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Crisp Cannoli Shells

Homemade crisp cannoli shells that are perfectly fried and ready to be filled with your favorite sweet ricotta or cream fillings.
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 shells
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cold and cubed Keep very cold for a flaky shell.
  • 1 large egg yolk
  • 1/3 cup marsala wine Can be substituted with dry white wine or apple juice.
  • Vegetable oil, for frying Heat to 350-360°F.
  • Nonstick spray, for coating cannoli molds

Method
 

Preparation
  1. In the bowl of a food processor, pulse the flour, sugar, and salt until combined.
  2. Add the cold cubed butter and pulse several times until the mixture resembles coarse sand.
  3. Add the egg yolk and marsala wine, pulsing until the dough forms large clumps.
  4. Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and pliable.
  5. Shape into a disc, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes.
Frying
  1. Heat vegetable oil in a Dutch oven to 350-360°F.
  2. Spray cannoli molds with nonstick spray.
  3. Roll out the dough to 1/16 inch thick and cut into 4 1/2 inch circles.
  4. Wrap circles around the molds and seal one edge with egg white.
  5. Fry molds in hot oil for 1 to 2 minutes until golden brown, turning with tongs.
  6. Slide the shells off the molds while warm and cool completely on a wire rack.
  7. Fill the shells just before serving.

Notes

Store unfried dough in the fridge for up to 2 days. Fry ahead and keep in an airtight box. Fill shells right before serving to maintain crispness.