CANNOLI SHELLS

Cannoli Shells image

These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.

Provided by Judy Peterson

Time 2h3m

Yield 24

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon ground cinnamon
¾ cup white wine
1 egg yolk, beaten
1 quart oil for frying

Steps:

In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g