Makes approximately 32 cannoli shells
***DO NOT FILL CANNOLI SHELLS UNTIL READY TO SERVE***
(THEY WILL GET REAL SOGGY IF YOU DO)
- Deep sauce pan or fryer
- 3” oil (peanut, canola or vegetable oil)
- Cannoli tubes (metal or wooden) (I have at least 2 dozen but you don’t need that many)
- Paper towel lined cookie sheet
- Covered container to store the finished cannoli tubes
- 3” – 3 1/2″ round cookie cutter
- Whisk 1 egg white & 1 t. water to seal dough around the cannoli tubes
- Pastry brush
- I use my kitchenaid mixer & pasta maker to roll out the dough or roll dough out with rolling pin to about 1/16” to 1/8”.
- Flour for dusting clean countertop
- 3 cups all purpose flour
- 1/4 c. granulated sugar
- 1/2 t. salt
- 1/3 cup iced cold unsalted butter (5 1/2 T +/-)
- 3 egg yolks (from large eggs)
- 1/2 c. + 1 T (9 T) white wine sherry, marsala or whatever you prefer. Matter of taste.
- I prefer marsala
- You can make chocolate cannoli shells by adding 1/3 c. 100% unsweetened pure cocoa to part or all of the dough
2 – 15 oz. containers of ricotta (strain in cheesecloth to get liquid out) I usually do that the day before.
1 – 8 oz. container of mascarpone cheese
1/2 c. confectionary sugar (+/-) how ever sweet you like)
mini chocolate chips (depending if you are putting chips in with cheese) I do
1/4 cup minced marachino cherries (drained & squeeze of liquid)
1/4 cup pistachio nuts or almonds (or whatever kind you like) I was taught to use pistachio nuts. Any nuts will do.
SPRAY TUBES WITH COOKING SPRAY
Drop 5-6 cannoli tubes in hot oil (365 / 375 degrees) Help them roll around in the oil by turning around with tongs. Approximately 1 to 1 1/2 minutes.
****FILL WHEN READY TO SERVE****