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Cannoli Shells - 1

Courses: Dessert
Serves: 18 people

Recipe Ingredients

1 cup 62g / 2.2ozFlour
1/4 teaspoon 1.3mlSalt
2 1/4 teaspoons 11mlSugar
1 tablespoon 15mlButter or margarine
1/3 cup 78mlWhite wine
  Vegetable oil for frying

Recipe Instructions

Place the flour in a mound on a pastry board or counter. Make a well in the center, and put in the salt, sugar, and dabs of the soft butter. Add the wine, and with a fork start stirring in the center. Keep on until most of the flour has been absorbed, and you have a paste you can work with your hands.

Knead the paste until it is smooth and has picked up almost all the remaining flour. Roll it out no thicker than a noodle, and cut it into 3-1/2 x 3-1/2" squares, if you are using 5-inch long, 1-inch diameter cannoli forms. The diagonal of the squares should not be longer than the forms, so adjust the size of the squares to the length of the forms.

Place the cannoli forms diagonally on the squares. Wrap the pastry around the form, 1 corner over the other, and press the corners to hold them together. If the corners don't stick with pressure, moisten a finger with water, apply it to the contact point, and press again.

Cover the bottom of a frying pan with about 3/4 inch of vegetable oil and heat it to 375 deg. If you don't have a thermometer, drop a bit of dough in. If it immediately starts to blister and turn a toast color, the temperature is right. Because cannoli cook very fast and swell in size during the process, you may find 3 is a good number to cook at a time. Put them in the hot oil, turning them carefully when one side is done. Remove them as soon as they have become crisp, a uniform toast color, and rather blistered all round.

The forms, naturally, get terribly hot: a pointed pliers is the easiest tool with which to lift them out of the pan. Hold the form with the pliers and give a gentle push with a fork to slip the fried cannolo off the form. Drain the cannoli on paper towels. Put the forms aside to cool.

When cooled, rewrap, and continue frying until all are done. If you want to work very quickly, have about 18 forms on hand (which is approximately what this recipe makes) all wrapped and ready before you begin frying.

Notes: Cannoli, when cooked and left unfilled, will keep crisp a day or so in a tin or a dry place. This recipe scales well. If you are kneading and rolling on a pasta machine, which is ideal for this particular dough, start at the highest number and bring it down to #3.

Source:
Emeril Lagasse

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