Cannoli Shells (also see Cannoli Filling Recipe)

Cannoli Shells (also see Cannoli Filling Recipe)
Recipe type: desserts
  • 1-1/4 cups all-purpose flour
  • ⅛ teaspoon salt
  • 2 tablespoons sugar
  • 1 egg lightly beaten
  • 2 tablespoons chilled, unsalted butter, cut into small pieces
  • About ¼ cup dry white wine or dry Marsala
  • 1 egg white, lightly beaten
  1. In a mixing bowl, blend the flour with the salt and sugar.
  2. Make a well in the center.
  3. Add the egg and butter.
  4. Stir with a fork, working from the center out, to moisten the flour mixture.
  5. Add the wine, a tablespoon at a time, just until the dough starts to come together.
  6. Form the dough into a ball using your hands.
  7. Cover the dough and allow it to rest for 15 min. (Alternatively, the dough can be made in a food processor, using the same technique as that used to make pie or pastry dough.)
  8. Roll the dough out on a lightly floured board to about ⅛-inch thickness. cut circles out of the dough that are about 3-1/2 inches in diameter.
  9. Using a rolling pin, roll the circles into ovals.
  10. Wrap each oval around cannoli tubes.
  11. Seal the edges using some of the egg white.
  12. Working in batches, drop the shells into vegetable oil that has been brought to a temperature of 350 F.
  13. Cook for about a minute, or until the shells turn golden brown.
  14. Remove shells with tongs and place on paper towels on a rack to drain and cool.
  15. When cool enough to handle, remove the cannoli tunes and reuse them to fry more cannoli.
  16. After completely cooled, shells can be stored in an airtight container and held for up to a week.