Cannoli Shells
Crispy, golden cannoli shells made from a simple dough, ready to be filled with your favorite sweet ricotta or cream. Perfect for a fun weekend baking project.
- Total time
- 45 min
- Servings
- 12
- Calories
- 180
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons butter
- 1 large egg
- ½ cup white wine
- 3 cups vegetable oil
Instructions
- 1
In a large bowl, mix the 2 cups flour, 2 tbsp sugar, and 1/2 tsp salt. Cut in the 2 tbsp butter until the mixture looks like coarse crumbs.
- 2
Make a well in the center and add the 1 egg and 1/2 cup white wine. Stir with a fork until a dough forms, then knead on a floured surface for 5 minutes until smooth.
- 3
Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
- 4
Heat the 3 cups vegetable oil in a deep pot to 350°F (175°C). While it heats, roll the dough out very thin, about 1/16 inch thick, on a floured surface.
- 5
Cut the dough into 4-inch circles using a cookie cutter or glass. Wrap each circle around a cannoli tube, sealing the edge with a little water.
- 6
Fry the shells in batches of 2-3 for 2-3 minutes, turning once, until golden brown and crisp. Drain on paper towels.
- 7
Let the shells cool slightly, then gently slide them off the tubes. Cool completely before filling.
Tools you’ll need
- Large bowl
- Rolling pin
- Cookie cutter or glass
- Cannoli tubes
- Deep pot
- Thermometer
- Paper towels
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