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Homemade Cocoa Cannoli Shells Recipe

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This recipe details how to make classic Italian cannoli shells with a rich and slightly sweet dough, rolled thin and fried to crispy perfection. Featuring ingredients like all-purpose flour, cocoa powder, and Marsala wine, these shells are ideal for filling with your favorite creamy fillings to create authentic cannoli desserts.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125 grams) all-purpose flour
  • 1 tablespoon (12 grams) sugar
  • 1 teaspoon (5 grams) cocoa powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 ½ tablespoons (21 grams) butter, salted or unsalted
  • 1 teaspoon (5mls) white wine vinegar
  • ¼ cup (60mls) sweet or dry Marsala wine or dry white wine
  • 1 egg white

Frying Oil

  • 6 cups oil for frying, sunflower or peanut oil recommended

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, mix together the all-purpose flour, sugar, cocoa powder, and salt. Use your fingertips to rub the butter into these dry ingredients until the mixture resembles coarse crumbs.
  2. Make the Dough: Create a well in the center of the mixture and stir in the white wine vinegar and enough Marsala wine to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour or overnight to rest.
  3. Roll the Dough (By Hand): Cut the dough into two pieces, keeping the unused piece covered to prevent drying. Lightly flour a large surface and roll one piece of dough out thinly, aiming for 1/16 to 1/8 inch thickness.
  4. Roll the Dough (With Pasta Machine): Alternatively, divide the dough into four pieces and keep covered. Lightly flour the pasta machine rollers and work surface. Flatten the dough slightly by hand or with a rolling pin, then feed it through the pasta machine on the widest setting. Fold into thirds and repeat feeding through until the dough is smooth, approximately 6–8 times, adding flour to prevent sticking. Then gradually reduce the roller thickness until the dough is rolled out to about 2-3 millimeters (#5 setting).
  5. Cut and Shape: Using a 4-inch (10cm) round cookie cutter, cut rounds from the rolled dough and slightly elongate each piece into an oval shape. Wrap each piece around a cannoli tube, sealing the edge with a dab of egg white. Keep wrapped shells covered to prevent drying.
  6. Fry the Cannoli Shells: Heat 6 cups of sunflower or peanut oil to 350°F (175°C) in a deep fryer or large pot. Fry the shaped shells on their tubes until golden and crisp, about 2-3 minutes, turning as needed. Remove carefully and drain on paper towels. Allow to cool before sliding off the tubes and filling.

Notes

  • Chilling the dough before rolling helps it relax and results in more tender shells.
  • If the dough tears while rolling, simply fold and roll again to smooth it out.
  • Use egg white to seal the cannoli shells tightly to prevent them from unrolling during frying.
  • Maintain oil temperature at 350°F (175°C) to ensure even frying and avoid greasy shells.
  • Let fried shells cool completely before filling to maintain crispness.

Keywords: cannoli shells, Italian dessert, fried pastry, homemade cannoli, Marsala wine dough

Find it online: https://mixitwitjoe.com/homemade-cocoa-cannoli-shells-recipe/