Authentic Cannoli Shells Recipe
Authentic Sicilian cannoli shells - perfectly golden and crisp with those signature delicate bubbles throughout, creating the ideal crunch that shatters beautifully with each bite!
Equipment
- Rolling Pin
- pasta machine If you can splurge, buy the motor too. It makes things go much quicker!
- cannoli tube molds 5 inches in length for standard-sized cannoli
- circular cookie cutter 4 or 5 inch (or use similar sized small plastic bowl or container)
- slotted spoon to remove shells from oil
- large deep pan for frying
Ingredients
Dough Ingredients
- 300 g all-purpose flour For best results, weigh your flour using a kitchen scale. If using measuring cups, gently spoon the flour into the cup and level with a knife—never pack or scoop directly from the container. Using densely packed flour will negatively affect your recipe.
- 3 g unsweetened cocoa powder
- 30 g lard or vegetable oil, canola oil, peanut oil
- 30 g sugar
- 1 large egg room temperature, slightly whisked
- 1/8 teaspoon salt
- 60 ml Marsala wine or dry white wine
- 1 tablespoon white wine vinegar or use white vinegar
For Assembly and Frying
- Water or egg white for sealing edges
- 4 pounds lard or vegetable oil
Instructions
Preparing the Dough (I do this by hand)
- Sift the flour and cocoa powder together in a large bowl.
- Add the lard and sugar.
- Using your fingertips, work the lard into the flour until the mixture resembles coarse sand.
- Add the lightly beaten egg and incorporate by stirring or squeezing the dough, and turning it.
- Add salt, then gradually incorporate the vinegar and Marsala wine.
- If you are using cinnamon and orange zest add it now.
- Knead until you achieve a smooth, elastic, non-sticky dough. I squeeze and smash the dough and turn it intermittently. It helps to cover the dough and let it rest for about 10 minutes to allow it to absorb the ingredients. I will also roll it with a rolling pin, fold it, and repeat for several minutes.
- When it has mostly come together, form it into a rectangle, wrap it in plastic, or place it in an airtight container and let it rest for 30 minutes to 2 hours. You may also freeze the dough in a plastic bag until ready to use.
How to Roll and Shape
- Cut the rested dough into four pieces. Work with one piece at a time and keep the rest of the dough covered with a slightly damp cloth.
- Begin by gently flattening a dough portion with your palms, then use a rolling pin to flatten it to about 1/4 inch thick.
- Next, begin running through a pasta machine. Start at the widest setting (0) - For professional-looking results, fold and reprocess the dough through the first setting (0) until you get clean, uniform edges before proceeding to your final thickness.
- Methodically work through each number—#1, #2, #3, #4, #5—until setting #6, which is about 1 mm in thickness.
- Cut the dough into 4 to 5 inch rounds using a round cookie cutter - I used a small plastic bowl that I flipped upside down.
- To form the cannoli, gently stretch two opposite sides to create an oval shape.
- Place the cannoli tube diagonally across the oval dough. If your mold has a seam, don't position this seam where the dough edges will meet (to prevent sticking).
- Moisten the top edge of the dough with water or egg, and then wrap the dough loosely around the tube. Press to seal the edge, avoiding the seam of the cannoli tube.
- Ensure the dough isn't stretched too tightly around the tube—it should have room to expand during frying.
Frying the Cannoli
- Heat the oil or lard in a deep pan to 340-350°F (170-175°C ).
- Fry the cannoli 2-3 at a time, turning gently with a slotted spoon.
- Cook for about 3 minutes or until lightly golden and visible bubbles form on the surface. The cannoli will darken as they cool, so don't overbrown them.
- Remove and drain on paper towels.
- When still warm (not hot), gently slide the shells off the tubes. I like to grab the mold with tongs and gently twist to loosen.
- Allow the shells to cool completely. Cannoli shells can be stored in an airtight container for up to 10 days (some say several weeks).
Storage of Dough or Shells (not filled)
- Cannoli dough should be frozen for extended storage. The cannoli shells should not be frozen. Keep cannoli shells in an airtight container for up to 10 days (some say a few weeks).
Video
Notes
IMPORTANT: If using a deep fryer, always pre-melt lard completely since solid lard placed directly on heating elements can cause uneven heating, leading to smoke production and improper temperature control, affecting your final product.
Recipe from Sabina in Sicily, Italy, home of authentic cannoli