|The results of my family cannoli shell recipe.|
Our beloved family cannoli shell recipe, however, is old and cryptic. It's written on a decades-old index card that's set to crumble any day now, and it's not in English . . . it's in Mom-code: written by Mom not as a recipe, but as a memory aid. It omits crucial steps, presents them out of order, and cryptically lists ingredients. Figuring it out each year results in a few good laughs . . . and a few mishaps.
|I dipped the end of the cannoli shell into walnuts and chocolate chips.|
If you'd like to make a mini cannoli shell recipe, there's no big secret. Just use the recipe below and roll out less dough so that it covers less of the cannoli form when you wrap it around. This creates a perfect mini cannolli. I've made several hundred mini cannoli shells, each about 2 inches long, using this technique.
|Cannoli cut in half to show the filling, which includes chocolate chips.|
Cannoli Shell Recipe
4 c. flour (17 oz, if you have a scale)
1/4 c. shortening
- Measure ingredients, lightly oil the cannoli forms, and then set up the frying station. Start heating the oil, and keep an eye on the temperature as you mix the dough. Bring the oil to 350F.
- Cut shortening into flour until it is pea-sized or smaller using a pastry blender, then add sugar and cinnamon. Mix.
- Make a well in the center of the mixture and add vinegar, 1 whole egg and 2 egg yolks. Mix until fully incorporated - it should be a little dry - and then knead briefly.
- Tear off a section (maybe about a quarter of the total dough) and roll into rope. Tear a few walnut-sized pieces off the rope and, using a rolling pin, roll them out into thin ovals slightly less than the length of the cannoli form and just large enough to wrap around the cannoli form and slightly overlap. Don't make the ovals paper thin or else the finished shells will be weak, and will collapse when bitten into. As mentioned earlier, if you'd like to make mini cannoli, just make a smaller oval that only covers about half of the length of the cannoli form.
- Wrap each oval around a cannoli form. Lightly beat the egg whites you've set aside, and where the edges of the oval overlap, glue the dough to itself using a dab of egg white.
- Once all of your cannoli forms are wrapped in raw dough and the oil has reached 350F, lay paper towels out on a tray or counter top near the pot, and carefully lower two or three dough-wrapped cannoli forms into the pot of oil (or place them in the deep fryer). When the shells are golden brown (this only takes a few minutes, so watch closely), remove them from the oil and place them on paper towels. Continue with remaining cannoli forms.
- Once cool to the touch, gently slide the cannoli shells off of the forms. Twist the form to loosen it, if needed. If the shells look white inside, it means that the outside cooked too quickly, and you should lower the temperature of the oil so that they cook more evenly.
- Continue rolling out and wrapping the rest of dough until all shells have been made.
- Once all shells are completely cooled, you can store them in Ziploc bags in the freezer until ready to use. If you store them in open air or at room temperature, the humid air might make the shells soggy or stale.
|cannoli shell recipe|
- If ricotta is watery, drain it first.
- Mix ricotta, vanilla, 3 cups powdered sugar, ground cinnamon, and freshly grated orange peel. The cannoli filling will be easier to work with if you let it cool in the refrigerator for at least 1 hour. You can also store it in the refrigerator for up to 2 days.
- You can refrigerate the filling until you need it, but no more than 3 or 4 days. You can also keep the shells in an airtight ziplock bag at room temperature until needed!
- If desired, mix mini chocolate chips to the filling right before filling the cannoli shells. It's best to add them right before filling the shells, because if you let them sit in the filling overnight, they'll get soggy.
- Use a pastry bag or a large plastic Ziploc bag with a corner cut off to pipe the filling into the cannoli shells. Fill shells shortly before serving to avoid soggy cannoli.
- If desired, dip the ends of each cannoli in walnuts and/or chocolate chips.
- Dust with powdered sugar, and serve.
|I dipped the end of each cannoli shell in melted chocolate.|
Hope you like this one,