Cannoli Shells

"This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710."
 
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photo by leelee2906 photo by leelee2906
photo by leelee2906
photo by BrigitteMcG photo by BrigitteMcG
Ready In:
1hr 43mins
Ingredients:
6
Yields:
12 Cannoli Shells
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ingredients

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directions

  • 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.

Questions & Replies

  1. Help me! So, my dough was far too fragile. It’d break apart and shred when I’d try to form them around the molds. I kneaded it for a good 15 minutes, added flour as needed, after letting it rest overnight in the fridge. Really stretchy and too elastic. Any pointers?
     
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Reviews

  1. I looked at several recipes and liked the addition of shortening in this one. Two tips: 1- after I fried the shell, I removed the tube and fried the shell for another few seconds to get the inside more golden. 2- I used my pasta machine to roll the dough.
     
  2. I'm Siclian grew up eating cannoli every Christmas this recipe is very similar to my family's only we used a filling by dad called blanc mange but I think its really biancomangiare it's like a sweet milk pudding. To leelee2906 my dad use to use fishing cane with the laquer boiled off, the bamboo pole would be about the same. He said that's why they're called cannoli because they were fried on cane.
     
  3. These were great - I used recipe #4139 with and without chocolate for the filling. Yummy! I used Barefoot Pinot Grigio and it added a real nice flavor. I didn't know what to use to shape it so my husband and I put our heads together. We ended up taking apart my wood rolling pin and used the handle. When you take that thing apart it has a long metal pin attached.Perfect for holding as your dipping in oil! It made perfectly shaped cannoli. Thanks so much for sharing - Love those old family recipes, they are the best
     
  4. I've died and gone to cannoli heaven. I can not BELIEVE how sweet and flaky these shells are! And how easy they fried up! I used a pinot grigio white wine, and it was just amazing. Gorgeous. Heavenly. Wow. I used filling #1275801. Perfect combo! THANK YOU!!!!!!!
     
  5. Very easy pastry to make in the food processor. I used 30g of lard and enough dessert wine to bring it together. I used 2 stainless steel cannoli moulds which was time consuming as I could only fry one while cooling the other down in a shallow trough of iced water. After I finished frying them all, I took a young bamboo stick from the garden from which I cut 4 manageable lengths and seasoned them by frying them in the used oil for 5 minutes. I remember my Nonna using bamboo lengths over and over again until they were the darkest brown ever and very well seasoned!!! I can't wait to make these again using my new cannoli moulds!! I got 36 cannoli shells from this recipe.
     
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RECIPE SUBMITTED BY

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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