Cannoli Made at Home
Making homemade Cannoli is a labor of love and the end result is a true pleasure. With the flaky, crispy shells and creamy filling, there are few desserts more incredible. Cannoli from scratch may not something that can be whipped up quickly, but hopefully, I’ve come up with ways to make the process quicker and easier than you’ve seen before.
How to Make Cannoli Shells
To make the dough for the shells quicker, I used a food processor. The process is very similar to making pie crust. You start with mixing together flour, cinnamon, cocoa powder, sugar, and salt. Next, sprinkle in lemon juice and cold white wine and pulse with each addition until the dough just barely begins to hold together. You know that the mixture is ready if when you pinch some together with your fingers and it holds together. Next add cubed, cold butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large breadcrumbs. Pour the dough onto a floured surface and knead until smooth. Then wrap in plastic wrap and let rest in the fridge for at least an hour. Once the dough is rested, it’s ready to roll.
The Best Way to Roll Cannoli Dough
The first time I made cannoli shells I rolled it out by hand, but it was too thick and didn’t bubble when fried. In the end, I found running the dough through a pasta maker got the dough nice and thin (plus it was a lot quicker). For a good guide on doing this see this video on YouTube. Start on the thickest setting and end with it on it’s 2nd to the thinnest setting (which is a bit thicker than she did in the video).
How to Fry Cannoli Shells
In a large pot with a heavy bottom, start heating either shortening or the vegetable oil of your choice to 380 degrees F.
How to make Cannoli Cream
How to Assemble Cannoli
Can you make cannoli filling in advance?
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