Description
Authentic Sicilian-style cannoli shells with a crisp, bubbly texture and a hint of Marsala wine. Perfect for filling with sweet ricotta cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cubed
- 1/3 cup Marsala wine
- 2–3 tbsp water (as needed)
- Vegetable oil for frying
Instructions
- Whisk together flour, sugar, cinnamon, and salt in a large bowl.
- Cut in cold butter using a pastry cutter or fingers until coarse crumbs form.
- Stir in Marsala wine and water until a dough ball forms; do not over-mix.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Roll dough on a floured surface until very thin (nearly translucent).
- Cut circles and wrap tightly around cannoli molds, sealing the seams.
- Fry in 350F oil for about 2 minutes per side until golden and bubbly.
- Drain on paper towels and cool completely on the molds before removing.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian