CANNOLI SHELLS RECIPE - FOOD.COM
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
CANNOLI RECIPE | ALLRECIPES
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine European Italian
Total Time 3 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 30 cannoli
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, CarbohydrateContent 17.6 g, CholesterolContent 22.3 mg, FatContent 34.6 g, FiberContent 0.6 g, ProteinContent 5.4 g, SaturatedFatContent 6.4 g, SodiumContent 42.5 mg, SugarContent 6.1 g
More about "how to make cannoli shell recipes"
BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
From delish.com
Reviews 3.4
Total Time 3 hours
Category birthday party, cocktail party, dinner party, dessert
Cuisine Italian
- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. On a lightly floured surface, divide dough in half. Roll one half out to ?” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
From delish.com
Reviews 3.4
Total Time 3 hours
Category birthday party, cocktail party, dinner party, dessert
Cuisine Italian
- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. On a lightly floured surface, divide dough in half. Roll one half out to ?” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
AUTHENTIC ITALIAN CANNOLI RECIPE - SICILY'S BEST DESSERT
From nonnabox.com
Reviews 4.2
Total Time 80 minutes
Category Dessert
Cuisine Italian
Calories 198 kcal per serving
- Top it with a generous sprinkling of powdered sugar and serve.
CLASSIC CANNOLIS | BUDDY VALASTRO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Dust the finished cannoli with powdered sugar and serve
HOMEMADE CANNOLI SHELLS : 5 STEPS (WITH PICTURES ...
From instructables.com
THE BEST CRUNCHY CANNOLI SHELLS | FOOD CHANNEL
From foodchannel.com
10 BEST BAKED CANNOLI SHELLS RECIPES | YUMMLY
From yummly.com
MY CANNOLI RECIPE | HOMEMADE SHELLS & FILLING - YOUTUBE
HOMEMADE CANNOLI SHELLS • FOOD FOLKS AND FUN
From foodfolksandfun.net
THE EASIEST HOMEMADE CANNOLI RECIPE • THE CRUMBY KITCHEN
From thecrumbykitchen.com
AUTHENTIC HOMEMADE CANNOLI RECIPE | SUGAR & SOUL
From sugarandsoul.co
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS - MAKE ...
From thespruceeats.com
HOMEMADE SICILIAN CANNOLI (SHELLS AND FILLING) - INSIDE ...
From insidetherustickitchen.com
CREAMY HOMEMADE BAKED CANNOLI RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
CANNOLI RECIPE HOW TO MAKE CANNOLIS | THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST CANNOLI CHIPS RECIPES | YUMMLY
From yummly.com
CANNOLI SHELLS: HOW TO MAKE THEM FROM SCRATCH
From unocasa.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.com