Cannoli Shells (also see Cannoli Filling Recipe)
Author: Pizza Today
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
- In a mixing bowl, blend the flour with the salt and sugar.
- Make a well in the center.
- Add the egg and butter.
- Stir with a fork, working from the center out, to moisten the flour mixture.
- Add the wine, a tablespoon at a time, just until the dough starts to come together.
- Form the dough into a ball using your hands.
- 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.)
- 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.
- Using a rolling pin, roll the circles into ovals.
- Wrap each oval around cannoli tubes.
- Seal the edges using some of the egg white.
- Working in batches, drop the shells into vegetable oil that has been brought to a temperature of 350 F.
- Cook for about a minute, or until the shells turn golden brown.
- Remove shells with tongs and place on paper towels on a rack to drain and cool.
- When cool enough to handle, remove the cannoli tunes and reuse them to fry more cannoli.
- After completely cooled, shells can be stored in an airtight container and held for up to a week.