Cannoli Shells

Recipe View 5 mins In a medium bowl, whisk together the flour, sugar, and cinnamon. Gradually add the white wine, mixing with a fork until a dough forms. (5 minutes)

Recipe View 15 mins Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10-15 minutes. This step is crucial for achieving a crisp shell.

Recipe View 2 hrs Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll out. (2 hours)

Recipe View 5 mins Heat 1 inch of oil in a deep, heavy-bottomed pot or skillet to 365°F (180°C). Use a candy thermometer to ensure accurate temperature control.

Recipe View 10 mins On a lightly floured surface, roll out 1/3 of the dough at a time to about 1/16 inch thickness – almost paper-thin. Keep the remaining dough covered to prevent it from drying out.

Recipe View 10 mins Cut the dough into 5-inch circles using a cookie cutter or pastry wheel. (10 minutes)

Recipe View 2 mins Wrap each circle around a cannoli form (metal or wooden). Moisten the edge of the dough with beaten egg yolk and press to seal firmly. Ensure a tight seal to prevent the cannoli from opening during frying.

Recipe View 5 mins Carefully fry 2 or 3 cannoli shells at a time until golden brown and crispy, about 1-2 minutes per side. (5 minutes per batch)

Recipe View 2 mins Remove the fried shells with tongs and place them on paper towels to drain excess oil. (2 minutes)

Recipe View While the shells are still hot (but cool enough to handle), carefully remove them from the cannoli forms. If they stick, gently tap the form on the counter. Let the shells cool completely on a wire rack before filling.