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Homemade Cannoli Shells

Homemade cannoli shells are a delightful treat that make for the perfect dessert. They are crispy, crunchy, and provide a wonderful base for sweet fillings like ricotta or chocolate. Making cannoli shells from scratch may seem intimidating, but with this simple recipe, you will be able to impress your friends and family in no time!

Why Make This Recipe

Creating your own cannoli shells allows you to control the ingredients and flavors. Store-bought options can be convenient, but they often lack the freshness and crunch that homemade versions offer. Once you try your own cannoli shells, you’ll notice the difference – they are so much more delicious! Plus, nothing beats the satisfaction of making dessert from scratch.

How to Make Homemade Cannoli Shells

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, cold
1 large egg yolk
1/3 cup marsala wine
Vegetable oil or other frying oil

Directions

In a food processor, pulse together the flour, sugar, and salt until combined.
Cut the cold butter into small pieces and sprinkle it over the mixture; pulse until it resembles coarse sand.
Add the egg yolk and marsala wine, then pulse until the dough starts to form clumps.
Knead the dough on a floured surface until smooth, then cover and let it rest for 30-60 minutes.
Heat the oil in a Dutch oven to 350-360°F.
Roll out the dough thinly and cut circles using a 4.5-inch biscuit cutter.
Wrap the circles around cannoli molds and seal them with egg white.
Fry the wrapped molds in hot oil until golden brown, then carefully remove the molds while warm.
Allow the shells to cool on a wire rack before filling with your desired mixture.

How to Serve Homemade Cannoli Shells

Homemade cannoli shells can be filled with your favorite fillings such as sweet ricotta cheese, chocolate chips, or even pastry cream. Once filled, you can dust them with powdered sugar and serve them on a beautiful plate. They make for a fantastic end to a meal or a special treat for gatherings.

How to Store Homemade Cannoli Shells

These shells are best enjoyed fresh. If you have leftovers, find a cool, dry place to store them in an airtight container. Avoid filling them until you are ready to serve, as they can become soggy over time. The unfilled shells can last for a few days, but for optimal crunchiness, it’s best to consume them within a day or two.

Tips to Make Homemade Cannoli Shells

Ensure your dough is thin enough when rolling it out; thick shells won’t achieve the desired crispiness.
Keep the oil temperature consistent during frying for even cooking.
Make sure to seal the edges of the cannoli shells well to prevent them from opening while frying.

Variation

You can experiment with flavored shells by adding cocoa powder to the dough for chocolate cannoli or by incorporating cinnamon for a spiced flavor.

FAQs

1. Can I use a different type of wine?
Yes, if you don’t have marsala wine, you can use white wine or even a splash of vinegar for acidity.

2. How do I know when the oil is hot enough for frying?
You can test if the oil is ready by dropping a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

3. Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 24 hours before using it. Just remember to let it come to room temperature before rolling it out.

In conclusion, homemade cannoli shells are not only delicious but also a fun project to undertake. With these simple steps, you can create something special that everyone will enjoy!