Description
This classic Italian recipe for Cannoli Shells delivers crisp, golden tubes perfect for filling with your favorite sweet ricotta filling. Made from a simple dough of flour, sugar, cinnamon, butter, egg, and Marsala wine, these shells are fried to perfection for an authentic crunchy texture. The ends dipped in melted chocolate add an indulgent finishing touch.
Ingredients
Scale
Dough
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 3 Tablespoons butter (cold and cut into 6 pieces)
- 1 large egg
- 3 Tablespoons Marsala cooking wine (chilled)
Assembly & Frying
- 1 large egg white
- Vegetable oil or peanut oil for frying
- 1 cup semi-sweet chocolate chips (melted)
Instructions
- Prepare the dough base: Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the cold butter pieces and pulse until the mixture resembles small pebbles, creating a crumbly texture.
- Form the dough: Add the egg and chilled Marsala wine to the processor and pulse just until the dough begins to come together. Transfer the dough to a floured surface and knead gently for 3-4 minutes until smooth.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and firm up the dough for easier rolling.
- Roll out the dough: Lightly flour your work surface and roll the dough as thin as possible, aiming for about 1/8-inch thickness to ensure crisp shells.
- Cut and shape: Use a 4-inch round cookie cutter to cut circles from the dough. Stretch each circle gently into a 5-inch oval shape. Gather and knead scraps to cut more ovals until you have a total of 12.
- Prepare frying setup: Place the egg white in a small bowl for sealing. Heat vegetable or peanut oil in a heavy-bottomed pot to 350-380°F (175-190°C). Line a large plate with paper towels for draining the fried shells.
- Wrap dough on molds: Loosely wrap each oval lengthwise around a cannoli form or a 1-inch diameter wooden dowel. Brush one edge with egg white, then fold the opposite edge over and press to seal firmly. Repeat until you have 4 shells ready to fry.
- Fry the shells: Using tongs, carefully lower the wrapped dough into the hot oil. Fry for 2-3 minutes, turning occasionally until the shells are evenly golden brown. Remove with tongs and place on paper towels to drain and cool.
- Repeat frying: Once the shells are cool enough to handle, gently slide the molds out to maintain the hollow shape. Continue frying remaining dough in batches until all 12 shells are cooked and cooled.
- Finish with chocolate: Dip the ends of each cooled cannoli shell into melted semi-sweet chocolate. Allow the chocolate to set and harden before filling and serving.
Notes
- Make sure the oil temperature stays between 350°F and 380°F for crispy, non-greasy shells.
- Refrigerating the dough is crucial for easy rolling and good texture.
- Use a light hand when stretching the dough circles into ovals to avoid tearing.
- If you don’t have cannoli forms, 1-inch diameter wooden dowels are a great substitute.
- Shells can be stored in an airtight container for several days and dipped in chocolate just before serving to maintain crispness.
