Traditional Sicilian Cannoli

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READY IN: 4hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SHELLS: In a mixing bowl, combine flour, sugar, and salt.
  • Add butter and marsala.
  • Knead dough on lightly floured surface until well mixed.
  • Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
  • Roll out dough very thin.
  • Cut dough into rounds using a 4 inch cookie cutter.
  • Roll each round again until very thin.
  • Roll each round around a cannoli tube, tightly, and seal with egg white.
  • Fry in hot oil, turning, until golden.
  • Drain on paper towels and let cool.
  • Gently twist cannoli tube to remove shell.
  • Cool COMPLETELY.
  • FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
  • Keep covered in the refrigerator until your shells are cooled and ready to fill.
  • Fill pastry bag with filling.
  • Use a plain or open star tip.
  • Insert tip to center of shell and fill to one end and then repeat this step on the other end.
  • Dust with confectioners' sugar.
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