Easy Cannoli Shells Recipe To Make

Easy Cannoli Shells Recipe To Make
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Here is an Easy Cannoli Shells Recipe that you can make at Home. Cannoli shells are one of the key components of the beloved Italian dessert known as cannoli. These shells are crispy, tube-shaped pastry shells that provide a delicious and crunchy contrast to the creamy filling inside.

Traditional cannoli shells are made from a simple dough consisting of flour, sugar, salt, butter, egg yolk, and white wine. The ingredients are combined to form a smooth and elastic dough, which is then rolled out thin and cut into circles. Each circle is wrapped around a cylindrical metal mold, with the edges sealed together using a bit of water. This shape ensures that the dough forms a hollow tube as it fries, creating the characteristic cannoli shell.

Once the shells are shaped, they are deep-fried until they turn golden brown and crispy. The frying process gives them a delightful crunch and enhances their flavor. After frying, the shells are removed from the oil and drained to remove any excess oil. They are then allowed to cool completely before the metal molds are gently slid out, leaving behind the hollow shells.

Cannoli shells are usually small to medium-sized, ranging from around 4 to 5 inches in length. Their diameter may vary depending on personal preference or the size of the cannoli molds used. The shells have a delicate, flaky texture that shatters when you bite into them, revealing the creamy filling within.

These shells act as a vessel for various types of fillings, the most traditional being a sweetened ricotta cheese filling. Other popular fillings include mascarpone cheese, chocolate, or even pistachio cream. The filling is typically piped into the shells just before serving to preserve the crispness of the shells. So, here’s a recipe for cannoli shells:

Ingredients:

  • 2 cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 1/4 teaspoon of salt
  • 2 tablespoons of unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup of grape juice+1 tbsp of vinegar
  • Vegetable oil, for frying
  • Cannoli molds (metal tubes)

Instructions:

  1. Firstly, in a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg yolk and 1/2 cup of grape juice+1 tbsp of vinegar. Then, pour the mixture into the dry ingredients and stir until the dough starts to come together.
  3. Transfer the dough to a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
  4. After the dough has rested, divide it into two portions. Keep one portion covered while working with the other. Roll out the dough on a lightly floured surface until it’s about 1/8 inch thick. Then, use a round cutter or a glass to cut out circles from the rolled dough. The size of the circles will depend on the size of your cannoli molds, but aim for circles that are about 4 to 5 inches in diameter.
  5. Wrap each circle of dough around a cannoli mold, overlapping the edges slightly. Moisten the overlapping edge with a bit of water and press to seal. Repeat with the remaining dough.
  6. In a large, deep pot, heat vegetable oil to about 350°F (175°C). You’ll need enough oil to fully submerge the cannoli shells.
  7. Then, carefully lower a few cannoli molds into the hot oil, making sure not to overcrowd the pot. Fry the shells for about 2-3 minutes, or until golden brown and crispy.
  8. Use tongs or a slotted spoon to remove the fried shells from the oil, allowing any excess oil to drip off. Place them on a paper towel-lined plate or wire rack to cool.
  9. Once the shells have cooled completely, carefully slide the molds out of the shells. The shells are now ready to be filled with your favorite cannoli filling, such as ricotta cheese or a sweetened cream filling.
  10. Finally, repeat the frying process with the remaining shells until all the dough is used.
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Note:

It’s important to fry the cannoli shells just before serving, as they can become soggy if left sitting for too long. Fill them with your desired filling shortly before serving to ensure they stay crispy.

Enjoy your homemade cannoli shells!

Admin.akhirhadat

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