Cannoli Shells

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup dry Marsala wine
• 1 tablespoon white vinegar
• 1 large egg white, beaten
• 4 cups vegetable oil, for frying
• 2 tablespoons all-purpose flour, for dusting

Method

1. 1

   In a large bowl, whisk together the flour, sugar, salt, and cinnamon.

2. 2

   Cut the cold butter into the flour mixture with a fork or your fingers until the mixture resembles coarse crumbs.

3. 3

   Add the egg, Marsala wine, and vinegar to the flour mixture. Stir with a fork until a rough dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
5. 5

   Wrap the dough tightly in plastic wrap and let it rest at room temperature.

6. 6

   Divide the dough into 12 equal pieces. Working with one piece at a time, roll it out on a lightly floured surface into a thin oval, about 1/16 inch thick.

7. 7

   Wrap each dough oval loosely around a metal cannoli tube, overlapping the edges slightly, and seal the seam with a dab of beaten egg white.

8. 8

   Pour the vegetable oil into a 6-quart saucepan to a depth of 2 inches and heat over medium heat to 350°F.

   10:00 · Heat oil to 350°F
9. 9

   Fry the shells 2 to 3 at a time, turning occasionally with tongs, until golden brown and blistered, 2 to 3 minutes per batch.

   2:00 · Fry shells
10. 10

    Remove the shells with tongs and drain on paper towels. Let cool for 1 minute before carefully sliding the metal tube out of the center.

11. 11

    Let the shells cool completely to room temperature before filling or storing.