Cannoli Shells, Mom's

Cannoli Shells, Mom's

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Megan Stewart


All Italian families know how to make Cannoli. There are also, even in the same families, multiple variations on them...this one is one of Mom's.


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Deep Fry


  • 3 c
    sifted flour
  • 1 Tbsp
  • 1/4 tsp
  • 3/4 c
    port wine
  • 1 medium
    egg yolk, slightly beaten
  • 1 can(s)
    oil or shortening for frying

How to Make Cannoli Shells, Mom's


  1. Sift flour and sugar with cinnamon onto a board. Make a well in center and fill with port wine. With fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 min, or until dough is smooth and stiff. If too moist and sticky, knead in a little more sifted flour. Refrigerate dough, covered, 2 hours. In dep fryer or heavy saucepan, slowly heat oil to 400 degrees on deep frying thermometer. Meanwhile, on lightly floured surface roll one third of dough to paper thinness. Making 16 inches around, cut into eight 5" circles. Wrap a circle loosely around a 6" long cannoli form, 1 inch in diameter. Seal with egg yolk. Gently drop forms, two at a time, into hot oil and fry 1 min or until browned on all sides. With tongs or slotted spoon, lift out of oil, drain on paper towels. Carefully remove forms. Continue until all dough is used.

Printable Recipe Card

About Cannoli Shells, Mom's

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Italian

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