Description
This classic Cannoli Shells recipe yields crisp, golden shells perfect for filling with your favorite creamy ricotta mixture. Made from a simple dough flavored with Marsala wine and lightly sweetened, these shells are rolled thin, wrapped around metal tubes, and fried until perfectly crunchy. Ideal for authentic Italian desserts, these shells provide the perfect vessel for sweet, creamy fillings.
Ingredients
Scale
For the Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter (cold and cubed)
- 2 large eggs (beaten, divided)
- 1/2 cup Marsala wine (or dry white wine)
For Frying
- Vegetable oil (for frying)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, and salt to combine the dry ingredients evenly.
- Incorporate Butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Pour in the Marsala wine and one of the beaten eggs, stirring until the dough forms a cohesive mass.
- Chill Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up and develop flavor.
- Roll Dough Out: Lightly flour your work surface and roll about a quarter to half of the dough into a thin sheet about 1/4-inch thick or thinner. Keep remaining dough refrigerated until ready to use.
- Cut Dough Circles: Use a floured 4-inch round cookie or biscuit cutter to cut circles from the rolled dough. Gather scraps and reroll as necessary.
- Wrap Shells: Take one dough circle and carefully wrap it around a metal cannoli tube. Seal the overlapping edge with the remaining beaten egg to ensure the shell sticks together.
- Heat Oil: Fill a large heavy pot or Dutch oven with a few inches of vegetable oil and heat over medium-high heat until it reaches 365°F (185°C).
- Fry Shells: Using long tongs or a spider strainer, carefully lower a few dough-wrapped molds into the hot oil. Fry for about 3 minutes or until the shells are golden brown, turning as needed. Avoid overcrowding to maintain oil temperature.
- Drain Shells: Remove the shells from the oil and place them on a paper towel-lined surface to cool and drain excess oil. Repeat with the remaining dough-wrapped molds.
- Remove Molds: Once cooled, gently squeeze and twist the metal molds to release the cannoli shells without breaking them.
- Serve: Ensure the shells are completely cooled before filling them with your choice of creamy fillings such as sweetened ricotta or mascarpone.
Notes
- Ensure the oil temperature remains consistent at 365°F for even frying and crisp shells.
- Do not overcrowd the pan during frying, as this will lower the oil temperature and affect texture.
- If you don’t have cannoli molds, you can fashion your own from stainless steel or foil tubes.
- The dough must be chilled thoroughly to make rolling and handling easier.
- Leftover shells can be stored in an airtight container for up to 2 days; fillings should be added just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: cannoli, cannoli shells, Italian dessert, fried pastry, Marsala wine dough, crispy cannoli, homemade cannoli shells
