Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour ((plus a little more to dust work surface))
  • 2 Tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted butter (cold & cubed, divided)
  • 2 large eggs (beaten, divided)
  • 1/2 cup Marsala wine ((or dry white wine))
  • Vegetable oil ((for frying))

Instruction

  • In a large mixing bowl, whisk together the flour, brown sugar, and salt.
  • Add cold cubed butter to flour mixture. With pastry cutter or your hands, work butter into flour mixture until it becomes crumbly.
  • Add the marsala wine and 1 beaten egg and stir until well combined and dough comes together.
  • Form dough into flat disc and wrap in plastic wrap. Refrigerate for at least one hour.
  • Place about a quarter to a half of the dough on lightly floured work surface (leave remaining dough in fridge until ready to use). Roll dough with rolling pin until thin (about 1/4-inch thick or less).
  • Using a floured 4-inch round cookie or biscuit cutter, cut out dough into circles. Repeat rolling and cutting with remaining dough.
  • Wrap one dough round around a metal cannoli tube one at a time. Seal the overlapping dough edge with remaining beaten egg and press dough together gently to seal.
  • Fill large heavy pot or dutch oven with a few inches of vegetable oil and heat over medium-high heat to 365 degrees F.
  • Using long tongs or a metal spider strainer, place dough wrapped molds in hot oil and fry about 3 minutes or until golden brown. Only add a few at a time, and turn molds over halfway through cooking as needed. Be careful to not overcrowd pan and maintain oil temperature.
  • Remove shells from oil with tongs or spider and place on paper towel lined surface to cool. Repeat frying with remaining shells.
  • When shells are cool, remove molds from pastry shells by gently squeezing molds and very gently twisting shells until they slip off of molds.
  • Make sure shells are cooled completely before adding filling of choice.