look like sand. And then add egg yolk (keep white egg for sealing) and white wine. Knead the dough in the bowl until mix well (not too long to knead). Wrap the dough with plastic wrap and set aside for 30 minutes.
  • 2. Spray cannoli molds with no stick cooking spray, flour the working surface and rolling pin. Knead the dough for about 2-3 minutes until the dough is smooth and not sticky. Cut the dough into 2 parts. Roll the dough into 1/8-inch thick and use 4-inch cookie cutter to make circle shape. Repeat for second dough.
  • 3. Heat the oil to 350⁰F in a medium heavy pot.
  • 4. Wrap each circle around a cannoli mold, seal and press the edge of circle with white egg (beaten).
  • 5. Deep fry 2 cannoli molds at a time until golden and crisp, use tongs to remove from oil and drain in paper towel.
  • 6. When the mold is not too hot, carefully remove the mold by using tongs in one hand and in other hand gently hold shell with paper towel, slide it off from the mold. Repeat with all circles.
  • 7. Note: I have 16 cannoli molds, this is what I did: - work on first dough, roll and cut into 13-14 circles, wrap all circles around 13-14 cannoli molds and then deep fry 2 molds at a time. - after finish deep frying, take the molds off and start with second part of the dough

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