Cannoli Shells Recipe - Allrecipes.com
Cannoli Shells Recipe
  • READY IN ABOUT hrs

Cannoli Shells

Recipe by  

"These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling."

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Original recipe makes 24 Cannoli shells Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 2 hrs
  • COOK 3 mins
  • READY IN 2 hrs 3 mins

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2008

Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.

 
Most Helpful Critical Review
May 05, 2008

I had a hard time with this recipe, finally getting it into a ball (since there is no butter maybe), and after kneading it for the full 15 minutes the recipe states, it was very tough and chewy! What did I do wrong?

 
Apr 28, 2004

not to my liking but not bad either...

 
Nov 11, 2009

Tasty! My preparation took a bit more than 3/4 cups wine. I have no access to cannoli shells, and this recipe was very authentic, so nice.

 
Apr 04, 2012

i love this recipe. i've made -a variation of- it several times now. the only complaint i have is it is too much flour and not enough wine. i've adjusted to 2 1/2 cups flour and about 1 1/4 cups wine. also, i've found that if you sift the flour after you've measured it, it absorbs the wine much easier. everyone loves the cannolis i make with this recipe and always say how tender yet crispy the shells are. ^.^

 
Mar 14, 2011

I followed this exactly and was very happy with the results. Thanks for sharing it Judy.

 
Nov 03, 2010

I added more wine than the recipe called for and still couldn't get the dough workable. The dough was so tough I couldn't roll it out.

 
May 27, 2014

I haven't tried it yet but I wanted to know where do you get the wraps from. I live in a small town and I'm not sure if Wal-Mart would have them. They don't even make/sell cannolis

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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