Cannoli Filling and Shells

Pat Duran


This is another one of those recipes yellow with age- I think I got this from one of my friends who is Italian .Neapolitano -I don't know how to spell her last name - I think that is right.


★★★★★ 2 votes

25 servings
10 Min
25 Min
Deep Fry


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  • 1 3/4 c
    all purpose flour
  • 1/2 tsp
  • 2 Tbsp
    granulated sugar
  • 1 large
    whole egg plus another yolk
  • 2 Tbsp
    firm butter,cut into pieces-
  • 1/4 c
    dry white wine
  • 1 large
    egg white, slightly beaten - from the 1 yolk above
  • ·
    shortening for frying

  • 2 lb
    ricotta cheese
  • 1 1/2 c
    powdered sugar
  • 4 tsp
    almond or vanilla extract
  • 12 oz
    chocolate mini chips

How to Make Cannoli Filling and Shells


  1. Shells:
    Into a bowl, sift flour with salt and sugar. Make a hole in the center of mixture and place egg plus the extra yolk and butter in hole. Stir with a fork, working from center out to moisten flour mixture. Add wine, 1 Tablespoon at a time, until dough begins to cling together. Use hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out to 1/16 th inch thick and cut into 3 1/2 inch circles. Roll a circle into an oval and wrap around a metal or wooden form,sealing edge with some egg white. Fry in very hot deep fat about 1 minute until golden. Cool 5 seconds and remove from form. Repeat with all circles.
    Combine ingredients and fill a pastry bag with filling.(or heavy zip lock bag- cut hole in one corner). Then sprinkle them with powdered sugar.
    During the holidays I dip the ends in crushed candy canes or fill the cannoli with pistachio pudding.
    You can also stuff with anything you wish like- egg salad, tuna salad, crab salad, ice cream or pineapple fluff or any jello fluff. Tastes great filled with baked pumpkin custard whipped with Cool Whip, or just the pumpkin custard.

Printable Recipe Card

About Cannoli Filling and Shells

Main Ingredient: Sugar
Regional Style: Italian

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