Recipe: Classic Sicilian Cannoli Shells



Recipe Preparation

  1. Combine flour, sugar, cocoa powder, cinnamon and salt. 
  2. Add Marsala wine and oil; beat on medium speed until dough comes together. 
  3. Hand-knead the dough on a lightly floured work surface until smooth and elastic (about 15 minutes).
  4. Wrap in plastic and rest for 30 minutes.
  5. Divide the dough into 4 pieces and put it through the widest setting of a pasta machine (keep remaining pieces covered). 
  6. Continue passing through narrow settings until it is the thickness of a dime. 
  7. Lay on a floured work surface. 
  8. Cut rounds with a 3¼” cutter. 
  9. Gather scraps and reroll.
  10. Pour enough oil into a large heavy saucepan to come up about 4” up the side. 
  11. Heat over medium heat until the deep-fry thermometer registers 380°F.
  12. Wrap each round of dough around a 3¾” long cannoli form.
  13. Seal with a dab of egg white. 
  14. Work in batches of 3 or 4 and fry until golden (about 1 minute.)
  15. Transfer to a paper towel and let cool for 5 minutes. 
  16. Slide out the forms and let the shells cool. 
  17. Continue frying until all dough is used. 
  18. Melt the chocolate in a heat-proof bowl set over a pan of simmering water. 
  19. Dip one end of each cannoli shell into the chocolate and then into the pistachio crumbles. 
  20. Set on parchment paper for 15 minutes.

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