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    You are in: Home / Recipes / Cannoli Shells Recipe
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    Cannoli Shells

    Cannoli Shells. Photo by leelee2906

    1/2 Photos of Cannoli Shells

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 43 mins

    1 hr 5 mins

    38 mins

    Dee514's Note:

    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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    Ingredients:

    Yield:

    Cannoli ...

    Units: US | Metric

    Directions:

    1. 1
      Mix together flour, shortening, salt and sugar.
    2. 2
      Add enough wine to make a stiff but workable dough.
    3. 3
      Roll dough into a ball and let it stand for about 1 hour.
    4. 4
      Roll dough out 1/8 inch thick.
    5. 5
      Cut rolled dough into 5x5 inch squares.
    6. 6
      Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
    7. 7
      Wrap one corner around the tube, then the other (which should overlap the first).
    8. 8
      Press together to seal seam.
    9. 9
      Fry in deep fat, one at a time, until deep golden brown.
    10. 10
      Carefully remove fried cannoli shell from tube.
    11. 11
      Cool completely before filling.
    12. 12
      ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.

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    Ratings & Reviews:

    • on March 28, 2009

      55

      These were great - I used Cannoli 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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2013

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cannoli Shells

    Serving Size: 1 (329 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 60.6
     
    Calories from Fat 10
    17%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 13.2 mg
    0%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    0%
    Protein 1.4 g
    2%

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