I love cannoli. My favourite sweets. Since these are rare and expensive, I made my own! Everything's better homemade. Delicious chocolate chip ricotta in my Air Fryer Cannoli. Classic cannoli filling is creamy and shell-friendly. My pistachio-filled cannoli were special.
Add small butter chunks to the flour mixture. Make lumpy breadcrumbs by mixing. You can use a food processor, stand mixer, or hand to rub the butter into the flour.
2
Stir in the egg and marsala wine until a rough dough forms. If it needs more liquid, add a splash more marsala wine and mix until combined. Take care not to overmix the dough.
3
After it forms a rough dough, pour it out and hand-knead it on floured surface. Make smooth dough. Plastic wrap a round shape. Leave on counter for 2 hours.
4
After two hours, add enough frying oil to the saucepan to be at least 4 inches deep. Let vegetable oil slowly reach 350°F /180°C on medium-low heat. Frequent temperature checks may be needed to fry at the right temperature.
5
Cut circles with a round cookie cutter after rolling the dough thinly. Larger circles make longer cannoli shells, while smaller circles make shorter ones. Before rolling, place the circles on a parchment-lined baking sheet.
6
Wrap first cannoli tubes in dough. Packs of six are common. You'll have oil when the first ones are 'dressed' Carefully drop 2–3 cannoli shells into the hot oil with a metal slotted spoon or other heatproof utensil. They should bubble. I do 2–3 to avoid burning.
7
Great cannoli shells are golden brown, flaky, and covered in bubbles!