Cannoli Shells

Cannoli-Shells-LR

Prep Time: 25 Minutes

Total Time: 1 Hour 25 Minutes

Cannoli-Shells-LR

Ingredients

  • 2 C. all-purpose flour
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. Kosher salt
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • 1/2 C. dry white wine
  • Crisco® Pure Canola Oil, for frying

Directions

  1. Mix together flour, sugar, salt, and shortening.
  2. Add the white wine and mix until it becomes a smooth dough.
  3. Roll dough into a ball and loosely wrap in plastic wrap. Let it stand for about 1 hour.
  4. Roll dough out 1/8 inch thick. Cut rolled dough into 5 x 5-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.
  5. Pour about 1-inch of canola oil into a medium, heavy bottom pot. Heat oil to 350° F.
  6. Using a pair of tongs to hold the edge of cannoli by the mold, submerge and fry the shell in the oil until crispy, 2 to 3 minutes.
  7. 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.
  8. Repeat with the remaining cannoli shells.
  9. Once cool, fill with desired cream filling.

Cannoli Shells

Cannoli-Shells-LR

Prep Time: 25 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

  • 2 C. all-purpose flour
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. Kosher salt
  • 2 Tbsp. Crisco® All-Vegetable Shortening
  • 1/2 C. dry white wine
  • Crisco® Pure Canola Oil, for frying

Directions

  1. Mix together flour, sugar, salt, and shortening.
  2. Add the white wine and mix until it becomes a smooth dough.
  3. Roll dough into a ball and loosely wrap in plastic wrap. Let it stand for about 1 hour.
  4. Roll dough out 1/8 inch thick. Cut rolled dough into 5 x 5-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.
  5. Pour about 1-inch of canola oil into a medium, heavy bottom pot. Heat oil to 350° F.
  6. Using a pair of tongs to hold the edge of cannoli by the mold, submerge and fry the shell in the oil until crispy, 2 to 3 minutes.
  7. 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.
  8. Repeat with the remaining cannoli shells.
  9. Once cool, fill with desired cream filling.

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