How to Make Cannoli Shells in a Short Time Using Molds

Cannoli shells are a delicious Italian treat, but making them from scratch can be time-consuming. Using molds simplifies the process and helps you produce perfect shells quickly. This guide will show you how to make cannoli shells in a short time using molds, ideal for both home bakers and professional chefs.

Gather Your Ingredients and Tools

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1 egg
• 2 tablespoons white vinegar
• 1/4 cup dry white wine or water
• Cannoli molds
• Vegetable oil for frying

Prepare the Dough

In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, vinegar, and wine. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. Knead the dough briefly until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.

Shape the Shells Using Molds

Divide the rested dough into small portions. Roll each portion into a thin circle on a floured surface, about 1/8 inch thick. Wrap each dough circle around a cannoli mold, sealing the edges with a little water. Make sure the dough overlaps slightly to prevent it from unwrapping during frying.

Fry the Cannoli Shells

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the prepared molds into the hot oil. Fry for about 2-3 minutes or until golden brown. Using tongs, remove the shells from the oil and drain on paper towels. Allow them to cool slightly before removing the molds gently.

Final Tips

For crispier shells, ensure the dough is rolled very thin. If the shells puff up unevenly, prick small holes with a toothpick to release steam during frying. Once cooled, fill the shells with your favorite sweetened ricotta or mascarpone filling for a delightful treat.