On Line Cookbook
Cannolis - Cannoli Shells
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Italian pastry shells to hold filling.

Source:
Sonia719

Serves/Makes:24

Ingredients
  • 2 cups (475 ml) flour
  • 1/4 tsp (1 ml). salt
  • 1/4 cup (60 ml) sugar
  • 2 tbsp (30 ml) butter
  • 2 eggs
  • 1 tbsp (15 ml) white vingar
  • 1 tbsp (15 ml) water
  • 1 egg yolk
  • vegetable oil for frying
Preparation
  • Sift flour, salt and sugar together in a bowl.
  • Cut in butter until mixture is coarse.
  • In a small bowl, combine the 2 eggs, vinegar and water and blend well.
  • Add to flour mixture and mix well with a fork until smooth.
  • Turn on to a floured board.
  • Divide dough in 24 pieces.
  • Roll each piece in a 5 inch round shape about 1/8 inch thick.
  • Roll each around a cannoli tube to fit tightly (Cannoli tubes are metal tubes about 4 incles long and about an inch in diameter).
  • Seal edges with slightly beaten egg yolk.
  • Heat oil in a heavy sauce pan to 375 degrees (200 C.).
  • Fry (do not remove from the tubes when frying)turning occasionally, until golden brown about 3 to 4 minutes.
  • Remove from oil with a spoon and drain on paper towels.
  • Cool slightly before removing from the tubes.
  • Fill with the cannoli filling when shells are completely cooled.
Comments
See recipe for cannoli filling.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.