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Nutrition Facts
Serving Size 1 (654g) Recipe makes 1 servings
Calories 1436
Calories from Fat 271		(18%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 16.5g	82%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 272mg		90%
Sodium 1470mg		61%
Potassium 655mg		18%
Total Carbohydrate 200.8g		66%
	Dietary Fiber 5.9g	23%
	Sugars 28.7g
Protein 32.9g		65%
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Cannoli Shells

Recipe #169279 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chabear01
May 23, 2006

I found this recipe on Cooks.com while trying to find one to make Queenkungfu's Cannoli Cannoli. If you do not have a cannoli form a dowel can be used instead. Shells can be made 1-2 days ahead and covered and stored at room temperature. DO NOT fill cannoli until approximately 1 hour prior to serving as they go stale easily. Servings and prep time are questimates until I make these...I will revise at that time.

SERVES 1 , 6 shell (change servings and units)

Ingredients

1 3/4 cups flour, unsifted
1/2 teaspoon salt
2 tablespoons granulated sugar
1 egg
2 tablespoons butter, firm and cut into small pieces
1/4 cup marsala
1 egg white, slightly beaten

Directions

1
Sift Flour with salt and granulated sugar. Make a well in the center. In it place egg and butter. Stir with a fork, working from the center out, to moisten flour mixture. Add wine, tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes.
2
Roll dough out onto floured board about 1/4 inch. Cut into 3 1/2 inch circles. Roll with rolling pin into ovals. Wrap around cannoli forms (or dowels). Seal edge with egg white. Turn out ends of dough to flair slightly. Fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling.