HOW TO MAKE CANNOLI SHELLS EASY 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
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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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.
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Reviews 4.3
Total Time 3 hours 45 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 401.9 calories per serving
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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.
From food.com
Reviews 4.5
Total Time 1 hours 43 minutes
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Reviews 4.5
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Calories 60.6 per serving
- ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.
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Reviews 3.4
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Reviews 3.4
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Category birthday party, cocktail party, dinner party, dessert
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