Why do my cannoli shells crack or shatter when frying?

Dough that's too dry or not rested enough will crack. Ensure your dough reaches the correct consistency with Marsala wine and cold water, and let it rest before rolling and frying at 350°F.

Can I make the shells ahead of time?

Yes. Fried cannoli shells store in an airtight container at room temperature for up to 3 days. Do not fill until ready to serve, as shells absorb moisture and lose crispness.

What is the best oil temperature for frying cannoli shells?

Maintain 350°F (175°C) for even browning and bubbly texture. Too cool and they'll be greasy; too hot and they'll brown before cooking through.

Can I substitute the Marsala wine?

Dry sherry or white wine can replace Marsala, though flavor will shift slightly. Use equal volume and maintain the same dough hydration.

Why is vegetable shortening used instead of butter?

Shortening has a higher melting point and creates a flakier, crisper shell. Butter contains water and will produce a denser, less bubbly texture.

Sicilian Cannoli Shells (Crispy & Bubbly)

Name: Sicilian Cannoli Shells (Crispy & Bubbly)
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 18 servings
Cuisine: Italian
Ingredients: 1 cup 00 flour; 1 tbsp sugar; 1/4 tsp cinnamon; 1 pinch kosher salt; 2 tbsp cold vegetable shortening; 1 large egg, separated; 1/4 cup Marsala wine; 1 splash cold water; 4 cups vegetable oil, for frying; Sheep's milk ricotta filling, for serving; Chopped pistachios, for garnish; Mini chocolate chips, for garnish; Powdered sugar, for dusting

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Sicilian Cannoli Shells (Crispy & Bubbly) | CookOS

Ingredients

1 cup 00 flour
1 tbsp sugar
1/4 tsp cinnamon
1 pinch kosher salt
2 tbsp cold vegetable shortening
1 large egg, separated
1/4 cup Marsala wine
1 splash cold water
4 cups vegetable oil, for frying
Sheep's milk ricotta filling, for servingoptional
Chopped pistachios, for garnishoptional
Mini chocolate chips, for garnishoptional
Powdered sugar, for dustingoptional

13 Ingredients

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Instructions

1
In the bowl of a stand mixer, combine the 00 flour, sugar, cinnamon, and kosher salt.
2
Add the cold vegetable shortening. Using your hands, rub the shortening into the flour mixture until it becomes crumbly.
3
Separate an egg, adding the yolk to the flour mixture. Reserve the egg white in a small bowl for later.
4
Fit the stand mixer with the dough hook. On a low speed, slowly stream in the Marsala wine.
5
If the dough is too dry, add a small splash of cold water, just enough to help it come together into a ball.
6
Knead the dough on low speed for 6-7 minutes, until it's silky smooth.
7
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour.
8
Unwrap the dough. Using a pasta roller attachment, feed the dough through, working your way to setting #6, until the dough is 1/16-inch thick.
9
Use a round cutter to cut out circles from the sheet of dough.
10
Lightly whisk the reserved egg white.
11
Wrap a dough circle around a cannoli tube mold. Brush one edge with the egg white and press to seal.
12
In a heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil to 360-375°F (182-190°C).
13
Carefully lower the shells into the hot oil and fry until golden brown and bubbly, turning as needed.
14
Remove the fried shells from the oil and let them drain on a wire rack. Once cool enough to handle, carefully slide the metal tube out.
15
When the shells are completely cool, pipe in your ricotta filling from both ends.
16
Dip the ends in your desired garnishes, such as chopped pistachios or mini chocolate chips, and dust with powdered sugar before serving.