Cannoli is actually pretty easy to make. It will take some time but I am sure many of you can make your own cannoli and surprise your family and friends during tea time.
Before you jump into this, please purchase some cannoli tubes. I bought mine from Amazon.
Recipe (20 shells)
- 3 cups All-purpose flour
- 1/4 cup Sugar
- 1/4 tsp Ground Cinnamon
- 3 tbsp Shortening, cut into pea-sized
- 1/8 tsp Salt
- 1 egg
- 1 egg yolk
- 1/2 cup Sweet Marsala wine
- 1 tbsp Distilled white vinegar
- 2 tbsp Water
- 1 Egg white
- Cooking oil, for deep frying
- In a mixing bowl, mix the dry ingredients well.
- Add in shortening. Mix well.
- Make a well in the middle of the bowl. Add in egg, egg yolk, Marsala wine, white vinegar and water. Mix well with a spatula.
- When the dough starts to forms, use hands to knead for about 10 minutes. Add some water if dough is too dry.
- Return the dough into the bowl. Wrap dough with cling wrap and refrigerate for 1-2 hours.
- Divide the rested dough into 4. Roll each dough with a rolling stick or a pasta maker. Make it as thin as possible. Paper thin if you can.
- Using a bowl or a cutter, cut rounds out from the rolled dough. Wrap a cut-out around cannoli tube and seal with egg white. Make sure it seals well.
- Heat oil in a deep fryer or big saucepan over medium-high heat.
- Fry the cannoli until they turn golden brown. You may need to use tongs to turn the tubes to get an even colour.
- Place the cooked cannoli on paper towels. Remove the cooled cannoli tubes.
- Store cannoli in air tight containers and use when necessary.
- 16 ounces Ricotta Cheese
- 1/2 cup Confectioner's sugar
- 1/2 tsp Almond Essence
- Toasted Almond nuts, chopped
- Confectioner's sugar, for dusting
- Mix the ingredients well with a whisk.
- Using a piping bag, pipe the filling into the shells.
- Sprinkle the ends with almonds.
- Dust confectioner's sugar over the cannoli.