Total Time: 1 hr 25 min
Prep Time: 10 min
Rest Time: 1 hr
Cook Time: 15 min
Servings: 10 shells
Cannoli shells were difficult for me to get right in the beginning, but keep trying and you will get a hang of it. They are light and delicious. Fill with my recipe with cream, or ricotta.
- 1 1/3 cups gold medal flour
- 1 tbsp. Crisco all vegetable shortening
- ½ tsp. C&H pure can granulated white sugar
- Pinch of Morton iodized salt
- Chateau ste michelle white wine – sweet or dry
Mix together flour, shortening, salt and sugar. Add enough wine to make workable stiff dough. Roll into a ball and let stand about 1 hour. Roll out dough 1/8 inch thick. Cut a circle top of big coffee can lid. Wipe beaten egg whites on cannoli dough before wrapping around the cannoli tube. This will prevent the dough from sticking to the tube. Fry in deep oil until golden brown. Remove cannoli carefully and let cool before filling. Can be made way in advance.
To store use paper bags and place shells changing the bag every day to absorb oil.
More about Cannoli Shells
Cannolis are an Italian dessert. Cannolo, the singular version of cannoli, means little tube. Cannolis are typically filled with a sweet creamy filling, usually ricotta. The sizes in Italy range from finger sized to fist sized.