Cannoli Shell Recipe: A Step-by-Step Guide to Crispy, Delicious Perfection
Are you ready to embark on a culinary adventure? This comprehensive guide will walk you through making homemade cannoli shells, achieving that perfectly crispy, golden-brown texture that elevates this classic Italian dessert to new heights. Forget store-bought; these shells will be the star of your next dessert spread.
Ingredients You'll Need:
This recipe yields approximately 12 cannoli shells. Adjust quantities as needed for a larger batch.
- 2 cups all-purpose flour: The foundation of our crispy shells. Using a good quality flour makes a difference!
- 1/2 teaspoon salt: Enhances the overall flavor profile. Don't skip it!
- 1/4 cup (1/2 stick) unsalted butter, chilled and cubed: Adds richness and flakiness. Cold butter is key to a tender crust.
- 1/2 cup dry white wine: Adds structure and a subtle hint of flavor. You can also substitute with water, but wine is preferred.
- 2 large eggs: Binds the dough together and adds richness.
- Vegetable oil, for frying: This is crucial for achieving that perfect golden-brown crispiness.
Equipment You'll Need:
- Large mixing bowl: To combine the dry and wet ingredients.
- Pastry blender or fork: To cut in the butter.
- Clean work surface: For rolling out the dough.
- Rolling pin: To roll the dough to the desired thickness.
- Cannoli tubes: These can be purchased online or at specialty kitchen stores. They come in various sizes; choose what you prefer.
- Large, heavy-bottomed pot: For deep frying.
- Paper towels: For draining the excess oil.
- Baking sheet: For cooling the cannoli shells.
Step-by-Step Instructions:
Making the Dough:
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled, cubed butter and use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the wine and eggs: Gradually add the white wine, mixing gently until the dough starts to come together. Then, incorporate the eggs one at a time, mixing until just combined. Don’t overmix!
- Form the dough: Turn the dough out onto a lightly floured surface and knead gently for a minute or two, just until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in more tender shells.
Shaping and Frying the Shells:
- Roll out the dough: On a lightly floured surface, roll out the dough very thinly, about 1/16th of an inch thick.
- Cut circles: Using a 4-inch cookie cutter or a knife, cut out circles of dough.
- Wrap around tubes: Wrap each circle tightly around a cannoli tube, overlapping the edges slightly. Press firmly to seal.
- Fry the shells: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 375°F (190°C). Carefully add a few cannoli tubes at a time, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and crispy.
- Drain and cool: Remove the shells with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Carefully remove the cannoli tubes while the shells are still warm and slightly pliable. Allow the shells to cool completely on a baking sheet.
Filling Your Cannoli Shells:
Once the shells are cool, fill them with your favorite cannoli cream! Classic ricotta filling is always a winner, but feel free to get creative. Dust with powdered sugar for an extra touch of sweetness.
Tips for Cannoli Success:
- Don’t overmix the dough: Overmixing will develop the gluten and make the shells tough.
- Keep the butter cold: This is crucial for flakiness.
- Don’t overcrowd the pot: This will lower the oil temperature and result in soggy shells.
- Fry at the right temperature: Using a thermometer will ensure even cooking and crispiness.
Now you have everything you need to make delicious, homemade cannoli shells. Enjoy the process and savor the results! Remember to share your beautiful creations on social media and tag us! Happy baking!
