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“When I moved, it was much to my dismay that I discovered no one here even knew what a cannoli was! This recipe I got with my cannoli tubes when I couldn't stand it any more and needed to make some.”
READY IN:
2hrs 35mins
SERVES:
6-8
YIELD:
8 cannoli
UNITS:
US

Ingredients Nutrition

Directions

  1. For pastry, cut shortening into flour mixture until it resembles coarse crumbs.
  2. Fold in sugar and cinnamon.
  3. gradually add wine, a few drops at a time.
  4. Add egg.
  5. Mix until pastry holds together ( a few extra drops of wine may be needed(.
  6. Form into a ball, cover and refrigerate 1 to 2 hours.
  7. Divide dough into quarters.
  8. On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime). Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.
  9. Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.
  10. Deep fry in 2' deep olive oil. Remove when golden brown, drain and cool.
  11. Mix together filling ingredients, spoon into a plastic zippered bag. Cut off a corner and squeeze into shells.
  12. Garnish as desired.

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