It was Micheal that asked me about this Italian cannoli recipe with puffy cannoli shells. Micheal was struggling to make them right before he dropped on my site. This was his question:
Can you believe it, we are trying to add cannoli shells... We are having trouble getting the right shell that I have had from a local bakery. They have a more puffy shell not flat! What are we doing wrong? I listed the shell recipe below:
- 2 cups flour
- 1 tsp. cinnamon
- 3/4 cup Marsala wine
- 2 Tbsp. shortening
- 1 tsp. sugar
- 1/4 tsp. of salt
- vegetable oil for frying on cannoli tubes
Your friend, Michael
Dear Micheal, it seems that your recipe is missing in eggs, but anyway that is very similar to the classic cannoli shell recipe for cannoli alla siciliana (you know there are many cannoli recipes around the web). In realty I believe that what you are looking for is another type of cannoli recipe made more often in Italy for carnival season, and yes those are generally sold in bakery shops.
They are fried as usual but the shells for those cannoli are puffy and do have different ingredients. The cannoli filling for puffy shells is simply made with pastry cream instead of ricotta cheese as cannoli alla siciliana are made.
There's even a third type of cannoli shell just made with puff pastry and then filled again with pastry cream, vanilla or cocoa taste. Generally these are sold in Italian pastry shops but you can try to make them at home too.
So how would I call these? Well just fried cream stuffed cannoli...
1. Dissolve the yeast in about ¼ cup (60ml) of warm water and add ¼ cup (60g) of flour, cover with a kitchen towel and let rise for about 20 minutes in a warm place.
2. After this time add all other ingredients and work the dough, it should be soft and elastic and form a ball, then put it in a large bowl.
3. Cover the bowl with a cloth, and leave the dough to rise in a warm place for about 2 hours. Sometimes 1 hour is enough, anyway until the dough is well leavened.
4. Take the dough and work it on a pastry board to deflate it a little.
5. Take again the dough and flatten it with a rolling pin to about ½ inch thick (1cm), then cut into long strips of about 1 inch (2,5cm) wide.
6. Wrap the strips around cannoli tubes. Just one tip, don't wrap the strip of dough until the end of both sides of the tube, it will be easier then to remove the tube once cannoli are fried.
7. Place cannoli shells on greaseproof paper and cover them with a kitchen towel.
8. Let them rise again for about 40 minutes at warm temperature, they have to more than double their volume.
9. Fry the cannoli shells in abundant hot oil until golden brown.
10. Once cannoli are fried roll them in a dish full of sugar.
11. This is what they will look like, but first we have to make the cream for cannoli filling, so lets go ahead.
Here's what you'll need to make the pastry cream for filling these cannoli shells: Pastry Cream for filling Italian cakes.