Ingredients
-
-
4
-
2
-
1/4
-
3
-
2
-
3/4
-
-
-
4
-
-
-
-
-
Directions
Cannoli,This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.,Just a question here. Is this traditionally how cannoli are made? I only ask bc I remember my Italian grandmother & mother making these when I was a child. For some reason the only thing I thought I remembered about them was that they had orange zest in either the filling or shell. I could be completely off base & thinking of another dessert. Thanks,Like many people who reviewed this, I found that the dough was WAY to dry. I added another 1/2 Cup wine, 2 T vanilla, and finally some water until the dough came together. They ended up being delicious and the filling was amazing. I cannot give a higher review through because the recipe, as written, is incorrect. Next time I am going to try keeping the flour at 4 cups and doubling everything else.
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Steps
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1
Done
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To Make Shells, Mix Flour, Sugar and Salt in a Bowl. |
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2
Done
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Cut in Butter. |
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3
Done
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Add Egg Yolks; Stir With a Fork. |
|
4
Done
|
Stir in Wine, 1 Tablespooon at a Time, With a Fork Until Dough Clings Together. |
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5
Done
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Form a Ball With the Dough and Let Stand For 30 Minutes. |
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6
Done
|
Roll Dough Almost Paper Thin, on a Well-Floured Surface. |
|
7
Done
|
Using the Rim of a Margarita Glass (about 3-4 Inches Across), Make Circle Imprints Into Rolled Dough. |
|
8
Done
|
Using a Paring Knife, Make Sure Circles Are Cut All the Way Through. |
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9
Done
|
Roll Each Circle of Dough Around a Metal Cannoli Tube, Overlaping the Ends and Press to Seal, Flaring Out the Edges Slightly. |
|
10
Done
|
Fry One or Two at a Time in Hot Melted Shortening (about 360f) For Approximately 1 Minute, Turning to Brown All Sides. |
