These shells are deep-fried after being wrapped around cannoli tubes. Rich ricotta cheese filling is the standard filling for cannoli shells.
| Prep Time: | 2 hrs |
| Cook Time: | 3 mins |
| Total Time: | 2 hrs 3 mins |
| Servings: | 24 |
| Yield: | 24 cannoli shells |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon white sugar
- ¼ teaspoon ground cinnamon
- ¾ cup white wine
- 1 egg yolk, beaten
- 1 quart oil for frying
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 1 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Almost our family recipe. Ours has 1 1/2 cups of port wine instead of 3/4 cup. If the dough is dry, add water as needed. But they come out perfect every time.
Like others have said, too much flour and not enough wine. I added a little butter, as well, because other recipes that I’ve found from Italian families contain butter or shortening. I am an experienced cook and the review that was insulting anyone who had trouble with this recipe was out of line. If you have trouble, add some more wine if you need to. And, no shame in adding some butter too. Whatever works and makes it taste good. Mine turned out great after the changes.
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
I followed this exactly and was very happy with the results. Thanks for sharing it Judy.
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.
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.
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.
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?
not to my liking but not bad either…