Homemade Cannoli Shells Recipes

Steps:

• 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.

Steps:

• Make the dough: Sift together the flour, granulated sugar and salt into a medium bowl. Work in the butter with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and wine and mix with a wooden spoon to make a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough into a disk. Let rest in the fridge while you make the filling.
• Make the filling: Whisk the ricotta in a medium bowl until smooth. Sift in the confectioners¿ sugar, cinnamon and allspice. Whisk to blend.in a separate bowl, beat the heavy cream with a whisk until fairly stuff then gently fold into the ricotta mixture using a rubber spatula. Fold in the mini chocolate chips. Zest the lemon and fold it into the ricotta. Refrigerate for 30 minutes to an hour while you make the shells.
• Make the shells: Fill a large Dutch oven with 2 inches of canola oil; heat to 360 degrees F. meanwhile, sift an even layer of flour onto a flat surface. Dust the dough with flour and roll out slightly. Cut the dough into 4 pieces. Working with 1 piece of dough at a time, roll out until about 1/8 inch thick. With a paring knife, cut out 3- to 4-inch rounds using a small bowl as a guide. You should have about 24 rounds total. Wrap each round of dough around a cannoli mold, brushing with a little beaten egg to seal the seam and ensure the dough won¿t slide off the mild. Flare out the edges of the dough slightly (this lets the oil penetrate each shell as it fries). Working in small batches, hold one end of each mold and carefully add to hot oil. Fry the shells until crispy, 2 to 3 minutes. Remove the shells from the oil using tongs and transfer to a baking sheet lined with paper towels. Let cool slightly. Using a kitchen towel, grip the mold in one hand and hold the shell in the other. Twist the shell slightly to pull it off the mold; set aside to cool. Repeat to make more shells.
• Fill the cannoli: Using a spatula, transfer the refrigerated filling to a pastry bag and snip the corner. Just before serving, pipe the filling into the shells from both sides so it runs through the whole shell. Dust the cannoli with confectioners' sugar.

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Steps:

• 1. In a medium bowl, combine flour, sugar, salt and cinnamon. Add cold butter, break and pinch with your fingers, mix until the mixture look like sand. And then add egg yolk (keep white egg for sealing) and white wine. Knead the dough in the bowl until mix well (not too long to knead). Wrap the dough with plastic wrap and set aside for 30 minutes.
• 2. Spray cannoli molds with no stick cooking spray, flour the working surface and rolling pin. Knead the dough for about 2-3 minutes until the dough is smooth and not sticky. Cut the dough into 2 parts. Roll the dough into 1/8-inch thick and use 4-inch cookie cutter to make circle shape. Repeat for second dough.
• 3. Heat the oil to 350⁰F in a medium heavy pot.
• 4. Wrap each circle around a cannoli mold, seal and press the edge of circle with white egg (beaten).
• 5. Deep fry 2 cannoli molds at a time until golden and crisp, use tongs to remove from oil and drain in paper towel.
• 6. When the mold is not too hot, carefully remove the mold by using tongs in one hand and in other hand gently hold shell with paper towel, slide it off from the mold. Repeat with all circles.
• 7. Note: I have 16 cannoli molds, this is what I did: - work on first dough, roll and cut into 13-14 circles, wrap all circles around 13-14 cannoli molds and then deep fry 2 molds at a time. - after finish deep frying, take the molds off and start with second part of the dough

Steps:

• Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
• Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
• Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
• Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
• Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Steps:

• Mix together flour, shortening, salt and sugar.
• Add enough wine to make a stiff but workable dough.
• Roll dough into a ball and let it stand for about 1 hour.
• Roll dough out 1/8 inch thick.
• Cut rolled dough into 5x5 inch squares.
• Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
• Wrap one corner around the tube, then the other (which should overlap the first).
• Press together to seal seam.
• Fry in deep fat, one at a time, until deep golden brown.
• Carefully remove fried cannoli shell from tube.
• Cool completely before filling.
• ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.