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Cannoli dough classic

Classic cannoli shells recipe

Dough Eggs Sugar

Cannoli shell prep

Debic's Culinary Team

Debic

Ingredients

250 g flour 00 160 w

30 g lard or sunflower oil

6 g cocoa power

50 g egg yolk

10 g white vinegar

80 g marsala wine

1 g salt

30 g sugar

20 g whole egg

1 l sunflower oil

Preparation

Knead all the ingredients in a mixer until you obtain a smooth, compact dough.

Leave the mixture to rest in the refrigerator, well covered, for at least 4 hours.

After this time, roll out the dough for the first time to a thickness of about 2 mm and leave to rest for about 5 minutes, then repeat the operation, rolling the dough out again to a thickness of 2 mm.

Using a pastry cutter, cut out 10 cm squares and wrap them around the cannoli mold.

Use the eggs to seal the edges; this will prevent the cannoli from opening during frying.

Fry in oil at 180°C for about 5 minutes until evenly browned.

Assembly

Once ready, remove from the pan and store in a dry place until ready to use.

Finishing touch

Tips & tricks

For the best results, fill the cannoli with Debic’s dessert products and allow them to firm up briefly in the refrigerator. You can also keep the filling in a piping bag so you can fill the cannoli à la minute. Keep in mind that cannoli shells can become soft if they sit in the refrigerator for too long.

Store the cannoli shells in an airtight container with silica gel, or freeze the shells immediately.

Use a pasta machine to roll out the dough evenly.

Dough Eggs Sugar

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