“These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.” - by Judy Peterson
Ingredients
Adjust Servings
Original recipe yields 24 Cannoli shells
Directions
- 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
Amount Per Serving (24 total)
- Calories
- 100 cal
- 5%
- Fat
- 4 g
- 6%
- Carbs
- 12.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 wh..." See moreat you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go."
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