Print

Authentic Cannoli Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Authentic Cannoli Shells Recipe provides a crispy and traditional Italian pastry shell perfect for filling with your favorite creamy fillings. Made with simple ingredients like flour, butter, egg yolk, Marsala wine, and vinegar, these shells are deep-fried to golden perfection, offering a delightfully crisp texture that holds well with creamy fillings. The recipe guides you through making the dough, rolling it thin, shaping it on cannoli tubes, frying to a crisp, and tips for serving.

Ingredients

Dough Ingredients

  • 2 cups all purpose flour (250 g)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter (cold and diced into small pieces)
  • 1 egg (separated)
  • ½ cup Marsala wine
  • 1 teaspoon white vinegar

Frying

  • Neutral oil (such as peanut, canola or vegetable oil), for deep frying, about 6-8 cups

Instructions

  1. Make the Dough: In a large bowl, combine the flour, sugar, and salt. Cut in the cold, diced butter using fingers or a pastry cutter until the mixture is crumbly. Add the egg yolk, Marsala wine, and white vinegar, mixing until a dough forms. Reserve the egg white for sealing the shells later. Knead the dough on a floured surface for about 5 minutes until it feels smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to 2 hours to improve texture and develop bubbles.
  2. Roll, Cut, and Shape: Divide the rested dough into four equal parts for easier handling. Roll each piece very thinly, about 1/16 to 1/8 inch thickness, ensuring the edges are slightly thinner to enhance crispness. Use a 4 ½ inch diameter cutter for regular-sized cannoli shells or a 3 ½ inch cutter for mini shells. Wrap each dough circle around a metal cannoli tube, brush one edge lightly with reserved egg white, and press to seal securely without overlapping too much to ensure even frying. Re-roll scraps to continue making shells.
  3. Fry the Cannoli Shells: Heat 6 to 8 cups of neutral oil such as canola in a deep pot to 350°F (175°C) using a deep-fry or candy thermometer to maintain consistent temperature. Fry 2 to 3 shells at a time for 1-2 minutes until the shells turn golden brown and bubbly. Remove carefully with tongs and drain on paper towels or a wire rack to remove excess oil. Allow to cool slightly, then gently slide the shells off the metal tubes.
  4. Finish and Serve: Let the cannoli shells cool completely before filling to ensure they stay crisp. For best results, fill the shells just before serving with your preferred filling to prevent sogginess and maintain their signature crunchy texture.

Notes

  • Resting the dough is key to developing good texture and bubbles in the shells.
  • Roll the dough as thin as possible for the crispiest shells.
  • Use a thermometer to keep the frying oil at a steady 350°F to avoid soggy or burnt shells.
  • Fill the shells right before serving to keep them crispy.
  • If you don’t have metal cannoli tubes, you can shape the dough around tightly rolled foil tubes, but metal is preferred for even frying.

Find it online: https://marthatasty.com/authentic-cannoli-shells-recipe/