SICILIAN CANNOLI SHELLS

Sicilian Cannoli Shells

These are darker in color, the Italian  Shells are lighter, as they do not contain the Cocoa Powder in them that these do….. I done both today to show you the difference in color

you can plainly see the difference in color.. they taste different as well. both taste good, but the cocoa I will say is harder to roll out.. more delicate a dough.

Ingredients

1 1/2 c flour

2 Tbsp Butter

Tbsp sugar

tsp cocoa

1/2 tsp cinnamon

6-7 Tbsp Limoncello (Italian Lemon Vodka)  or Plain lemon juice

mix dry ingredients

cut in butter with pastry cutter

add lemon

take mixture and put on clear plastic wrap will look crumbly but that is normal..

wrap tightly into ball.

. put into fridge to lt rest for at least 45 minutes so fats will come together making it easier to work with.

when ready … take out of fridge

cut into 4ths

take one of the 4ths and place on a floured surface

put rest in fridge.

roll out very thin and cut into rounds (or squares your preference really) ( I used a wide mouth canning ring)

take and roll onto your cannoli forms

brushing  with egg white or water, the  ends so they will stick.. then press with fingers to secure.

Have your oil heated to at least 375 but make sure you don’t let it get overly hot.. start turning the heat down a bit once oil gets ready.

can use lard instead of oil, makes a very crispy tasty shell.. either is fine.

put cannoli shells one at a time in basket and drop into oil for about 1 minute.. you want it done and very crisp but not burnt.

take out and let sit on paper towel or old dish towel

let cool, and be very careful not to break shell as you remove from form (I used the back of an ice cream scoop to pound the peg and loosen up the cannoli)

At this point you can put shells in a sealed plastic container for a day or two before filling if desired.. one tip.. the shells are SUPPOSED to be able to keep up to two days if put in a air tight container with a paper towel for moisture.. but ….. I think they are best eaten as soon as they come off the deep fryer.. they lose their CRISP.. and like any good FRIED FOOD fresh is always better.. =)

when ready to enjoy.. just fill the cannoli on each end with filling and powdered sugar on top.