CANNOLI SHELL RECIPE WITHOUT FRYING RECIPES
CANNOLI SHELLS RECIPE | ALLRECIPES
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Asian
Total Time 2 hours 3 minutes
Prep Time 2 hours 0 minutes
Cook Time 3 minutes
Yield 24 Cannoli shells
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
- Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
- Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.
Nutrition Facts : Calories 100 calories, CarbohydrateContent 12.7 g, CholesterolContent 8.5 mg, FatContent 4 g, FiberContent 0.4 g, ProteinContent 1.7 g, SaturatedFatContent 0.6 g, SodiumContent 1 mg, SugarContent 0.6 g
CANNOLI SHELLS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
Total Time 1 hours 43 minutes
Prep Time 1 hours 5 minutes
Cook Time 38 minutes
Yield 12 Cannoli Shells
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 60.6, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 13.2, CarbohydrateContent 10.8, FiberContent 0.4, SugarContent 0.2, ProteinContent 1.4
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