Prep 1 hr 5 mins
Cook 38 mins
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
- 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)
- 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.
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
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.
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.